Tag: Whole wheat atta

According to the World Health Organization, including whole grains in your diet is essential for preventing chronic diseases like obesity and diabetes. Determining which atta is healthiest, however, depends on individual health goals, dietary restrictions, and nutritional needs.

Over 80% of wheat produced in India is processed into atta. But with so many options now available, determining what is the best atta for your specific needs has become a complex decision, impacting the taste, texture, and nutritional value of your meals.

According to nutrition experts, chapati flour, especially whole wheat atta, is a staple in many diets due to its nutritional value. Made from grinding the entire wheat kernel, this traditional flour offers significant health benefits, from promoting digestive health to aiding in weight management. Understanding how healthy is chapati flour is key to a balanced diet.

Despite Patanjali's marketing that their biscuits, especially digestive ones, are rich in dietary fiber from whole wheat (`atta`), independent testing has shown the actual fiber content to be less than the company’s claims. So, are Patanjali biscuits high in fiber, or is it just savvy marketing?

Patanjali advertises its Marie biscuits as being made with 100% whole wheat atta, free from maida, trans fat, and cholesterol, and enriched with vitamins. But does this impressive marketing claim make them a genuinely healthy food choice for daily consumption? This article takes a closer look at the nutritional facts behind the brand's promises.

According to research published in the *American Journal of Clinical Nutrition*, consuming whole grains is associated with a reduced risk of certain diseases, making a health-conscious choice important. This leads many to question which is better, multigrain or whole wheat atta, for their family's daily diet.

Whole wheat atta, a staple in many diets, can have side effects. While a good source of fiber, components within whole wheat atta, like gluten and phytic acid, may lead to adverse reactions in susceptible individuals.

While often confused, whole wheat flour (atta) and semolina (suji) contain a very similar number of calories per 100 grams, hovering around 340–360 kcal, according to nutritional data. The real difference lies not in the total energy count but in their processing and overall nutritional profile, which significantly impacts digestion and health.

According to a 2022 study published in the journal *Nutrients*, switching from refined to whole grains can significantly improve blood sugar control in people with diabetes. This makes understanding which atta is best for diabetes a key part of dietary management, as different flour types affect blood glucose levels differently depending on their fiber and GI content.

According to research published in the National Library of Medicine, some multigrain flours have a lower glycemic index than refined wheat, causing a slower release of sugar into the bloodstream. This critical distinction raises a common question: which atta is better, whole wheat or multigrain, for overall health and specific dietary needs?