Re: Is it true that bread's nutrients are in the crust?

While it is true that many of the nutrients in some fruits and vegetables 
are concentrated near the skin of the fruit or vegetable, that is not true 
of baked goods.  The nutrients in baked goods, like bread, are evenly 
distributed throughout the product.  The reaction that occurs at the 
surface of the bread that allows it to brown is called the Maillard 
reaction and is a complex series of reactions between glucose from the 
sugar or starch in the bread and lysine, an amino acid, also found in the 
flour.  So, you can cut off the crust of the bread if you prefer it that 
way without fear of losing out on the nutrients bread provides.