Both atta and besan have their own nutritional advantages, so it ultimately depends on an individual’s specific dietary needs and preferences to determine which one is healthier.
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Atta, which is made from whole wheat, contains the bran and germ of the wheat grain. This means that it retains a higher nutritional value as compared to refined flours. Atta is a good source of dietary fiber, which aids in better digestion and helps regulate blood sugar levels. It also contains essential vitamins and minerals, such as vitamin B, iron, and magnesium.
On the other hand, besan, also known as gram flour, is derived from chickpeas and has a different nutrient profile. Besan is rich in protein and essential amino acids, making it a valuable source of plant-based protein for vegetarians and vegans. It also contains several minerals like phosphorus, potassium, and magnesium.
When it comes to fiber content, atta is usually considered to be higher in fiber as compared to besan. Fiber is important for maintaining a healthy digestive system and preventing constipation. However, besan can still contribute to overall fiber intake, especially when consumed as part of a balanced diet that includes other sources of fiber, such as fruits, vegetables, and whole grains.
In terms of calorie content, both atta and besan are comparable. However, it is important to note that portion sizes should be taken into consideration when considering the calories. Moderation is key, and consuming either atta or besan in excessive amounts can contribute to weight gain.
In summary, atta and besan both have their own nutritional benefits. Atta is higher in fiber and provides sustained energy, while besan is higher in protein and essential amino acids. Ultimately, the choice between atta and besan depends on an individual’s dietary needs and preferences. It is advisable to include a variety of whole grains and legumes in your diet to ensure a well-rounded nutritional intake.