The “all-American” spongy white bread of yesteryear is less prominent on supermarket shelves.
Being made with whole grains guarantees some fiber, but not necessarily as much as you may want. Some manufacturers add bran, inulin and other fibers to boost the fiber content.
Buy breads that are 100 percent whole grain or at least have a whole grain first in the list of ingredients.
Some breads now display a stamp from the Whole Grains Council that indicates the grams of whole grains per serving.
Check the fiber content. A slice of whole-grain bread will contain about 2 or 3 grams of dietary fiber per slice.
Compare breads to find one with the least sodium (140 milligrams or less per serving is considered a low-sodium bread) and the least added sugar (no more than 2 or 3 grams per serving).
Think outside the slice. Choose whole-wheat pitas, whole-wheat English muffins and whole-wheat tortillas.