Which sourdough bread is the healthiest?

We’re very happy to see lots of sourdough options popping up around KL nowadays. Sourdough bread in KL deserves to thrive as the healthier alternative to white bread. But today, we’ll be discussing, which sourdough bread is the healthiest, if you’re looking to add some nutritionally meaningful calories to your diet.

Alright, if you haven’t yet heard of the health benefits of sourdough bread, you can read up here, why all bread should be sourdough bread, a breakdown of sourdough bread’s health benefits.

But if you’re already familiar, and would like to narrow down your choices, here’re some points you should consider.

Nutritional content of sourdough bread in KL

About 2 slices of sourdough usually carries about 230 calories (GoodFood). This consists of roughly

• 1g of fat
• 47g of carbohydrates
• 8-9g of protein
• 3-4g of fibre

And not to mention, a myriad of vitamins and minerals, some of which are highlighted below.

Sourdough contains most B vitamins especially folate, and iron as well, both of which are key in producing healthy red blood cells.

It’s also rich in zinc and selenium which are crucial minerals supporting the immune system and the body’s ability to heal itself.

Also, sourdough’s fermentation process and higher fibre content that decreases glycaemic response, make it a great carbohydrate option for those with type 2 diabetes.

How different sourdough types change the nutrition content

The specific combination of flour or flours used to make a particular sourdough loaf will slightly alter its macronutrient profile.

For example, a loaf with a flour combination of wheat and rye, will be naturally higher in fibre than a plain sourdough white loaf, that uses just wheat flour.

Which sourdough bread is the healthiest?

First off, you need to select authentic sourdough bread that is baked without the use of baker’s yeast.

The introduction of sourdough starter to the loaf needs to be present, or else you don’t reap the prebiotic benefits of fermentation.

Also, generally loaves that contain a mixture of bread flour with whole grain have a higher fibre content compared to those made just with bread flour. So opt for those made with darker, whole grain flours such as rye or spelt for extra fibre.

In the long run, the extra fibre added to your diet can reduce risk of heart disease, stroke, type 2 diabetes and bowel cancer.

I hope you found this article informative! Feel free to leave a comment or question.

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