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The Community Nutrition
Improvement Office of the Ministry of Health announced:
Launch of the 1404
National Healthy Nutrition Awareness Campaign, focusing on promoting the
consumption of healthy bread.
Whole grain
bread has higher nutritional value compared to bread made from white flour.
Whole wheat
flour is made from all parts of the wheat grain, including the endosperm, bran,
and germ, with less than 6% bran removal. The high fiber content in this bread
type improves digestive system function, reduces LDL cholesterol, and helps
control blood sugar.
The recommended
daily salt intake is up to 3 grams for patients with diabetes, high blood
pressure, and cardiovascular diseases, and 5 grams for healthy individuals.
Tips for bread handling include buying bread according to daily consumption,
using cloth bags for carrying, cooling bread before transport, and freezing it
for long-term storage.
Consumption of
leavened whole-grain bread is recommended in at least one daily meal.
To produce
whole-grain bread, real whole-grain flour should be used; simply adding bran on
top of bread is not a proper method.