Wheat Flour

Description

In addition to being a major source of starch and energy, wheat also provides substantial amounts of a number of components which are essential or beneficial for health, notably protein, vitamins (notably B vitamins), dietary fiber, and phytochemicals. Wheat is a good source of fiber, essential vitamins, and minerals. Eating both refined and unrefined whole wheat is not bad for health but whole wheat is healthier because all the nutrients are intact. Gluten-containing foods like wheat, rye, and barley are essential for good health.

Wheat offers a range of health benefits, making it a staple in many diets:

1. Rich in Nutrients: Wheat is a good source of essential nutrients, including fiber, protein, vitamins (such as B vitamins), and minerals like iron and magnesium.
2. Dietary Fiber: The fiber in wheat aids digestion, promotes bowel regularity, and helps prevent constipation. It also contributes to a feeling of fullness, supporting weight management.
3. Heart Health: Whole wheat contains soluble fiber, which can help lower cholesterol levels, reducing the risk of heart disease.
4. Blood Sugar Control: The fiber content in wheat slows down the absorption of sugar, assisting in better blood sugar control, especially in individuals with diabetes.
5. Energy Boost: Wheat is a significant source of complex carbohydrates, providing sustained energy levels throughout the day.
6. Antioxidant Properties: Wheat contains antioxidants, such as selenium, which help protect cells from damage caused by free radicals.
7. Weight Management: The fiber and complex carbohydrates in wheat contribute to a feeling of fullness, aiding in weight management by reducing overeating.
8. Digestive Health: The fiber in wheat supports a healthy digestive system by promoting the growth of beneficial gut bacteria.
9. Bone Health: Whole wheat is a source of magnesium and phosphorus, essential for maintaining healthy bones.
10. Reduced Risk of Chronic Diseases: Regular consumption of whole wheat has been associated with a lower risk of chronic diseases, including certain cancers and type 2 diabetes.

It’s important to note that individuals with gluten sensitivity or celiac disease should opt for gluten-free alternatives, as wheat contains gluten, a protein that can cause adverse reactions in sensitive individuals.

How to use ?

the wheat can be used in making roti, sweets and parathas lot more.