Rusk or sandwich bread, what do you choose?

We appreciate the lightness and crunchiness of one, and we love the softness of the other. But if you’re only looking at it from a dietary perspective, you shouldn’t just trust your taste buds.

The health benefits of rusk

Its nutritional advantages. Rusk can be kept in the cupboard for months on end, so it can be used all year round. Its sugar and complex carbohydrate content – and the energy boost that goes with it – are its main advantages, provided that it is reserved for early morning. It also provides the B vitamins essential to the proper functioning of the body and minerals such as magnesium, potassium and phosphorus.

Its health benefits. It provides a significant feeling of satiety thanks to its crunchy and crumbly texture. With cereals, it contains twice as much fiber as the classic version and thus helps with intestinal transit.

Its weak points. It is better not to trust its light weight. Made from flour, water, yeast, salt, sugar and fat, it is quite caloric (about 400 kcal for 100 g). Without counting that this “completely dehydrated product thus poor in water” requires to crunch, which can be problematic when one suffers from problems of dentition, specifies the nutritionist Raphaël Gruman.

The best way to enjoy it. Occasionally and, if possible, at breakfast time. It is preferred without palm oil, with reduced salt content, without added sugar and with cereals. And to avoid too much fat, it is better to avoid spreading butter on it.

What about sandwich bread?

Its nutritional advantages. Rich in milk and carbohydrates, sandwich bread allows us to fill up on energy and calcium. It also contains minerals, trace elements and vitamins (B1, B3 and B9), which help to strengthen our immune system. If you choose wholemeal flour, you will find more fiber and vitamins.

Its health benefits. It is the ideal product for people who have difficulty chewing and/or crunching bread. It also contains zinc, iron and cellulose, a friend of our intestines. And above all, it contains half as much fat (about 3 g per 100 g) as rusk.

Its weak points. Its soft texture reduces the feeling of satiety. “We will tend not to chew it enough, so the digestion is done much more quickly”, explains the dietitian Alexandra Retion. As a result, we eat more bread than rusks. Moreover, eating bread that is too soft leads to a loss of bone density in the jaw. And who says long conservation says additives. Calcium propionate, known as E282, is often found in sandwich bread and can cause stomach problems.

The best way to enjoy it. With wholemeal flour and/or cereals. We prefer the one made by our baker rather than the industrial versions (full of additives) from the supermarket. As for the brioche and crustless versions, it’s better not to eat that kind of bread…

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