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One of the oldest foods, bread, today comes in an amazing array of shapes, sizes and types. Whole meal or wheat meal bread is the most nutritious, offering the goodness of the whole grain with its abundance of fibre, B vitamins, essential minerals and proteins. Mixed grain bread contains pre soaked grains which add crunch and fibre but, because the basic dough is white, has a medium fibre content. Bran-enriched bread contains wheat, oat or rice bran, and is valuable when a high fibre intake is important. All types of bread, whatever their colour, are good for your heart, as they are low in fat and high in energy-giving complex carbohydrate. They are also not as fattening as we once believed. Often what is spread on top contributes more kilojoules (calories) than the bread underneath! So take care to spread butter or margarine sparingly and even avoid it entirely with high fat toppings like peanut butter, cheese, pate, and sardines. Bread contains no cholesterol and usually less than 3 percent fat.