Do I get enough fiber if I eat whole grain bread?

1. The recommendation is to consume 30 to 40 grams of dietary fiber (fiber) every day. A wholemeal sandwich contains about 2.3 grams of fiber, a brown sandwich about 1.7 grams. Eating 4 to 8 slices of brown or wholemeal bread will therefore provide you with part of the daily fiber requirement. You should get the rest of the recommended amount of fiber from other foods. Because there are many different types of fiber, each with its own beneficial properties, it is important to eat fiber from different types of foods. The advice for adults is to eat at least 250 grams of vegetables, 2 pieces of fruit, and enough legumes, potatoes or grain products such as brown rice and whole wheat pasta in addition to wholemeal bread. View your personal advice in De Schijf van Vijf for you

What is the function of fibers?

1. Dietary fibers are important substances for healthy digestion. They also contribute to a feeling of satiety after eating. And they reduce the risk of cardiovascular disease, type 2 diabetes and cancer.

Is wholemeal healthier?

1. Yes. Whole grain products use the whole grain. So the core, but also the bran, the film that surrounds the core. The dietary fiber, and most of the vitamins and minerals are located in this outer part of the grain. Therefore, whole grain products (whole wheat bread, whole wheat pasta) and brown rice are richer in fiber, vitamins and minerals than other breads and white rice. For white bread, bakers only use the core of the grain, not the outer part. Other breads such as wheat bread and brown bread consist of a mixture of the whole grain and the core.

2. Yes. Whole grain products use the whole grain. So the core, but also the bran, the film that surrounds the core. The dietary fiber, and most of the vitamins and minerals are located in this outer part of the grain. Therefore, whole grain products (whole wheat bread, whole wheat pasta) and brown rice are richer in fiber, vitamins and minerals than other breads and white rice. For white bread, the bakers only use the core of the grain, not the outer part. Other breads such as wheat bread and brown bread consist of a mixture of the whole grain and the core.