Breads

Bread in Nepal, its nutrients, production, and consumption:

Nutrient Composition:

1. Carbohydrates: Bread primarily consists of carbohydrates, providing energy.

2. Protein: It contains moderate amounts of plant-based protein.

3. Fiber: Whole-grain bread offers dietary fiber for digestion and satiety.

4. Vitamins and Minerals: Bread can provide vitamins like B vitamins and minerals such as iron and magnesium.

Production and Consumption:

1. Local Bakeries: Bread is produced in local bakeries using wheat flour, water, yeast, and salt.

2. Variety: Different types of bread, from traditional "roti" to modern sliced loaves, are consumed.

3. Staple Food: Bread has become a staple in urban areas, used for sandwiches, breakfast, and snacks.

4. Convenience: Its convenience and versatility make it popular among busy Nepali households.

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