However, Multi-grain bread is made of different type of grains fused together in the flour. Despite this, multigrain breads tend to have more fibre and a lower GI than white bread… Bread labeled multigrain or wheat can still be overly processed and basically be white bread darkened with molasses. The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread. A slice of multigrain bread contains 0.7 milligrams of iron. Whole-grain bread contains all the parts of the grain – the endosperm, bran, and germ, whereas Multi-grain bread may not have all these. When bread is labeled as “multigrain” it means it’s made from multiple (or many) types of grains. Multigrain. A distinction needs to be made between Multi-grain and Whole-grain. Trim portions and get more fiber with whole-grain English muffins, bagel thins, or sandwich thins. Rye and multigrain bread both supply about 1 milligram of niacin, which supports healthy skin and digestion, per serving. [2] [3] Fiber is important for weight loss because it stimulates digestion to prevent and alleviate bloating. If you like a variety of nutrients and textures, multigrain is a good option. Often multigrain bread is made from white flour with some added grains. When looking for anti-inflammatory breads, you should aim to consume high-fiber products with a complex nutritional profile, which is easier on your gut. Multigrain, whole-grain, sourdough, wholemeal, rye and low GI breads are considered to be the healthier bread options – but do you know which one is, in fact, the healthiest? Multigrain bread simply means the bread has more than one grain. Learn the good & bad for 250,000+ products. Personalized health review for Arnold Bread, Multi-Grain: 110 calories, nutrition grade (A minus), problematic ingredients, and more. 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