Whole Grain Vs. Multigrain

Visit the baked-goods section of any grocery store or supermarket, and you will find a wide variety of breads. White breads, which are made from heavily processed wheat flour, feature prominently on grocery store shelves. You will also find breads labeled "whole grain" and "multigrain." Both types of bread are typically healthier than white bread, but "multigrain" and "whole grain" carry different meanings.

Types of Grains

Whole-grain breads are made using the entire grain kernel. The bran, endosperm and germ are not removed during processing, as they are during the production of white breads. Whole-grain bread is typically made using only one type of grain, usually wheat. Conversely, multigrain breads are made using more than one type of grain -- such as wheat, rice, barley and rye -- and might also contain seeds such as flax or sesame seeds. Furthermore, unlike whole-grain breads, multigrain breads might contain both refined and whole-grain flour.

Fiber in Grains

Fiber is a nutrient that improves digestion and adds bulk to wastes in your intestines to regulate waste elimination from your body. This nutrient might help prevent constipation, and might improve symptoms of digestive conditions such as ulcerative colitis and Crohn's disease, according to certified nutritional consultant Phyllis Balch, author of "Prescription for Nutritional Healing." Fiber is concentrated in the germ and bran of grain kernels; the endosperm carries little fiber.

Fiber Content of Breads

Because bran and germ contain most of the fiber found in grains, breads made from whole grains are naturally higher in fiber than breads made with refined flour. Thus, multigrain breads made with a mixture of refined flour and whole-grain flour are lower in fiber than whole-grain breads. Package labels do not indicate the percentages of whole-grain flour and refined flour used in multigrain breads. Check nutritional labels on multigrain breads for fiber content to compare them with whole-grain breads.

Glucose Management

Whole-grain and refined flours are both made up of carbohydrates, which your body turns into glucose, a sugar used as fuel. However, refined flour contains simple carbs, which your body breaks down into glucose at a rapid rate. This can cause a short energy burst, followed by a period of fatigue. Conversely, whole-grain flour is made up of complex carbs, which break down at a slower rate, according to Balch. Whole grains can provide consistent energy for your body and brain, rather than energy spikes and crashes. Multigrain breads, which might contain refined flour, can contribute to glucose fluctuations that can cause fatigue.