Raisin bread vs. Oatmeal bread — Health Impact and Nutrition Comparison

Calories

Raisin bread has more calories compared to oatmeal bread. A hundred grams of raisin bread provides 274 calories, while oatmeal bread has 269 calories.

One oz of raisin bread, or 28.35g, has 78 kcal, whereas one oz of oatmeal bread provides 76 kcal.

Protein

Compared to raisin bread, oatmeal bread has a higher protein level. A hundred grams of raisin bread has 7.9g of protein, whereas oatmeal bread provides 8.4g. Both contain all essential amino acids, but oatmeal bread is higher in all of them.

Fats

Overall, the fat content of raisin bread and oatmeal bread is 4.4 grams per hundred grams. Raisin bread has more monounsaturated fat, whereas oatmeal bread has more polyunsaturated fat and less saturated fat.

Fat Type Comparison

Fat type breakdown side-by-side comparison

Raisin bread

1

Saturated Fat: Sat. Fat 1.081 g

Monounsaturated Fat: Mono. Fat 2.294 g

Polyunsaturated fat: Poly. Fat 0.679 g

Oatmeal bread

2

Saturated Fat: Sat. Fat 0.703 g

Monounsaturated Fat: Mono. Fat 1.578 g

Polyunsaturated fat: Poly. Fat 1.702 g

Contains more Mono. FatMonounsaturated Fat

+45.4%

Contains less Sat. FatSaturated Fat	-35%
Contains more Poly. FatPolyunsaturated fat	+150.7%

Carbohydrates

Raisin bread has more carb content compared to oatmeal bread. A hundred grams of raisin bread has 52.3g of carbohydrates, whereas oatmeal bread provides 48.5g. A hundred grams of raisin bread has 48g of net carbs, whereas oatmeal bread provides 44.5g. The fiber content of oatmeal bread is 4g, while raisin bread has 4.3g of dietary fiber.

Carbohydrate type comparison

Carbohydrate type breakdown side-by-side comparison

Raisin bread

0

Oatmeal bread

0

Cholesterol

Raisin bread and oatmeal bread do not contain cholesterol.

Vitamins

Raisin bread contains more vitamins B2, B3, B5, and folate. On the other hand, oatmeal bread has more vitamin B1 and vitamin E. Moreover, oatmeal bread contains small amounts of vitamin A and vitamin B12, while raisin bread has vitamin C. Both lack vitamin D.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Raisin bread

5

Oatmeal bread

5

Contains more Vitamin CVitamin C	+∞%
Contains more Vitamin B2Vitamin B2	+65.8%
Contains more Vitamin B5Vitamin B5	+13.5%
Contains more Vitamin KVitamin K	+13.3%
Contains more FolateFolate	+71%

Contains more Vitamin AVitamin A	+∞%
Contains more Vitamin EVitamin E	+71.4%
Contains more Vitamin B1Vitamin B1	+17.7%
Contains more Vitamin B12Vitamin B12	+∞%
Contains more CholineCholine	+28.1%

~equal in Vitamin D ~0µg

~equal in Vitamin B3 ~3.136mg

~equal in Vitamin B6 ~0.068mg

Minerals

Raisin bread is high in potassium and iron, whereas oatmeal bread has more phosphorus, selenium, magnesium, choline, zinc, manganese, and copper. 

Both have high sodium content, although oatmeal bread has higher. In a 100g serving, raisin and oatmeal bread contain 347mg and 447mg of sodium, respectively. They have equal amounts of calcium.

Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Raisin bread

2

Oatmeal bread

5

Contains more PotassiumPotassium	+59.9%
Contains less SodiumSodium	-22.4%

Contains more MagnesiumMagnesium	+42.3%
Contains more ZincZinc	+41.7%
Contains more PhosphorusPhosphorus	+15.6%
Contains more ManganeseManganese	+87.6%
Contains more SeleniumSelenium	+23%

~equal in Calcium ~66mg

~equal in Iron ~2.7mg

~equal in Copper ~0.209mg

Glycemic Index

Overall, oatmeal bread has a higher glycemic index. Raisin bread has a glycemic index of 53. The glycemic index of oatmeal bread is 65. The GI for oatmeal bread falls in the medium category, whereas raisin bread is a low-GI food.

Acidity

The PRAL value reflects how foods can contribute to acidity or alkalinity in the body. The PRAL value of raisin bread is 1.6, whereas oatmeal bread's PRAL level is 4. That indicates both are acidic, oatmeal bread being more acid-forming.

Cardiovascular Health

Studies have shown that oats can reduce serum LDL cholesterol and total cholesterol, known risk factors for CVD. Beta-glucan-rich oat-based products like oatmeal bread may significantly decrease blood lipid profile and blood pressure by regulating insulin metabolism in individuals with mild hypercholesterolemia (1, 2). 

Eating oatmeal bread for four weeks, as opposed to wheat bread, raises serum nitric oxide (NO) levels and widens brachial artery diameters. However, it does not impact flow-mediated dilation (FMD) (3).

Raisin intake is linked to improvements in total cholesterol, LDL cholesterol, and some inflammatory markers, suggesting potential cardiovascular benefits (4).

According to the study, regular consumption of raisins may lower systolic and diastolic blood pressure (5). 

Obesity

Studies suggest that raisins enhance satiety, decrease appetite, and have a potential role in weight management due to their fiber content. Soluble fibers in raisins may impact the secretion of gut hormones and slow gastric emptying, contributing to satiation. Dried fruit consumers, including raisin consumers, may lower body weight, body mass index (BMI), and waist circumference (5). 

Oatmeal bread's beta-glucan may reduce hunger by delaying gastric emptying and activating the gut's hypothalamic axis, which increases feelings of fullness (1). 

  Digestive Health

Consuming raisins can improve colon function and shorten transit time. Studies showed that raisins increased beneficial bacteria like Bifidobacteria and Lactobacilli and stimulated short-chain fatty acid (SCFA) production. However, they do not significantly contribute to the biodiversity of the microbiota. In vivo studies found that raisin consumption altered the prevalence of specific bacteria, such as Faecalibacterium prausnitzii, Bacteroidetes sp., and Ruminococcus sp., and increased SCFA production (4).

Oats contain unique phytochemicals, including high beta-glucan, high lipids, and phenolics, which may improve gut health.

Oat consumption may increase short-chain fatty acid (SCFA) concentration in colonic digestion, fecal water content, lower pH, ammonia levels, and β-glucuronidase activity (1).

People with celiac disease may choose gluten-free flour, such as almond flour, coconut flour, or rice flour. These alternative flours can help create delicious gluten-free versions of raisin bread and oatmeal bread that are safe for individuals with celiac disease to enjoy.

Cancer 

According to the study, raisin extracts have chemopreventive and antiproliferative effects on colon cancer. The dietary fiber and tartaric acid in raisins may decrease fecal bile acids and potentially reduce the risk of colon-rectal cancer (4).

The results indicate that consuming more grain products like oatmeal bread may reduce the risk of colon cancer in men but not in women. Oat beta-glucan (OBG) has antitumor activity against skin cancer cells, epithelial lung cancer, and colon carcinoma. It has cytotoxic effects and may induce oxidative stress in lung cancer cells (1, 6).