The sourdough bread has existed for thousands of years; however, it began to gain popularity a couple of years ago, becoming a phenomenon during the COVID-19 pandemic when thousands or millions of people around the world started experimenting with fermentation and the process of making this type of bread at home.

According to experts, all indications suggest that sourdough bread originated in Egypt around 1500 B.C., as it is worth remembering that during those years, there was no yeast as bakers use now to ferment dough in a more industrial way, a method much faster than the artisanal one.

Unlike the way more commercial bread is prepared, sourdough bread is made through a much longer and labor-intensive process, in which the bacteria and lactic acid present in the dough begin a process of natural fermentation. If you prepare this type of dough, you will notice that the dough starts to have bubbles and expands little by little.

You can also read: Differences between probiotics and prebiotics

Now that sourdough bread is much more popular and accessible, at kiwilimón we tell you more about this type of bread, what nutrients it contains, and whether it is healthier than regular or packaged bread. You will be surprised by its many health benefits!

What nutrients does sourdough contain?

According to experts, this type of bread contains all kinds of nutrients, as you can see below:

• Folic acid
• Fiber
• Iron
• Manganese
• Protein
• Selenium
• Vitamin B3

You can also read: Toasted bread with ricotta, the new viral breakfast

The benefits of eating sourdough bread

Thanks to the natural fermentation process, sourdough bread has many health benefits, and here we will tell you what they are.

It does not raise your blood sugar levels

Unlike packaged bread or conventional bread, which contain a large amount of sugar and are not very nutritious, sourdough bread does not have as high a glycemic index as regular bread, and sugar does not enter the bloodstream so suddenly.

Over the years, studies have been conducted on the effects of this type of bread, which have shown that participants consuming sourdough bread had much lower blood sugar and insulin levels than those consuming bread fermented with dry yeast.

It is worth mentioning that more scientific evidence is still needed to explain this phenomenon; however, some experts have pointed out that it may be due to the fact that, during fermentation, sourdough produces acids, which could be responsible for this type of bread not increasing blood sugar levels.

A bread rich in antioxidants

Another major benefit of sourdough bread is that it is rich in antioxidants, as various scientific studies have indicated that this bread contains peptides, a type of antioxidant that could help combat all kinds of diseases.

You can also read: 5 tips to keep bread fresh

Sourdough bread improves digestion

The lactic acid and natural yeasts present in sourdough perform chemical processes that will help you digest food, especially grains, better. To top it off, it is believed that the fermentation process could result in the production of prebiotics, a type of fiber that is essential for good intestinal health.

In general, the fermentation of the dough is also a process during which the compounds present in grains are broken down, making them easier to digest.

Is sourdough bread more nutritious than regular bread?

After learning that this type of bread is rich in nutrients, vitamins, minerals, and antioxidants, we can affirm that it is indeed healthier. On the other hand, it is a good option for people who cannot consume large amounts of sugars, but it should be noted that it should be consumed in moderation. Additionally, this bread is also rich in antioxidants, probiotics, and improves digestion, making it a great option for maintaining a healthy diet.