Each issue of Vegetarian Journal features a Nutrition Hotline column by Reed Mangels, PhD, RD. The latest column looks at the benefits of sourdough bread. Mangels states, “The main nutritional advantage associated with sourdough breads compared to quick breads (like biscuits and banana bread) and to yeast-raised breads is that some minerals are better absorbed from sourdough breads. To appreciate this advantage, it helps to be familiar with phytates.”
To read the entire column go to: https://www.vrg.org/journal/vj2021issue4/2021_issue4_nutrition_hotline.php
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