Most of us know that standard white bread has little to recommend it nutrition-wise, but what about croissants and bagels? We compare a croissant (90g), a plain bagel (90g), and 2 slices of multigrain bread (74g).
|CROISSANT||PLAIN BAGEL||MULTIGRAIN BREAD|
The amount of butter that goes into making a croissant means it stands out for its high kilojoules. But most disturbing is the amount of saturated fat — over 40 per cent of the recommended limit in an average 8700-kilojoule day. Bagels are low in fat, but the grainy bread, as well as weighing less (74g), is also low in fat so it’s much lower in kilojoules.
The bagel is higher in carbs, but in the overall context the other nutrients are of more interest.
Multigrain bread is an excellent source of folate as well as providing other vitamins and minerals. Croissants and bagels are nutrient-poor, so keep them as occasional treats.