Tag: Stale roti

According to nutritionists, stale or "baasi" roti can have a lower glycemic index and higher levels of resistant starch compared to its freshly made counterpart. This often-looked-over fact sparks a debate over whether the comforting tradition of a fresh, hot roti is truly the most nutritious option, or if day-old roti offers hidden health advantages.

According to food safety guidelines, perishable food should not be left at room temperature for more than two hours, a rule that applies to leftover roti. While some cultures have traditions of eating 'basi' (stale) roti, a significant difference exists between properly stored leftovers and spoiled food.

Did you know that leftover roti can actually be more beneficial for gut health than a fresh one due to the formation of resistant starch? We explore exactly what are the nutrients in stale roti and the science behind its surprising dietary advantages.

According to some nutrition experts, leftover rotis can offer specific health benefits for digestion and blood sugar control, potentially making a stale roti a more nutritious choice for some individuals. This comparison reveals the surprising truths about fresh versus stale roti.