Wholemeal and whole grain ‘good sources’ of protein

In a survey conducted by the Grains & Legumes Nutrition Council (GLNC) earlier this year, it has been revealed that almost one in five loaves of wholemeal or whole grain bread contained at least 10g per serve – roughly the same amount found in a glass of milk or two boiled eggs – making grainy breads a ‘good source’ of protein.

The research also revealed that white bread offered a solid amount of protein; almost three quarters (73 per cent) of sliced loaves contained at least 5g per serve.

Felicity Curtain, accredited practising dietitian and nutrition manager for GLNC, says, "Australians are protein-obsessed, with at least 10 per cent of adults over 15 using sports supplements, but most of us can easily reach our daily needs through a range of whole foods, including bread."

Curtain says grains such as wheat, rye, barley and oats are naturally rich in plant-based protein, in addition to other vitamins, minerals, dietary fibre and phytochemicals.

She says, "When combined with other good quality protein foods like meat, eggs, dairy foods or legumes, grains will get you well on your way to meeting your protein needs."

For further information, please visit glnc.org.au.