According to Rastogi, it is a popular belief that suji (semolina) is healthier than atta (whole wheat flour) because it is a coarser grain. However, this belief is incorrect. Suji actually has lesser fiber and micronutrient content compared to atta.
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Fiber is an important component of a healthy diet as it aids in digestion, helps in maintaining a healthy weight, and reduces the risk of various chronic diseases such as heart disease and diabetes. Atta, being a whole grain flour, contains the bran, germ, and endosperm parts of the wheat grain, which makes it rich in dietary fiber. On the other hand, suji is made from the endosperm of the wheat grain, which results in a lower fiber content.
Micronutrients such as vitamins and minerals are also important for overall health and wellbeing. Atta generally contains a range of essential micronutrients, including vitamin E, B vitamins, iron, and magnesium. However, suji lacks these micronutrients and is closer in composition to maida, which is a refined flour that has been stripped of its nutrients.
Therefore, based on the information provided by Rastogi, it can be concluded that atta is indeed healthier than suji. Atta provides more fiber and essential micronutrients compared to suji, making it a better choice for a healthy diet.