{"id":1372,"date":"2025-08-19T11:10:31","date_gmt":"2025-08-19T11:10:31","guid":{"rendered":"https:\/\/hortadamaria.com\/?post_type=product&p=1372"},"modified":"2025-08-19T11:11:15","modified_gmt":"2025-08-19T11:11:15","slug":"pao-saloio-uni-3","status":"publish","type":"product","link":"https:\/\/hortadamaria.com\/en\/product\/pao-saloio-uni-3\/","title":{"rendered":"Country Bread (Uni)"},"content":{"rendered":"

Name<\/h3>\n

Country Bread<\/p>\n

Description<\/h3>\n

Saloia Ball made with a mixture of Wheat and Rye flours
\nBread is undoubtedly a deeply rooted food in our culture, making our mouths water. There's country bread, Alentejo bread, rye bread, cornbread... Can you choose your favorite? Or even... how do you react just thinking about the aroma of warm bread?
\nBesides being a very practical food to include in meals, bread is also a good source of energy for daily tasks, and can be included in the diet even for those trying to lose weight. Even so, it's important to better understand which type of bread is best and how much to consume.
\nIn Europe, each person consumes on average 50kg of bread per year, which is equivalent to 137g of bread per day, with one portion corresponding to 50g (2 slices of sliced bread, 1 slice of conventional bread or 1 carcass).
\nBread composition
\nBread can be made from different cereal grains, such as wheat, barley, rye and oats, and its nutritional content varies.
\nThe nutritional composition of bread will therefore differ depending on the type of flour used (whether it is white or wholemeal) and the components added to it (seeds, fat, among others).
\nOf course, white bread made with refined flour is a less interesting option than wholemeal bread, which contains a greater amount of fiber, polyunsaturated fatty acids, B vitamins (B1, B2, B3, B6) and minerals (such as potassium and magnesium).
\nCarbohydrates are, par excellence, the macronutrient present in bread in the largest quantity, in the form of starch, a slow-absorbing and easily assimilated sugar. These carbohydrates are therefore useful for providing the body with energy.
\nBenefits of eating bread
\nAmong the benefits of eating bread, the following stand out:
\nthe contribution to satiety;
\nimproving intestinal transit and, in this sense, preventing constipation;
\nhelping to regulate blood glucose levels;
\nBut what makes you fat? Is it the bread or what we put in it?<\/p>\n

Bread composition<\/h3>\n

Bread can be made from different cereal grains, such as wheat, barley, rye and oats, and its nutritional content varies.
\nThe nutritional composition of bread will therefore differ depending on the type of flour used (whether it is white or wholemeal) and the components added to it (seeds, fat, among others).
\nOf course, white bread made with refined flour is a less interesting option than wholemeal bread, which contains a greater amount of fiber, polyunsaturated fatty acids, B vitamins (B1, B2, B3, B6) and minerals (such as potassium and magnesium).
\nCarbohydrates are, par excellence, the macronutrient present in bread in the largest quantity, in the form of starch, a slow-absorbing and easily assimilated sugar. These carbohydrates are therefore useful for providing the body with energy.
\nBenefits of eating bread
\nAmong the benefits of eating bread, the following stand out:
\nthe contribution to satiety;
\nimproving intestinal transit and, in this sense, preventing constipation;
\nhelping to regulate blood glucose levels;
\nBut what makes you fat? Is it the bread or what we put in it?
\nSugary fruit jams, chocolate spreads, full-fat butter, full-fat cheeses, sausages, and sauces certainly don't help with weight management. Therefore, it's important to accompany bread with foods that contain good-quality calories.<\/p>\n

Ingredients<\/h3>\n

Mixed bread with wheat and rye flour. WHEAT flour type 65, water, RYE flour type 130, yeast, salt, improver (WHEAT flour, anti-caking agent E170, emulsifier E472e, flour treatment agent E300, enzymes (contains WHEAT)). May contain traces of egg, peanuts, soy, milk, tree nuts, sesame seeds, sulfites.<\/p>\n

Nutritional Declaration<\/h3>\n