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  • Hmm, I love the smell and taste of fresh baked bread in the morning.

    我愛極早上剛出爐烤麵包的香氣和味道了。

  • If only we could eat bread all day.

    我們如果一整天都能吃麵包就太好了。

  • Well, meanwhile, let's learn about it.

    不過我們現在先來認識麵包吧!

  • White bread and whole wheat bread are made from the same grain: wheat.

    白麵包和全麥麵包都是由同樣的穀物所製成:小麥。

  • Wheat is a cereal grain.

    小麥是一種糧食作物。

  • The difference between these products is due to the difference between whole grain and refined grain.

    這些麵包製品之間的差異在於全穀物和精緻穀物。

  • So, how are they different?

    那麼,它們是哪裡不一樣呢?

  • Whole grains have three parts: endosperm, bran, and germ.

    全穀物包含了三個部分:胚乳、麥麩和胚芽。

  • During the process of making white bread, bran and germ are removed from the grain, leaving onlyndosperm.

    在製作白麵包的過程中,麥麩和胚芽被移除,只留下了胚乳。

  • Whole grain products have all three.

    全穀物產品則是三個部分都保留了。

  • This happens in other foods, too, like rice and oats.

    這也發生在其他種類的食品中,像是米和燕麥。

  • But why are the bran and germ removed from the grain in the first place?

    但是為什麼原先就得將麥麩和胚芽移除呢?

  • Well, germ removal extends the shelf-life of a product.

    去除胚芽可以延長產品的保存期限。

  • Bran removal gives the white color and provides a fluffier texture.

    去除麥麩可以讓產品呈現白色並給予更蓬鬆的質地。

  • In addition, refined grains cook more quickly than whole grains.

    除此之外,烹煮精緻穀物耗時較全穀物短。

  • So, how do the three parts of the grain contribute to our body?

    那麼,穀類的這三個部分分別對人體有什麼貢獻?

  • The endosperm is mostly carbohydrates.

    胚乳主要成分是碳水化合物。

  • During the process of digestion, our body breaks down carbs into glucose, a sugar which is absorbed into our bloodstream and is an important energy source for our cells and organs.

    在消化過程中,人體將碳水化合物分解為葡萄醣,一種可以被吸收進入血液中的醣類,同時也是細胞和器官的重要能量來源。

  • Bran contains significant quantities of protein, vitamins, and minerals.

    麥麩含有大量的蛋白質、維生素和礦物質。

  • Germ is also a terrific source of nutrients such as Vitamin E, protein, magnesium, and more.

    胚芽也是個很棒的營養素來源,含有維生素E、蛋白質、鎂以及其他養分。

  • Bran and germ are both rich in fiber.

    麥麩和胚芽都含有豐富的纖維。

  • One type is insoluble fiber, which doesn't dissolve in water.

    其中一種是不溶於水的纖維。

  • As a result, it passes through the body undamaged, bulks up food, and helps it easily move through our digestive system, reducing constipation.

    因此,它會不受損害地通過消化道,將食物結合成塊,並讓食物更容易地通過消化系統,減少便秘發生。

  • The second type is soluble fiber, which dissolves in water and slows the movement of food through our digestive system.

    第二種是水溶性纖維,能在水中分解並且減緩食物在消化系統中的移動速度。

  • As the breakdown of glucose is slower, it takes longer for glucose to enter our bloodstream, helping our body manage and stabilize our blood sugar and cholesterol levels.

    因為葡萄醣分解的速度變慢,它需要更多的時間才能進入血液中,有助我們的身體調節和穩定血糖值和膽固醇值。

  • Refined grains like white bread or white rice lack bran and germ and therefore lack all fiber benefits.

    像白麵包和白米這類的精緻穀物缺少了麥麩及胚芽,也因此少了纖維帶來的所有益處。

  • Sometimes, manufacturers will add nutrients and fiber into white breads during their production.

    有時候,製造商會在白麵包的製造過程中添加營養素和纖維。

  • To conclude, refined and whole grains both provide us with energy.

    結論是,精緻穀物和全穀物都能提供我們能量。

  • In addition, whole grains are rich in nutrients, and fiber helps our digestive system work properly and stabilizes our blood sugar and cholesterol levels.

    此外,全穀物更含有豐富的營養素,其纖維能夠協助消化系統正常運作,同時穩定我們的血糖值和膽固醇值。

  • Did you know?

    你知道嗎?

  • When shopping, if a product is described as whole grain, whole wheat, or brown rice, it's probably a whole grain.

    在購物時,如果一樣產品被描述為「全穀物」、「全麥」或是「糙米」,那麼它多半就是全穀物。

  • However if it says enriched or colored, it's probably not.

    然而,如果標示了「添加」或「染色」,那大概就不是了。

Hmm, I love the smell and taste of fresh baked bread in the morning.

我愛極早上剛出爐烤麵包的香氣和味道了。

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C1 高級 中文 美國腔 麵包 纖維 營養素 消化 產品 小麥

【生活英文】全麥麵包真的有比較健康嗎?跟一般麵包到底差在哪? (White Bread Vs Whole Wheat (Grain): Whats healthier?, Whats the difference?)

  • 9095 648
    CÅthy Chungchung 發佈於 2015 年 12 月 05 日
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