"White whole wheat" breads are made with flour ground from a variety of wheat that has a white outer covering, not brownish-red. That's why the flour is pale in color rather than light brown. So nutritionally it is equivalent to bread made from ordinary (brown/red) whole wheat. HOWEVER, when you grind ANY grain into flour, you lose a major benefit of whole grains -- see WHOLE Grains are Better than Any Flour .
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