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Difference between whole wheat flour and regular wheat flour
Difference between whole wheat flour and regular wheat flour
Organic Food
8.06.2020
Wheat flour has been the staple food item for a majority of households. Whole wheat flour and regular wheat flour are derived from the same source. However, there is a key difference in their processing techniques. Aside from a slight variance in their colours & texture, both the flour varieties physically appear the same.
Whole wheat flour vs wheat flour: Introduction
A wheat kernel constitutes of 3 parts, the bran (most of the fibre is present in this part), endosperm, and the nutrient rich-germ. Both the varieties of flours have almost the same nutrient content, but due to the higher fibre content, whole wheat flour benefits slightly outweigh the benefits of regular wheat flour.
The debate surrounding whole wheat flour vs wheat flour has been heating up. Although both the flour varieties are derived from whole wheat, there is a key difference in how both the products are obtained. Let’s have a look at the key differences in their processing techniques.
Whole wheat flour vs wheat flour: Key differences
Whole wheat flour is obtained by grinding the entire wheat kernel. Nothing is removed from the wheat and the final product thus obtained has a grainy texture with all the nutrients intact. It is relatively healthier as compared to regular wheat flour.
On the other hand, regular wheat flour is derived by grinding the wheat kernel after the bran and germ are extracted. This only leaves the endosperm as the major constituent of regular wheat flour, that is devoid of major nutrients such as fibre and essential proteins that are found in whole wheat flour.
Health benefits of whole wheat atta
Whole wheat atta has a host of health benefits. Since the bran is left on the wheat kernel during its grinding, the fibre content is conserved. In a study published on ResearchGate, it was said that regular consumption of whole wheat atta has numerous effects on your body. Let’s have a look at whole wheat flour nutrition benefits:
- Aids carbohydrate metabolism: According to the ResearchGate study, whole wheat flour benefits your body by providing Vitamin B1, which is required for glucose metabolism. It also helps in energy extraction from food and converts it into ATP.
- Beneficial for diabetics: The Zinc & Magnesium content in whole wheat flour improves insulin response by lowering insulin resistance, as proven by a study published on SpringerLink. This can prove to a boon for diabetics who are looking to include healthy food items in their diet.
- Improves brain function: The Niacin content in whole wheat flour helps in improving cognitive brain function and lowers the triglyceride levels in your body and helps in maintaining healthy skin. In fact, a study published on SpringerLink, it was said that Niacin may also reduce the symptoms of arthritis and prevent heart disease.
- Rich in antioxidants: A study published on ScienceCongress states that the Vitamin B1 content in whole wheat flour acts as a powerful antioxidant that helps your body in removing toxins from external sources, as well from the processed food that you consume.
- Good source of protein: Although not a concentrated source, whole wheat flour does have a fair amount of protein per serving. This can help you in building your tissues and repairing damaged cells in your body.
- Helps in maintaining bone health: According to the ResearchGate study, the Phosphorus content in whole wheat flour helps you to maintain your bone health. Phosphorus also helps in maintaining and repairing tissues in your body and filters out the waste from your kidneys.
Nutritional table: whole wheat flour vs wheat flour
Since both the flour varieties are derived from wheat, the nutrient values are mostly similar. However, whole wheat flour has a high fibre content due to bran content. According to Fatsecret, 100g of whole wheat flour and regular wheat flour contains:
| Nutrient | Whole Wheat Flour | Regular Wheat Flour |
|---|---|---|
| Energy | 339 kcal | 364 kcal |
| Fat | 1.87g | 0.98 g |
| Saturated Fat | 0.322g | 0.155g |
| Monounsaturated Fat | 0.232g | 0.087g |
| Polyunsaturated Fat | 0.779g | 0.413g |
| Carbohydrates | 72.57g | 76.31g |
| Sugar | 0.41g | 0.27g |
| Fibre | 12.2g | 2.7g |
| Protein | 13.7g | 10.33g |
| Sodium | 5mg | 2mg |
| Cholesterol | 0mg | 0mg |
| Potassium | 405mg | 107mg |
Conclusion
Increased diet consciousness has driven the sales of whole wheat atta due to its relatively higher nutrient content. Although the whole wheat flour vs wheat flour debate will certainly keep on going, both the varieties have almost similar nutrient constituents barring the fibre content.
If you watch what you eat, wheat flour nutrition benefits will certainly catch your eye! However, due to its easy handling nature and the relatively low cost, regular wheat flour will surely find its group of consumers.
