I know I always tell my kids to eat their bread crusts, but that's because I despise food waste. In this wives' tale, however, the reason to eat the crust is very different: The bread crusts are the healthiest part of the bread. Bread crusts may not be on par with quinoa or oats for healthiness, but it turns out that the crust contains as much as 800% of the antioxidants that is found in the rest of the bread. There is a belief that bread contains antioxidants and compounds that can help to fight cancer, and most of these nutrients are concentrated in the crust. [caption id="" align="aligncenter" width="491"] Source: kingarthurflour.com[/caption] A 2002 study looked at the crusts of sourdough bread, and it was discovered that the baking process produced an antioxidant called pronyl-lysine. The bread crust contains 8 times more of this antioxidant than the bread itself, but what's interesting is that there was none of this antioxidant in the flour used to make the bread!