The healthiest flour for making roti is whole wheat atta. Whole wheat atta is made by grinding the entire wheat grain, including the bran, germ, and endosperm. This means that it retains all the nutrients and fiber present in the whole grain.
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Refined flours, on the other hand, have had the bran and germ removed, leaving only the starchy endosperm. This refining process removes a significant amount of nutrients and fiber, making it less nutritious than whole wheat atta.
Whole wheat atta is a good source of complex carbohydrates, which provide sustained energy and help regulate blood sugar levels. It also contains dietary fiber, which aids digestion, promotes satiety, and helps regulate cholesterol levels.
Whole wheat atta is also rich in vitamins and minerals, including B vitamins (such as thiamine, riboflavin, and niacin) and minerals like magnesium, iron, and zinc. These nutrients are important for various bodily functions, including energy production, immune function, and cell metabolism.
In addition to its nutritional benefits, whole wheat atta also has a lower glycemic index compared to refined flours. This means that it causes a slower and more gradual increase in blood sugar levels, which can be beneficial for individuals with diabetes or those looking to manage their blood sugar levels.
Overall, choosing whole wheat atta for making roti is a healthier option compared to refined flours. It provides a higher nutritional value, including fiber, vitamins, minerals, and complex carbohydrates. Incorporating whole wheat atta into your diet can contribute to a balanced and nutritious meal.