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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.
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 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.
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:
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 |
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.