Various types of food and bread digestibility of cereals, fruits and vegetables Meat and fish eggs dried beans and meat compared to loss of protein digestion, cereals obvious. But the absorption rate is certain mineral salts, so whole-wheat bread, although a higher mineral content, but can not be completely absorbed. Protein absorption rate of just because of how many carbohydrates contained in food varies. We have this diet, healthy protein absorption rate up to 95%. Bread important nutrients are vitamin and mineral salts. Its contents are different in various parts of the wheat. Wheat endosperm protein containing the lowest, but the closer oatmeal bread recipe by hand, the higher its protein content, so the higher the proportion of high-gluten flour protein contained. Containing protein portion of wheat and the other containing a large amount of iron, vitamins and niacin. Germ contain protein. Iron and vitamins are a lot of vitamin B contained in the cotyledon amount also exceeded bran contained. This principle is Fuxin artisan breads discovered during World War II can be separated cotyledons wheat, added to the flour in the various countries of the original. This is the grain research association in World War II, a major achievement. Cotyledons Mai 1.5 per cent by weight, but it contains vitamin B accounts for about 59%. In the process of the production of flour, phytic acid has a great influence. Because of this acid contained in the bran during digestion would insoluble calcium salts formed in the body. Phytic acid in vivo binding of calcium from food is healthy artisan breads, if milk and eggs. Therefore, to form insoluble calcium salts may lead to a lack of calcium and the formation of rickets. During World War II, in Ireland we had had this phenomenon, because the time is used whole wheat flour and the lack of other complementary foods. Phytin to absorb the impact in the United States is due to long-term research and gradually understood. When eighty-five percent refined flour bag, two of the seven added calcium. Later, when ninety percent of refined flour used, net addition of calcium fourteen ounces. The right to buy bread coup is now relatively fast pace society, most young people with bread for breakfast, then you know how to properly select bread? For most people, if you have to eat bread every day, it is best to choose whole wheat bread or whole grain bakery. Whole-grain bread, whole-grain bread-class usually with whole wheat flour and refined white flour mixture after adding other whole-grain bread is made by hand, wholesale, these whole grains, including wheat, barley, oats and rye. Whole wheat flour is the result of milling, screening and other steps by the whole grain wheat, retaining the original product and the same proportion of whole grain wheat endosperm, bran and germ and other ingredients made. Whole wheat flour because the rich variety of healthy dietary fiber and cereal ingredients, is the highest nutritional value of wheat flour market. Whole wheat bread is usually made mostly from whole wheat flour. In the daily diet, eating more whole wheat bread or cereal is not only conducive to the prevention of heart disease, diabetes and cancer, but also to better weight control. Artisan breads Affiliate | Fuxin artisan breads | Shenyang USD music provided by music Shenyang Sujiatun District of dollars in food processing plants. Sujiatun District of Shenyang City, Dole Food processing plants dollars (www.meijinle.com) (www.meijinle.com) strong, credible, in Shenyang, Liaoning province biscuit pastry industry has accumulated a large number of loyal customers. The company better work attitude and constantly improving innovative ideas will lead Dole dollars into the brilliant and you work for a better future!