Would you believe that it’s actually the crust?
Yes, the crust. That brownish-outer bit that many people choose to painstakingly slice off is actually the most nutritious part of the bread!
In 2002, German researchers at the German Research Centre of Food Chemistry led by Dr Thomas Hofmann found out that the Maillard Reaction that occurs during the baking process produces a cancer-fighting anti-oxidant called Pronyl-lysine (discovered to raise levels of phase II enzymes) which is eight times more abundant in the crust than in the rest of the bread. Apart from pronyl-lysine, bread crust is also very rich in dietary fiber which, is also known to help prevent colon cancer.
Who would have thought, aye?