Food audit reveals 1 in 5 wholemeal breads are a good source of protein
The Grains & Legumes Nutrition Council’s (GLNC) annual food category audit revealed that close to one in every five loaves of wholemeal/whole grain bread assessed was considered a “good source” of protein, boasting at least 10g per serve – the same amount found in a glass of milk or two boiled eggs.
Accredited practising dietitian and GLNC nutrition manager Felicity Curtain said these findings bring perspective to Australia’s protein fixation.
“Australians are protein-obsessed, with at least 10 per cent of adults over 15 using sports supplements, but most of us can easily reach our daily needs through a range of whole foods, including bread,” she said.
Curtain said grain foods like wheat, rye, barley and oats are naturally rich in plant-based protein, on top of other nutrients like vitamins, minerals, dietary fibre and phytochemicals.