Why do you say that?
Usually, most of the steamed buns we eat are made of ordinary white flour, which is ground with endosperm as the main raw material after removing bran. In this way, the bran on the outer layer of wheat is removed by refined white flour, the content of dietary fiber and minerals is greatly reduced, the sugar index is high, digestion and absorption are fast, blood sugar fluctuates greatly, fat is easy to accumulate and hunger is easy.
The main ingredient of whole wheat bread is whole wheat flour, which is roughly ground from whole wheat grains. Although the calories of the same amount of ordinary flour and whole wheat flour are not much different, compared with refined ordinary flour, whole wheat flour has higher nutritional value, such as vitamin B 1 and higher mineral content.
Moreover, because the dietary fiber content of whole wheat flour is high, dietary fiber can increase satiety and delay the digestion and absorption of food, so eating whole wheat bread is fuller and less likely to be hungry.
The GI value of whole wheat bread is low.
We all know that we should eat low GI food to lose weight, because the higher the GI value, the greater the blood sugar fluctuation, which stimulates insulin secretion and promotes fat synthesis, which is not conducive to weight loss. The food with low GI has a relatively stable trend of increasing blood sugar, which is more conducive to the stability of blood sugar. They will not stimulate a lot of insulin secretion because of the sudden increase of blood sugar, nor will they stimulate the brain to have a desire to eat because of the sudden decrease of blood sugar, so foods with low GI are relatively more conducive to weight loss.
Refer to Zhihu for the above content-why is whole wheat bread always recommended as a diet food because of its high calorie?