this post was submitted on 18 May 2024
313 points (91.7% liked)
me_irl
4787 readers
866 users here now
All posts need to have the same title: me_irl it is allowed to use an emoji instead of the underscore _
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Its also the most nutrient dense part of the bread.
A scientific study that actually backs up the old wives tale.
Is it? Being the cookediest part doesn't seem like something that'd inherently draw the nutrients into it
The skin of fruits and veggies sometimes have more and usually different nutrients in them than the meats of the plants. This is the skin of the bread which also is mostly made of plants. Checkmate.
Theres a lot of studies that say yes and that say no. The crust contains more nutrients, but also more potentially not great compounds. So its not like its 100% true or false, I just dont want my kid refusing to eat 20% of the bread I buy, so Im going with true.
Bread doughs are homogeneous unless they have inclusions.
The crust is the exact same stuff, but extra maillard browning reactions. Certainly more tasty compounds, but I have a hard time believing they’re more nutritious.