Be it rice, sugar or bread or eggs- brown foods are better than their white counterparts.
Explanation: This food myth made waves and was propagated heavily by self-proclaimed “Health Chefs”, and it continues to make rounds. Let’s debunk this myth one food at a time.
The colour of your bread is not the deciding factor of its nutritional value. For example, suppose the brown bread you buy contains refined flour, added food preservatives, and colouring. In that case, it is no more nutritionally superior to a loaf of white bread. While brown rice is higher in fibre than white rice, phytic acid hinders the absorption of micro-nutrients and causes multiple gut-related issues.
In terms of calories, white sugar, brown sugar, jaggery, honey, and coconut sugar are similar, with negligible differences in their nutritional value. The only difference between brown sugar and white sugar is the presence of molasses in the former, giving it a brownish appearance. The eggshells do not define nutritional value either; the colour difference is due to variants in the breed of the hen.
What should you do instead: Instead of colour, choose your bread and other baked goodies based on their ingredient lists? In rice, it is better to eat least polished with a side of vegetables, legumes and chicken to prevent gut-related complications and overeating. Overconsumption of brown sugar is not good either. It is not more nutritionally beneficial than the white variety. Portion control is the key to any successful diet plan.