...bread of heaven...feed me til I want no moooooooore...
Ah, blurry memories of Welsh weddings come flooding back.
Bread seems generally to be high in sodium - and a lot of it is stealth-salt, that you can't really taste. There's a wide range of sodium contents though, and by shopping carefully you can cut back on your intake drastically. If you eat bread, it's likely to be in biggish quantities, so this is something where you do want the sodium level to be low.
Government guidance on sodium is 2.4g per day. See here for more on this.
Of course bread is something that varies hugely between brands and shops...but a quick scan of the shelves locally shows the following sodium contents per 100g...
High:
Honey seeded wheaten bread (which from the name you would expect to be healthy) - 0.96g
Mini brown rolls - 0.6g
Middling:
Soft white rolls - 0.48g
Cholla - 0.48g
Every day white sliced loaf - 0.47g - this is 0.21g per slice
Part-baked baguettes - 0.45g
Baguette - 0.44g
Ciabatta - 0.4g
Tortilla Wrap - 0.36g
Muffins - 0.34g - that's 0.22g in each muffin
Pitta bread - 0.3g
Low-ish:
Teacakes - 0.17g per 100g - my favourites, good to know
Even better, you can make your own salt-free bread! No really, if I can do it, you can too.
Thanks to fuzuoko for the great photo!
2 comments:
I am SO pleased to have found your blog, full of such good information and startling facts, even to someone who has become very suspicious of industrialised food three years after my husband's heart attack. Here's another raft of reasons to make your own bread, easy peasy in a machine, something that makes you feel SO clever ;)
Thanks
Joanna
Thanks Joanna. Am doing naan breads tonight, my second go at them, which will hopefully be more of a success than the first :-)
Glad to have found your blog too...was quoting your 80/20 rule to my other half at the weekend. A really good principle...it could be applied to so many other things in life too!
Post a Comment