Tag: Atta benefits

According to the USDA, making at least half of your daily grain intake whole grains is recommended for better health. This advice is particularly relevant when evaluating atta, a staple flour in many diets, to determine if atta is good or bad for you.

According to nutritional experts, consuming seasonal foods can significantly improve your health during colder months. This is particularly true for grains, and understanding which atta is best to eat in winter can make a major difference to your warmth, immunity, and overall well-being.

According to nutritionists, whole wheat atta is generally considered healthier than suji due to its higher fiber content and lower glycemic index. This detailed guide breaks down the nutritional differences to help you decide which is more healthier, suji or atta, for your dietary needs.

Grown in the mineral-rich black soil of Madhya Pradesh, the Sharbati wheat used for superior MP atta is often called the 'basmati of wheat' for its premium quality. This prized grain is traditionally milled into a flour that has become a benchmark for soft, nutritious Indian flatbreads, offering a distinctive taste and texture.

According to the World Health Organization, regular consumption of whole grains can significantly lower the risk of chronic diseases such as type 2 diabetes and heart disease. When assessing if multigrain atta is better than normal atta, understanding this fundamental difference between refined flour and whole grains is key to making a healthier choice for your daily meals.

A staple in many diets, multigrain atta is often lauded for its high fiber content. This quality can lead some to wonder about its ease of digestion. The following article explores why multigrain atta might feel 'heavy' to some individuals while improving gut health for others, and how to enjoy its benefits without discomfort.

According to scientific research, consuming whole grains can lower your risk of heart disease by 22%. A prime example of this is atta flour, a whole wheat product from the Indian subcontinent, which is a nutrient-dense alternative to refined options.