There are a ton of options in the bread aisle at the grocery store, the most familiar characters being white, wheat and multigrain — but what do those labels even mean, and which is the healthiest for you?
Let’s start with wheat. This is an edible grain used in the breadmaking process, though it can also be used to make pasta. Wheat is a whole grain, which means all portions of the grain are still intact — germ, bran and endosperm. These contain key nutrients such as antioxidants, B vitamins, vitamin E, magnesium, iron and fiber. Other whole grains include corn, rice, oats, barley, quinoa, sorghum, spelt and rye….