Bread in Nepal, its nutrients, production, and consumption:

Nutrient Composition:

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	Carbohydrates: Bread primarily consists of carbohydrates, providing energy.
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	Protein: It contains moderate amounts of plant-based protein.
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	Fiber: Whole-grain bread offers dietary fiber for digestion and satiety.
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	Vitamins and Minerals: Bread can provide vitamins like B vitamins and minerals such as iron and magnesium.
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Production and Consumption:

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	Local Bakeries: Bread is produced in local bakeries using wheat flour, water, yeast, and salt.
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	Variety: Different types of bread, from traditional &quot;roti&quot; to modern sliced loaves, are consumed.
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	Staple Food: Bread has become a staple in urban areas, used for sandwiches, breakfast, and snacks.
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	Convenience: Its convenience and versatility make it popular among busy Nepali households.
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Breads (पाउरोटी)

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