All breads are nutritious----some more so than others. They are a major source of complex carbohydrates (starches), fibre and B vitamins. The dietary guidelines recommend that at least 55 to 60 % of daily calories come from complex carbohydrate, less than 30 % from fat, and 15% from protein. Bread helps achieve this because one slice of white bread derives 76% of its calories from carbohydrates (mostly complex) and only 11% from fat.
White bread is also a good source of the three major B vitamins: thiamine, riboflavin and niacin. A slice contains almost a gram of iron and 10 micrograms of folacin. Cholesterol content varies among recipes, but the amount is negligible.
Per slice, white bread has half a gram of soluble fibre, which contributes to daily fibre needs of 20 to 25 grams. Soluble fibre has been shown to help lower blood cholesterol when eaten as part of a low-fat diet. Flour is “enriched” with the three major B vitamins and iron in an amount equal to whole wheat flour.