Does Baking Change Nutritients?

I have my own bread recipe, which is based on whole wheat and milk (instead of water).
I don't find any bread like this in the list of Cronometer's foods.
Can I just make a sum of the ingredients nutrients or does the baking and yeast change, add or destroy nutrients?
Thanks for your help


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    I would suggest adding your bread to the Cronometer database as a "Custom Recipe"; try to use general ingredients to ensure that you are getting the most accurate nutrient profile for your bread.

    How we prepare food can change the way the nutrients in a food are digested/absorbed. Unfortunately, it's very difficult to determine exactly how bioavailable (or available to the body) each nutrient is. That said, the Institute of Medicine has considered this for some nutrients when setting recommendations.

    Hope this helps!

    Kind regards,

    Susan Macfarlane, MScA, RD
    Registered Dietitian Nutritionist
    As always, any and all postings here are covered by our T&Cs:

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