Tag: Minerals in bread

According to USDA data, a single ounce of Italian bread typically contains approximately 31 to 35 mg of potassium, a modest amount that contributes to your daily mineral intake. However, this figure is relatively low compared to more potassium-rich foods, making Italian bread a suitable choice for certain dietary needs.

According to a 2021 review in *Trends in Food Science & Technology*, the fermentation process used to make sourdough helps make minerals like iron, zinc, and magnesium more available to the body. So, has sourdough bread got iron in it? The answer is yes, but the real benefit lies in how much of that iron your body can actually absorb.

Bread has been a dietary staple for cultures worldwide for millennia, providing a foundational source of energy. Understanding what nutrients does bread supply is key to appreciating its role in a balanced diet, revealing that its nutritional profile varies significantly based on the type of grain and processing methods used.

According to nutritional data, sourdough bread contains a small to moderate amount of potassium, an essential mineral for bodily function. The exact potassium content, and how much is absorbed, is influenced by the flour type and the unique fermentation process used.