China and America are two of the largest producers and consumers of bread. But the nutrient composition between these two country’s products has a lot of differences. Since whole-grain bread is not very popular in China, most Chinese bread producers just make white bread, because most Chinese think the taste is better than whole-grain bread
In America mostly I just see the whole-grain bread when I am shopping in the supermarket. I asked my American friend why supermarkets sell whole-grain bread more than white bread, and was told it is because it is healthier, and more Americans prefer it. But I still think white bread is tastier than whole-grain bread.
Based on the nutrition facts of these two kinds of bread, we can see the whole-grain bread is rich in minerals and protein. The fiber in whole-grain bread is also good for weight loss; it helps reduce risks for Type 2 diabetes and atherosclerosis. The most important thing about whole-grain bread is that it is more nutritious than white bread, and better for your health. Nowadays, lots of Chinese producers are aware of the importance of whole-grain bread. I think in the future, that whole-grain bread will appear more in the menu of Chinese families.
| Chinese White Bread | American Whole Grain Bread |
| 100 calories | 80 calories |
| 3.5 grams total fat | 1.66 grams total fat |
| 5mg Cholesterol | 0 mg cholesterol |
| 150mg Sodium | 340.48 sodium |
| 16g total carb | 14g total carb |
| 1g protein | 6.27g protein |
| 1g 2%dietary fiber | 3g 4% dietary fiber |