Failure to use sour paste and the use of baking soda to prepare bread, in addition to being inappropriate for the baby’s digestive system, disrupts the absorption of many minerals, especially iron and zinc.

Bread’s nutritional value depends on the type of flour used, the process of bread fermentation and the improvers consumed in the process of bread fermentation.

The best bread for kids is the bread that has been used to ferment it from lactic acid.

Failure to use sour paste and the use of baking soda to prepare bread, in addition to being inappropriate for the baby’s digestive system, disrupts the absorption of many minerals, especially iron and zinc.

Rye bread properties

Rye is a balanced mix of amino acids for the synthesis of protein, high fiber and good amounts of manganese, magnesium, calcium, phosphorus, iron, zinc, selenium, manganese, some B group vitamins, Potassium, vitamin E and vitamin K, so rye bread has high nutritional value.

* Rye has high fiber content, so it is useful for children with constipation.

 Rye bread is less caloric than bread wheat, and it is useful for overweight kids and kids who have high appetite and fast hunger.

Pentosan is a non-zinc polysaccharide in rye, which absorbs more water in the stomach, swells, and in turn causes a false pathogen to a person.

* Rye bread is also useful for children who have diabetes, because they do not fluctuate in their blood sugar, and the minerals help to function enzymes that are effective in making insulin and metabolism of glucose.

Note: For kids who need to use a gluten-free diet, it’s not good because it contains gluten.

Barley Bread Properties

It is a very good source of molybdenum, selenium manganese, fiber, copper, B1, chromium, phosphorus and magnesium.

The Barley has a low glycemic index.

It is best for children to combine whole wheat flour.

Wheat Bread Properties

Wheat bread value depends on the amount of bran and the processing carried out in the process of digestion.

The lower the amount of bran, the higher the nutritional value of flour.

Because wheat protein is one of the allergenic foods , it is advisable not to give wheat bread to infants before eighteen months of age.

Some Important Points About Bread

* Barbari bread and Sangak bread are both made from wheat flour, with a different bran ratio. Both of them are useful in providing energy and some protein.

* Lavash and Taftun bread are also made from wheat but have less nutritional value than other breads.

Avoid using unpacked breads and badges for children.

Bread mildew cannot be seen with the eyes and can be very dangerous.