Bread can be served at any temperature; once baked, it

can subsequently be toasted. It is most commonly eaten

with the hands, either by itself or as a carrier for other
foods.
Bread can be dipped into liquids such as gravy, olive oil,
or soup; it can be topped with various sweet and savory
spreads, or used to make sandwiches containing myriad
varieties of meats, cheeses, vegetables, and
condiments.
 Vitamins

Serving the body's many functions by enabling enzymes to work,

vitamins are found in both white and wheat bread but cereal
trumps them both.
A slice of white bread offers vitamin K (.8 mcg; 1-percent daily
value), thiamin (0.1 mg), folate (27.8 mcg), riboflavin (0.1 mg),
and niacin (1.1 mg).
Whole-wheat bread has about 2.6 mcg vitamin K, 0.1 mg
thiamin, 18.2 mcg folate, 0.1 mg riboflavin, and 1.1 mg niacin.
Corn flakes provide 0.1 mcg vitamin K, 0.4 mg thiamin, 100 mcg
folate, 0.4 mg riboflavin, and 5.0 mg niacin. In addition, corn
flakes are a significant source of vitamins A, D, B6 and B12.
 Protein

Necessary to build and maintain cells, bones and

tissues, protein is made up of amino acids. A slice of
white bread contains about 1.9 g of protein, homemade
whole-wheat bread contains 2.4 g, and a serving of
cornflakes contains 1.93 g.
 Fatty Acids

Omega-3s are the power players of the fatty acids

group. According to Dr. Frank Sacks of Harvard
School of Public Health, Omega-3s can not only
control blood clotting, but also help prevent heart
disease and stroke, and treat depression. A slice of
white bread has about 34.8 mg of total Omega-3
fatty acids, whole-wheat bread has 88.8 mg, and
corn flakes have 0.3 mg.
 Minerals

Like vitamins, minerals also aid enzymes. In

addition, these nutrients have "a major effect on
osmosis and thus strongly affect the body's water
balance," according to biologyreference.com. Bread
provides a couple of key minerals: iron (0.9 mg in
either white or whole-wheat) and potassium (white
bread has 25.0 mg; whole-wheat has 87.9 mg), but
corn flakes are chock-full of both nutrients, having
5.4 mg of iron and 32.8 mg of potassium.
 Carbohydrates

The energy of carbohydrates keeps your body going

throughout the day, so it's no surprise they are abundant
in foods we eat for breakfast. Carbs also help preserve
cell structure. White bread offers 12.7 g of total
carbohydrates and whole-wheat offers 11.6 g. Corn
flakes have 24.3 g.