Nutrients in Bread -after its baked

Sue Becker recently replied to a similar question and I'm including a portion of her comments for you here:

"We own a bakery together with our children and have recently had our fresh baked breads analyzed. The bakery mills the flour fresh for each item. The nutrition facts have been posted at The Real Bread Company bakery website: www.therealbreadcompany.com.

You may also find the comparison chart in the Exposing the Deception of Enrichment article helpful. Please see the ARTICLES link at our website home page.

One interesting thing though that the professor told me when I ask about
the oxidation of the nutrients in flour. I told him what I had read and
he stated that commercially milled flour is heat treated to destroy the
enzymes to prevent oxidation. He commented that the tocopherols
(vitamin E) are preserved better after the heat treatment. He told me
this in the light that this heat stabilized flour is better in that it
will delay rancidity and the oxidation of nutrients. He was obviously
of the opinion that destroying the enzymes was a good thing since it
increased the shelf life of the flour. But I would prefer not to destroy
the enzymes and use the flour before it spoils!" -Sue

Here's another link for you so that you may get nutrient details: The USDA has an on-line database at http://www.nal.usda.gov/fnic/foodcomp/search/.

"Of the 44 known essential nutrients needed by the human body and naturally obtained from foods, only vitamin A, B12, C and the mineral iodine are missing - 4 out of 44!” This quote is from Grains of Truth by Donna Spann, a book we carry. Of the wheat varieties, the ancient grains spelt and Kamut are the most nutritious with hard red wheat, then hard white, and soft white following.

I also enjoy getting some other highly nutritious grains into our diet, things like amaranth, quinoa, buckwheat, millet, barley, oat, and rye. However, these have either no gluten or low gluten and cannot be used for yeast breads.