Why is white bread often considered unhealthy? Is there a significant difference in nutritional value between white bread and whole-grain bread

 First off, what does the term "Whole Grains" mean, anyway? A grain is made up of three parts: the bran, germ and endosperm. The outermost layer of a kernel of grain is called the bran. It's rich in fiber, B vitamins and antioxidants.Next is the largest component of the grain kernel, the endosperm, which is made up of mostly carbohydrates with very small amounts of protein and vitamins. The innermost part of the kernel is the germ, which contains B vitamins, phytochemicals, vitamin E and other healthy fats.

When grains are processed into flour, they can either be refined or left whole. The refining process removes both the protein-rich germ and the fiber-packed bran parts of the kernel to yield a softer, whiter flour as compared to whole-grain flour. Whole-grain flour, on the other hand, is made using all parts from the kernel, which is why this type of flour wins out nutritionally.

White bread is low in fiber as compared to the whole grain bread which has often more fiber content, fat and protein too.But remember to read package information. Some breads can look like they're made with whole grains, but actually aren't