Tag: Atta flour

Despite both being wheat-based products, ramen noodles are not made of atta flour, which is a whole wheat flour typically used for Indian flatbreads. The distinct characteristics of ramen come from the use of high-protein wheat flour and a special alkaline ingredient called kansui.

According to nutritional data, a single medium-sized phulka can have nearly 20 grams of carbohydrates from whole wheat flour, an ingredient that contains gluten. This makes traditional phulka, by its very definition, not gluten-free and unsuitable for individuals with celiac disease or gluten sensitivities.

According to research conducted in North India, celiac disease has an estimated prevalence of 1.04% in the region. For those with gluten sensitivity, understanding the composition of staple foods like roti is crucial. This is why many people find themselves asking, "Does Indian roti have gluten?".

According to nutrition experts, switching from refined flour to whole grain options can significantly boost your dietary fiber and nutrient intake. Choosing the healthiest atta flour depends on your specific health goals, with options ranging from high-fiber whole wheat to nutrient-diverse multigrain blends.

According to manufacturers like Elephant Atta, medium atta is a perfect blend of wholemeal and soft white flour designed to produce light, fluffy chapatis. But what does medium atta mean in practice, and how does this specific milling process benefit your cooking and baking results?

Over 3.5 crore Indian households trust Aashirvaad for their daily bread, making it one of India's leading atta brands. The specific type of wheat used is a key factor behind its popularity, determining the flour's texture, taste, and nutritional value.

Over 80% of the wheat produced in India is processed into atta flour. This ubiquitously used whole wheat flour is the primary ingredient in traditional rotis, prompting a common question for those with dietary concerns: does atta roti have gluten? The simple, definitive answer is yes, as it is made directly from wheat.

Over 50% of the daily recommended grain intake should be whole grains, which raises a common question: Is atta flour healthier than regular flour? The simple answer is yes, as atta retains the entire wheat kernel and its rich nutritional profile, unlike its refined counterpart.

According to nutrition data, a 100g portion of standard whole wheat roti contains approximately 7.85 grams of protein. This amount can vary based on the flour type and preparation method, making it a valuable source of plant-based protein in many diets.

Over one-third of the global population relies on wheat as a primary staple, and atta flour, a whole wheat variant from the Indian subcontinent, offers a powerhouse of nutrients derived from all three parts of the wheat kernel. This makes it a nutritionally superior option to more refined flours.