Bread: Sprouted and whole-grain loaves contain the most fiber

Sprouted-grain and whole-grain breads typically provide about 3–4 grams of fiber per slice, and multi-seed or multi-grain varieties are noted as additional sources of dietary fiber.

Eating enough dietary fiber is a common challenge for many adults. The article outlines how swapping everyday breads for higher-fiber varieties can increase fiber intake. Sprouted-grain and whole-grain breads are identified as among the highest in fiber per serving. Multi-seed and multi-grain options are described as alternatives that offer flavor and fiber. Key points: - Sprouted-grain and whole-grain breads generally contain about 3 to 4 grams of fiber per slice on average. - The article cites typical daily fiber targets of about 25 grams for women and 38 grams for men, and notes that a bread providing roughly 20% of that per serving would be substantial. - Whole-grain breads include the bran, endosperm and germ of the grain, and the bran is the component with the most fiber. - Sprouted grains are whole grains that have started to sprout and are described as often being more nutrient-dense and easier to digest. - Multi-seed breads made with flax and chia, and multi-grain varieties that include millet, buckwheat or quinoa, are presented as additional fiber-rich options. - The article gives examples such as rye or oat breads containing up to about 3 grams of fiber per slice and mentions combining those breads with higher-fiber fillings to increase total fiber per meal. Summary: Breads made from whole or sprouted grains generally offer higher fiber per slice and can contribute meaningfully to daily fiber totals. Multi-seed and multi-grain varieties are presented as palatable alternatives. Undetermined at this time.