Nutrition Articles

Baffled by Bread? How to Choose the Best Loaf

Plus Our Top Picks for Whole Wheat Breads

Have you walked through the bread aisle lately? What used to be a few shelves of loaves is now a full-length aisle of cellophane-wrapped confusion. It used to be simple to bring home a loaf. Now it requires concentration, patience and reading glasses! With catch phrases like “cracked,” “stone-ground,” “fiber” and “whole grain,” even when you know a thing or two about nutrition, it’s hard to tell what is what. In fact some loaves with healthy-sounding names end up being nutritional disasters, while loaves with ho-hum names are terrific for you!

Whether you want to lose weight, eat healthy, or just avoid processed foods with extra-long ingredient lists, you should look for a slice that’s jam-packed with whole grains, fiber and flavor. To expedite your search, here’s what you need to know.

Know Your Kernel
Before it’s processed, a wheat kernel is a whole grain that contains all three, healthy parts of the kernel:
  1. Bran makes up the outer layers of the grain. It contains B-vitamins, trace minerals and dietary fiber. It’s removed when wheat flour is processed (refined and/or bleached) into white flour.
  2. Germ is the part of the plant that sprouts to generate a new plant. It has B-vitamins, trace minerals, and some protein. It’s also removed when wheat flour is refined to become white flour.
  3. Endosperm is the inner part of the grain that contains protein and carbohydrates as well as small amounts of vitamins and minerals. This is all that’s left when flour is refined to become white flour.
Don’t Forget: 100%
By law, a food company must list ingredients in descending order based on how much they weigh in the product. This means that the first ingredient is the most prevalent ingredient in the product, and so on.

To make sure you are getting 100% whole wheat bread, look at the ingredients list—not the front of the package. “Whole wheat flour” or “100% whole wheat flour” should be the first ingredient and the only flour listed. Don’t fall for deceitful terms such as “wheat flour,” “unbleached wheat flour,” “multigrain,” “enriched,” or “stone-ground wheat flour.” These are just sneaky ways of saying refined white flour.

Understand the “Whole Grain” Claim
The term “whole grain” is used in lots of food ads, and on the front of food packages, from bread to crackers to cereals. But whole grain is NOT the same thing as whole wheat. When a label uses the words “whole grain,” this what it really means:
  • The product contains all three portions of the kernel (germ, bran and endosperm).
  • The product contains 51% whole grain ingredients (or more) by weight per serving.
  • The product contains 3 grams of fat (or less), 1 gram of saturated fat (or less), and 20 mg of cholesterol (or less) per serving.
To tell if your bread contains a majority of whole grains, look at the listing of ingredients. “Whole grain” should be a part of the first ingredient, such as: “whole wheat flour,” “whole grain rye flour,” or “whole grain pumpernickel flour.” You can also check for the whole grain seal on the package.

So what’s with “white whole wheat” or “whole grain white” breads?
Most wheat flour is made from a variety of wheat known as red wheat. White whole wheat breads are typically made from a variety of albino wheat. White whole wheat flour is as nutritious as regular whole wheat flour, but bread made with white wheat flour has a milder taste and texture due to the characteristics of that particular type of wheat. For picky eaters (including kids) who don’t like the taste of regular whole wheat bread, whole wheat white bread could be a good option. Be sure to read the ingredients label and nutrition facts to make sure you’re really getting 100% whole wheat flour—not white flour with some whole grains added.

Fillers and Sweeteners
All you really need to make bread is flour, water, yeast, salt, and a little bit of sugar (to activate the yeast). But breads these days have long and complicated ingredients lists. These extra ingredients are usually added to help improve the taste, texture, shelf life or nutritional profile of the bread so that consumers will find it more appealing. Some fiber-rich additions (like processed oat, cottonseed, pea or wheat fibers) boost the fiber content. Other manufacturers use additional sweeteners (like sugar, corn syrup, or honey) to make their bread—especially whole wheat ones—taste sweeter. Often, high fructose corn syrup replaces sugar in many breads to reduce cost and prolong shelf life. And many breads are enriched with vitamins and minerals so that they’ll appear to be more nutritious.

It's up to every individual consumer to decide whether they want a bread that contains corn syrup, preservatives, or other additives. But one thing we could all do is look for breads that have shorter ingredients lists and recognizable ingredients in general.

What to Look for on the Label
Besides ingredients, here are some guidelines for picking a loaf that is healthy and nutritious. Look for these Nutrition Facts:
  • Calories: 100 or fewer per slice
  • Fiber: 2 grams or more per slice
  • Sodium: 225 mg or less per slice
  • 100% whole wheat flour as the first ingredient
Breads We Like
The following chart includes breads are made with 100% whole wheat (listed as the first ingredient) and meet the nutritional guidelines above. Please note that food manufacturers change their nutrition facts and ingredients often, so check the package before making a purchase.

indicates a bread contains no high fructose corn syrup.

  Brand and Variety Calories Fiber Sodium
Arnold Sandwich Thins 100% Whole Wheat
50 2.5g 115mg
Aunt Millie's: Hearth Organic 100% Whole Wheat Bread
95 3g 190mg
Brownberry: Whole Grain Classics 100% Whole Wheat
100 2g 150mg
Food for Life: 7 Sprouted Grains 80 3g 75mg
Food for Life: Ezekiel 4:9 Organic Sprouted 100% Whole Grain Flourless Bread Low Sodium
80 3g 0mg
Food for Life: Ezekiel 4:9 Organic Sprouted 100% Whole Grain Flourless Bread Sesame 80 3g 80mg
Nature’s Own: 100% Whole Wheat
60 3g 125mg
Pepperidge Farm 100% Natural: 100% Whole Wheat
100   130mg
Roman Meal: 100% Whole Wheat 100 3g 200mg
Rudi's Organic Bakery: Whole Grains & Fiber Wheat and Oat 90 4g 190mg
Sara Lee: Hearty and Delicious All-Natural 100% Whole Wheat 120 3g 210mg

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Member Comments

    If it squishes in your shouldn't be eating it. Period.
  • I have been eating pumpernickel bread because I thought it was healthier.
    wow what a surprise. Now I will find a better bread. Thanks for the article.
  • I totally agree with the bread isle being a "full-length aisle of cellophane-wrappe
    d confusion." They all look so tasty. So I'm reading this while I'm looking at some bread. You suggest it say whole wheat flour first. Does it matter if it says water first? Water isn't bad for you. Or does that still make it less healthy for you then the bread that says whole wheat flour first?
  • RKEY1401
    I eat Healthy Life 100% whole wheat bread. 2 slices of Healthy Life equals 35 calories.
  • There is only one bread on the list that is even sold around here.
  • Pretty good article except i can't get any of these breads in Canada.
  • well I love Nature's Own whole wheat bread glad I made a healthy choice thanks to my friends who recommend it
    Trying to figure out why Healthy Life Bread with only 35 calories a slice didn't make it to your list of best whole wheat bread to purchase?
  • Love to eat honey wheat and regular wheat.
    Guess i made the right choice honey Wheat it is
  • Almost all of the recommended breads have ingredient lists as long as my arm. If you really want to keep natural whole grain breads in your diet, make your own! It's not as complicated as it looks or if you have no time to bake your own bread, find a natural bake house. Whole Foods Market Bakehouse breads have a wide selection of breads and they have organic ingredients and only 5 or 6 ingredients that are found in your own kitchen.
  • Very frustrating that I thought I was doing the right thing, whole grain rye only to read this article and find out it's a marketing gimmick. Arghhhhh
  • IDK if anyone has posted this already, but the Arnold sandwich thins are 100 calories not 50
  • YVETTE59
    Does any one know the healthiest options/ brands in Australia? I usually buy Helgas but I can now see this says "wheat flour" so is not as great as it is supposed to be!
  • I wish there was a similar article on Gluten free breads.

About The Author

Becky Hand Becky Hand
Becky is a registered and licensed dietitian with almost 20 years of experience. A certified health coach through the Cooper Institute with a master's degree in health education, she makes nutrition principles practical, easy-to-apply and fun. See all of Becky's articles.

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