Multigrain, wholegrain, wholemeal: which bread is best?

A useful guide to share with patients

Wholemeal, wholegrain, multigrain, sourdough, rye, white, high-fibre white, low GI, low FODMAP, gluten-free. With so many choices of bread available, how are we to know which is best for our health?


Bread has always been a dietary staple in Australian households. It’s a good source of carbohydrate, it’s low in fat, and wholegrain varieties are a good source of protein, fibre, vitamins and minerals, as well as healthy fats.

Wholegrains are high in dietary fibre, which helps keep us feeling full. Diets high in wholegrains are