Roti, a staple in most Indian households, comes in many variations-two of the most common being the classic wheat roti and the more modern multigrain roti. As the health-conscious trend continues to grow, many are swapping out their traditional wheat roti for multigrain versions, believing them to be healthier. But does multigrain truly outperform wheat when it comes to nutritional value, or is it just another food fad? Let's delve deeper into the debate and find out which one wins the battle.
Nutritional Comparison
Wheat Roti: The Traditional Choice
Wheat roti, made primarily from whole wheat flour (also known as atta), has long been a source of energy and nutrition. Whole wheat flour retains the bran and germ of the grain, making it rich in fiber, vitamins, and minerals. Here's why wheat roti is considered healthy:
Rich in Fiber: Whole wheat roti is packed with dietary fiber, which aids in digestion, helps regulate blood sugar levels, and promotes heart health by reducing cholesterol.
Good Source of Carbohydrates: Wheat roti provides complex carbohydrates, which offer a steady source of energy without causing sharp blood sugar spikes.
Vitamins and Minerals: Whole wheat is rich in essential nutrients like B vitamins (especially B6), magnesium, and iron, all of which are vital for energy metabolism, brain function, and maintaining healthy blood cells.
Cons: For people with gluten sensitivities or celiac disease, wheat roti may not be suitable due to its gluten content. Additionally, for those who consume a diet high in wheat, there's a risk of developing a "wheat belly," where excessive carbohydrate consumption can contribute to weight gain.
Multigrain Roti: The Modern Contender
This story is from the October 2024 edition of Incredible Goa Food & Hospitality.
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This story is from the October 2024 edition of Incredible Goa Food & Hospitality.
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