Tag: Pronyl lysine

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 a 2002 German study, the crust of bread contains up to eight times more of the antioxidant pronyl-lysine than the pale crumb inside. This often-discarded part of the loaf is created through a chemical process called the Maillard reaction during baking, which generates a range of compounds with potential health benefits and richer flavors.

According to a 2002 German study, the crust of bread contains a higher concentration of a powerful antioxidant called pronyl-lysine. This discovery challenges the long-held assumption that the inside and outside of a loaf are nutritionally identical, prompting a closer look at whether the crust on bread is healthier.

According to a 2002 German study, the crust of bread contains significantly higher levels of certain antioxidants than the soft interior. For generations, many parents insisted children eat their crusts, perpetuating the belief that this outer layer of bread is the healthiest part. But does this old wisdom hold up to scientific scrutiny, and what's healthier, bread or crust?

Gram for gram, the crust of a slice of plain bread contains the same number of calories as the inside, or crumb. The main difference in calorie count comes only from the total weight of the crust, which is typically less than the crumb.

A 2002 German study found that bread crusts contain up to eight times more of the antioxidant pronyl-lysine than the soft crumb. This discovery fueled the belief that the end pieces of bread are healthier, but is the science truly conclusive?

According to a 2002 German study, the browning process that creates bread crust can produce a potent antioxidant called pronyl-lysine. But is eating the crust healthy, and does this apply to all types, including pizza? This article explores the science behind the crust, revealing the surprising truths and clarifying common misconceptions about its nutritional value.

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**?

According to a 2002 study published in the *Journal of Agricultural and Food Chemistry*, the crust of bread contains significantly higher levels of the antioxidant pronyl-lysine than the soft inner part. This groundbreaking research ignited a new wave of discussion around the age-old question: is it good to eat the crust of bread?

According to a 2002 German study, the crust of bread contains significantly more of a cancer-fighting antioxidant than the inner crumb, a finding that surprised many. This discovery reignited the age-old question: Is the end of bread healthier?