Know Your Flour And Its Nutritional Value.

Roti and Chapatti may not be staples in many Indian houses, but different types of flours are used in almost every Indian house, be it for Roti, dosa, Thepla, Khakhra, or Thalipeeth. Let's find out from our clinical nutritionist Dr. Kruti S. Dhirwani, what are the different types of flours and their nutritional values.

In a predominantly agricultural country like India, cereals and pulses play a major role in our meals. And no Indian meal is complete without its simple, humble but tasty chapatti or types of chapatti.

Whether it is dal or curry or vegetable, our meals are incomplete without their age-old companion, soft and fluffy chapatti.

ETV Bharat Sukhibhava spoke to Dr. Kruti S. Dhirwani, M.D. (Hom.), M.Sc. (DFSM), is a Consulting Homeopath and Clinical Nutritionist practicing at Sunshine Homeopathy Clinic, Mumbai for some interesting insights.

And what goes in making a chapatti is flour or as we call it ‘atta’. Since time immemorial, flour has been used as a major ingredient in the preparation of various Indian dishes.

Though whole grains have higher nutritive value and fiber content, it is easier to incorporate different flours in our daily meals. Apart from just chapatti, paratha, or puri, flours are used in making breakfast items like dosa, idli, dhokla, pancakes and also in making confectioneries like cookies and cakes.

Flours are also easier to digest than whole grains. For the elderly, with frail teeth and those on tube feeding, it is easier to feed porridges made from different flours as compared to whole grains.

There are various types of flour available in India, but the question most often raised is which is the healthiest flour?

There is no one flour that supersedes the other. Each flour has its own benefits and special nutritive value. Here is a list of different flours one must know.

CEREAL FLOURS:

These are obtained from grinding cereals like wheat, rice, millets, etc. They form the basis of our meals for preparing various kinds of Indian bread.

Wheat Flour:

The most commonly grown crop in our country, flour made from wheat is one of the most common and healthy ingredients in an Indian meal. Traditionally, it is grounded and refined with the help of a stone grinder called chakki.

It is a rich source of various nutrients like folic acid, manganese, magnesium, selenium, vitamin E, vitamin B6, copper, and zinc.

A lot of dishes are prepared with this flour like chapatti, paratha, malpua, atta halwa, Rajasthani dal baati, etc.

Maize flour:

With great taste and high nutritional value,’ makkai ka atta’ is popular for its extended shelf life. It is naturally rich in dietary fiber, antioxidants, magnesium, vitamin B, omega 6, and vegetable proteins. Loaded with antioxidants, maize flour is proven to be good for eyesight and also helps in the prevention of cancer and anaemia. However, too much of this flour could be hard on digestion.

Rice flour:

Prepared from milled white or brown rice, rice flour is used as a gluten-free alternative to wheat flour. It is high in carbohydrates, contains very little fat, and a moderate amount of protein. Most nutrients are lost in the process of milling white rice before grinding. However, brown rice flour is rich in fiber content, Vitamin B, phosphorus, and manganese.

Wheat Bran Atta:

Bran, the hard outer layer of wheat is the by-product obtained while processing wheat.

Wheat bran enhances digestive health by providing a good source of insoluble fiber, which remedies constipation. It acts as a prebiotic, promoting the growth of healthy gut bacteria.

Being rich in fiber content it is effective in improving cholesterol levels and also, serves as a good source of nutrients like niacin, Vitamin B6, iron, manganese, zinc, copper.

Who should avoid cereal flours?

Despite its various nutritional benefits, cereal flours cannot be consumed by everyone.

Flours obtained from wheat, barley, and rye contain gluten, a special protein that may not be suitable for everyone. People having a gluten allergy or sensitivity, or celiac disease must avoid these flours as they may cause indigestion, fatigue, and joint pains.

For your queries, contact -namaste@drkrutidhirwani.com