Tag: Bread crust nutrition

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?

According to one survey, over a third of respondents admit to avoiding the end pieces of a bread loaf. This practice often stems from the belief that these crusty slices are nutritionally inferior or, conversely, have fewer calories. But do the end pieces of bread have less calories? The reality is more nuanced than simple food lore suggests.

A 2002 German study found bread crust contains higher levels of a specific antioxidant, but does that mean there are more calories in the crust of bread? We investigate this persistent dietary myth and provide a definitive answer.

According to a 2002 German study, the crunchy, brown crust of bread contains up to eight times more of the antioxidant pronyl-lysine than the soft inner crumb. This surprising fact challenges long-held beliefs and makes many reconsider: **Should I eat crust on bread**?