this post was submitted on 18 May 2024
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me_irl
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Is it? Being the cookediest part doesn't seem like something that'd inherently draw the nutrients into it
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.
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.