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Food Cure Wheat Atta / Flour is whole...
Food Cure Wheat Atta / Flour is whole wheat flour, unrefined & unprocessed. Quality wheat fit for making healthy chapatis, bread or Roti etc. to give you the best health. Nothing is removed from this atta to make it economical, like wheat bran, Maida or wheat germ. This atta give you all nutrients and vitamins like B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber.
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Wheat is one of the most successful and sustainable cereal crops in the world. Wheat is rich in mineral salts, calcium, magnesium, potassium, sulfur, chlorine, silicon, manganese, zinc, iodide, copper, vitamin B, and vitamin E. This basket of nutrients is a foundation of nourishment. Issues or disease like anemia, mineral deficiencies, gallstones, breast cancer, chronic inflammation, obesity, tuberculosis, pregnancy and breastfeeding problems are quickly improved by consuming whole wheat. Since germinated wheat comprises 2 or 3 times more vitamin B than the common kind; the seeds are used for treating gastrointestinal conditions, skin diseases, respiratory illnesses, and cardiovascular ailments. It is also known to balance cholesterol levels and protect the heart.
Wheat Atta / Wheat Flour quality depend entirely on the form in which you eat it. If the atta is processed into 60% extraction, balance 40% is being used in breads, noodles and pastas, baked goods like rolls or biscuits, and cookies. Now that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.
Just like in whole wheat, wheat germ is a rich source of nutrients. Wheat germ has an abundance of vitamins and minerals, and is particularly rich in vitamin E. Wheat germ is known to be the main source of the vitamin B complex in dietary structures throughout the world and includes vitamins like thiamin, folic acid, vitamin B6, and minerals like manganese, magnesium, and zinc. The wheat germ oil improves strength and increases lifespan.
Why have Food Cure Whole Wheat Atta ( Flour ):
1. Fiber Content : Whole wheat is high in fiber, but refined wheat contains virtually no fiber.
The fiber content of whole-grain wheat ranges from 12-15% of the dry weight. Concentrated in the bran, most of the fibers are removed in the milling process and largely absent in refined flour.
One of the primary nutritional differences between whole-wheat and white flour is the food’s fiber content. Dietary fiber has a number of health benefits -- it prevents constipation, lowers blood cholesterol and might help you lose weight, according to Colorado State University. The refining process adopted by big brands / manufacturers making white flour separates the fiber-rich bran from the rest of the grain, so white flour typically contains very less fiber than its whole-grain counterpart. For example, 1/2 cup of white flour contains 1.3 grams of fiber, while an equal serving of whole-wheat flour contains 6.4 grams.
2. Whole Grain wheat flour Substantially Lower Type 2 Diabetes Risk: Whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion. The FDA permits foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care).
3. Whole Grain Atta Help Prevent Gallstones : Eating foods high in insoluble fiber, such as cereals and breads made from whole wheat, can help women avoid gallstones, shows a study published in the American Journal of Gastroenterology. Studying the overall fiber intake and types of fiber consumed over a 16 year period by over 69,000 women in the Nurses Health Study, researchers found that those consuming the most fiber overall (both soluble and insoluble) had a 13% lower risk of developing gallstones compared to women consuming the fewest fiber-rich foods.
4. Vitamin Content of this Wheat Flour / Atta is more: Whole-wheat flour provides a nutritional advantage over some white flours due to its vitamin content. Whole-wheat flour contains several vitamins, including folate, riboflavin and vitamins B-1, B-3 and B-5. Some types of white flour contain lower levels of these vitamins, since the processing involved in making white flour destroys the grains’ vitamin content -- for example, 1/2 cup of whole-wheat flour contains 3 milligrams of niacin, while an equivalent portion of white flour contains only 0.8 milligrams. To combat this, some food manufacturers enrich their white flour with vitamins to replace the nutrients lost during processing. As a result, whole-grain flour often contains higher levels of vitamins than unenriched white flour but roughly compares to vitamin-enriched white flour. Check the nutrition label to determine if a bag of white flour has added vitamins, and compare different brands of flour to maximize your vitamin intake.
5. Constipation: Whole wheat flour is rich in fiber, which helps in treating constipation issues.
6. Prevention of Colon Cancer: Colon cancer is the most common type of cancer in the digestive system. Observational studies have linked whole grain consumption (including whole wheat) with reduced risk of colon cancer. One observational study estimated that people on low-fiber diets could cut the risk of colon cancer by 40% by eating more fiber. One thing is clear, whole-grain wheat is rich in fiber and contains a number of antioxidants and phyto nutrients that may help prevent colon cancer.
Once again we are mentioning about the minerals present in wheat or its flour.