In India, wheat flour, or atta, is a staple in most households. From the humble chapati to various delectable dishes, it forms the backbone of our daily meals. But with so many brands flooding the market, how do you decide which one to choose?
Is it Aashirwaad, Fortune, Patanjali, or perhaps MP Sharbati atta? Maybe you lean towards organic or multigrain options, or even the local chakki atta? The choices can be overwhelming!
This blog aims to dissect the wheat flour landscape in India, providing clarity on which types of atta merit your attention and which ones to avoid.
Through thorough research, including insights from food experts, local mill owners, and farmers, we will categorize the available wheat flours into five distinct categories. Each category will reveal critical information about the wheat used, the processing methods, and the nutritional value.
By the end of this blog, you’ll have a clear understanding of what to look for when purchasing wheat flour and how to choose the best option for your health and culinary needs. Let’s dive in!
Understanding the Categories of Wheat Atta
To simplify the selection process, we’ve classified the wheat flours into five categories based on their quality, processing methods, and nutritional content. Here’s what you need to know:
Category 1: Packaged Wheat Flours
This category includes brands like Aashirwaad, Fortune, Pillsbury, Patanjali, Nature Fresh, and Shakti Bhog. The first question that arises is whether these flours genuinely contain whole wheat or if they have maida (refined flour) mixed in.
Although these brands proudly advertise a 0% maida label, the FSSAI has no specific requirements for the dietary fiber content in atta. This means brands can technically include a small percentage of maida and still label it as whole wheat.
Upon examining the nutritional information, the dietary fiber content in these brands ranges between 9-12 grams per 100 grams, which isn't a reliable indicator of quality. Here are four crucial factors to consider when choosing atta from this category:
- Type of Wheat Seed: Most of these brands utilize hybrid wheat seeds, which were developed during the Green Revolution in the 1960s. While they yield more, they may contribute to health issues such as diabetes and digestive problems.
- Pesticide Use: Wheat is heavily treated with pesticides, including harmful chemicals and fertilizers. Independent tests have found pesticide residues in all major brands.
- Grinding Method: Many brands claim to use traditional stone grinding, but the speed at which they grind can compromise nutritional quality.
- Freshness: Packaged flours often sit on shelves for months, losing nutritional value over time.
In summary, atta in Category 1 should generally be avoided due to its inferior seed quality and questionable processing practices.
Category 2: MP Sharbati Atta
Brands like Aashirwad and Pillsbury market MP Sharbati atta as a premium option, claiming it produces softer rotis due to its ability to absorb more water.
However, like Category 1, this flour also comes from hybrid seeds, is treated with pesticides, and is not ground using slow chakki methods. The allure of this so-called superior atta is misleading, making it a poor choice for health-conscious consumers.
Category 3: Multigrain Atta
This category features multigrain flours from brands like Aashirwaad, Pillsbury, and 24 Mantra Organic's 7-grain atta.
While they sound healthy, the reality is often disappointing. For instance, Aashirwaad’s multigrain atta contains 89.9% wheat flour, with the remaining ingredients being mostly processed by-products like defatted soya flour. In contrast, 24 Mantra Organic offers a better blend but still lacks adequate dietary fiber.
Ayurveda suggests that mixing too many grains can be counterproductive. A better approach would be to create your own multigrain flour at home by combining a few types of grains. This way, you can ensure quality and save money.
Category 4: Organic Whole Wheat Flour
In this category, we find organic flours from brands like Organic Tattva, Organic Soul, and 24 Mantra. These options are superior to the previous categories because they are grown without harmful chemicals.
However, they are still often made from hybrid wheat and lack the traditional seeds that our ancestors consumed.
While they may be pricier due to the organic farming methods, they are one step closer to being a healthy choice. Nonetheless, they still fall short in terms of freshness and traditional seed quality.
Category 5: Traditional Wheat Varieties
Finally, we arrive at the gold standard: Khapli, Bansi, Kathiya, Lokwan, and Sona Moti whole wheat flours. These are traditional wheat varieties that have been consumed for centuries without causing the digestive problems linked to hybrid wheat.
They have a low glycemic index and are easier for the body to assimilate, making them ideal for individuals with diabetes or gluten intolerance.
Among these, Khapli is especially renowned for its health benefits and is often recommended for diabetic patients.
This ancient variety is primarily grown in Maharashtra and southern Karnataka. Despite being slightly more expensive, these flours offer the best nutritional value, and they are produced by farmers who practice ethical farming methods.
Nutritional Comparison of Different Atta Types
| Type of Atta | Seed Type | Pesticide Use | Grinding Method | Glycemic Index |
|---|---|---|---|---|
| Packaged Wheat Flour | Hybrid | Yes | Fast Chakki | High |
| MP Sharbati Atta | Hybrid | Yes | Fast Chakki | High |
| Multigrain Atta | Hybrid | Yes | Fast Chakki | Moderate |
| Organic Whole Wheat Flour | Hybrid | No | Fast Chakki | Moderate |
| Traditional Wheat Varieties | Traditional | No | Variable | Low |
My Take on Choosing the Right Atta
If you're on a budget but still want to make a healthy choice, consider visiting a local flour mill. Ask them to grind fresh atta with bran for you.
Although this may not always be done on slow chakkis, the freshness will greatly outweigh the benefits of store-bought flour that has been sitting on shelves for months.
Remember, Ayurveda suggests that older wheat grains can be better for health, but fresh flour is generally more nutritious.
For those dealing with digestive issues or simply wanting to prioritize health, switching to traditional wheat varieties is advisable.
If you choose packaged atta, always check the manufacturing date to ensure freshness. You may also opt for desi wheat grains and grind them at home or through a local mill. Compact mills are now available, making this process hassle-free and economical.
Conclusion
Given how integral atta is to our daily lives, it’s imperative to choose wisely. Investing in quality flour will not only benefit your health but also enhance your culinary experiences.
Remember, even if you opt for Khapli wheat flour three times a day, the additional cost is minimal compared to dining out. The best options are at your fingertips, so take the time to make informed choices for you and your family.
FAQs
1. What is the healthiest type of atta?
Traditional wheat varieties like Khapli and Bansi are the healthiest options due to their low glycemic index and digestibility.
2. How can I tell if my atta is fresh?
Check the manufacturing date on the package. Freshly milled atta should ideally be consumed within a month for maximum nutritional benefits.
3. Is multigrain atta better than regular wheat flour?
Not necessarily. Many multigrain options contain mostly wheat flour with minimal additional grains. It's often better to make your own multigrain flour at home.
4. Why is organic atta more expensive?
Organic atta is more costly due to the labor-intensive farming practices and the absence of harmful chemicals, which makes it safer for consumption.
5. Can I use a compact flour mill at home?
Yes! Compact flour mills are user-friendly and can grind grains at home, ensuring you have fresh flour whenever you need it.
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