The JabuVit Protein Low Carb bread is a tasty alternative to traditional baked products that can be safely consumed during a low-carb diet.
Whoever follows low-carb diet plans, reduces the consumption of bread, pasta, rice and potatoes, as these contain a lot of carbohydrates. Nevertheless, many do not want to give up on bread completely - be it for breakfast, dinner or as a side dish. With the baking mix for the Body Attack Protein Low Carb Bread, figure-conscious people are able to produce a bread that also can be used in a low-carb diet.
A traditional bread from grain usually contains 35 to 40 grams of carbohydrates per 100 grams.
What is still contained in the Body Attack Protein Low Carb Bread?
The main components of a Body Attack Protein Low Carb Bread are almond flour and wheat gluten. In this way, the proportion of carbohydrates can be lowered to 1.9 grams per 100 grams.
In addition to wheat gluten and almond flour, the product contains sunflower seeds, flax seeds, salt, various spices and separately packaged dried yeast. The fat content is 13.3 grams per 100 grams
, wherein 12.3 grams thereof is composed of the healthier unsaturated fats. This can help to maintain normal blood cholesterol levels and thus, counteract increased values. The total energy value of the bread is 259 kcal per 100 grams
The Body Attack Protein Low Carb Bread is ideal for both leisure and performance athletes who have a low-carb standards diet. By reducing the consumption of carbohydrates, the body will be induced to draw more energy from fat reserves instead of carbohydrates. This is because the latter can be only stored in moderate amounts when compared to fats. The JabuVit Protein Low Carb Bread allows athletes to eat varied and tasty foods in spite of a low-carb diet. In this way, it motivates them to comply with the diet plans.
Worth knowing: How is the Low Carb Bread of Body Attack prepared?
Which products can the low-carb bread be combined with best?
The baking mix can be used variedly: Blending the bread with nuts or vegetables can enrich the bread, e.g. with essential vitamins and unsaturated fatty acids. This allows blending of, e.g. pumpkin and sunflower seeds, hazelnuts, or onions and carrots with the baking mix. The variation of the ingredients also brings variety and diversity in the diet.
|Nutrition Facts||per 100 g||per slice (35g)|
|Energy||1086 kJ/ 259 kcal||380 kJ/ 91 kcal|
|Protein||33 g||12 g|
|Carbohydrates||1,9 g||0,7 g|
|- thereof sugar||0,6 g||0,2 g|
|Fat||13 g||4,7 g|
|- thereof fatty acids||1,3 g||0,5 g|
|Dietary fibre||4,1 g||1,4 g|
|Sodium||05 g||0,2 g|
Mix the baking mixture with yeast and 330 ml warm water by hand for about 2 min. Form the mixture either into a bread loaf or small rolls, place into a greased form or onto a baking tray lined with with baking paper and cover it with a kitchen towel. Allow the dough to rise in a warm place for about 45 min. and preheat oven. Then bake for about 45-50 minutes (220°C). - The bread can also be made without yeast, then add sparkling water.