Tag: Bread crumb

A 2002 German study, published in the *Journal of Agricultural and Food Chemistry*, found that bread crust contained up to eight times more of the antioxidant pronyl-lysine than the crumb. This discovery sparked renewed debate, but is the nutritional value of crust better than crumb overall?

Contrary to popular belief, the crust of a plain slice of bread does not have more calories than its soft, inner portion; gram for gram, they are virtually identical. The minor differences in nutritional components, like increased antioxidants in the crust from the baking process, do not significantly impact the overall caloric density.