Are you confused with the different varieties of wheat flour available in the supermarket? If yes, all you need to understand is the different types of wheat flour, their health benefits, and, how to incorporate different varieties for preparing a range of healthy, and, tasty dishes.
Keep reading till the end 🙂
Top varieties of Wheat
India is a land of agriculture. And, a large segment of the Indian population is indulged in farming. Every region has a distinct variety of soil and climate making it suitable to cultivate a variety of food grains.
Wheat, one of the most important food grains is produced across the country on a large scale making India the second-largest producer of wheat in the world. However, some of the major wheat-producing states in India include Uttar Pradesh, Punjab, Haryana, Madhya Pradesh, Rajasthan Bihar, and, Gujarat.
Mentioned below are some of the top-rated varieties of wheat from different parts of India-
1. Sharbati Wheat or MP Wheat
Known as the king of all the varieties of wheat, Sharbati wheat is one of the most renowned wheat with above-average nutritional value. Traditionally, derived from the Vidisha, and, Sehore regions of Madhya Pradesh, a large segment of the Indian population trust sharbati wheat flour for daily consumption. In general, sharbati wheat is golden in color and has an exceptional shine to it. The nutritional buildup and quality of sharbati wheat are superior to that of all other varieties. This makes sharbati wheat flour slightly expensive.
Sharbati wheat requires a unique set of environmental factors i.e it is cultivated in regions that stay dry throughout the year except for the rainy season. The absence of regular irrigation makes it imperative for the crop to depend on rainwater for its survival. This means that sharbati wheat grows best in conditions where the air is dry, the soil is potash rich and receives natural and fresh rainwater. All of this imparts a fine aroma, texture, and nutritional value to sharbati wheat.
Loaded with magnesium and other micronutrients, the protein content of sharbati wheat is also an exception. The reason being the rain irrigated soil of sharbati wheat naturally increases the total protein content in the wheat flour by almost 2%.
Another benefit of consuming sharbati wheat atta is that it helps more than 300 enzymes to utilize glucose and insulin in the body. This helps to regularize high blood sugar levels in the body. This makes sharbati atta suitable for people with type-2 diabetes.
Sharbati wheat flour is one of the best varieties of wheat atta that is naturally blessed to be organic and wholesome.
2. Emmer Wheat
Dicoccum wheat is a variety of wheat grains that is extremely nutritious and is a healthier alternative to regular wheat flour. Traditionally cultivated in rural areas of Karnataka and South India, Emmer wheat or dicoccum wheat is extensively consumed in all parts of India.
Compared to normal wheat flour, the protein and fiber content of dicoccum wheat flour is high. Plus, dicoccum wheat flour is also safe for people with mild gluten intolerance. Technically, dicoccum wheat flour contains gluten but the content of gluten is extremely low as compared to regular wheat flour.
Emmer wheat or khapli wheat is a better version of regular wheat, that is loaded with not just carbohydrates but crucial vitamins, minerals, antioxidants, dietary fiber, and phytonutrients. Vegans can rely on khapli wheat flour for fulfilling their nutritional requirements, particularly protein.
Unlike normal wheat flour, khapli wheat flour is also suitable for people who are diabetic. The glycemic index and glycemic load of khapli wheat flour are low as compared to regular wheat flour. Plus, the good fat content in dicoccum flour is high, this helps to reduce bad fat or cholesterol in the blood, making it suitable for people with cardiac complaints too!
3. Durum Wheat or Macaroni Wheat
Everybody enjoys pasta, spaghetti, macaroni, noodles, and bread. But not everyone would know the fact that there is a distinct variety of wheat that is used to prepare all these food products. This typical variety is known as Durum Wheat.
The pale coarse flour known as Suji or Semolina is fetched by grinding the endosperm of durum wheat. In India, Durum Wheat is cultivated in regions of Punjab, Kathiaward (Gujarat), Bundi, Bundelkhand, and Udaipur. Some of the traditional food products prepared out of durum wheat include bati, churma, daliya, lapsi and upma.
Naturally high in gluten and protein content, durum wheat flour is also rich in folate and contains about twice the amount of lutein as common wheat.
Durum wheat semolina is popularly available in many grocery stores and can be used to prepare a range of mouth-watering dishes like cake, cookies, puddings, etc.
4. Mexican Dwarf Wheat
Semi-dwarf wheat or Mexican dwarf wheat is one of the most well-known varieties of wheat. Ideally, this wheat was introduced in India by Dr. N.E. Borlaug of Mexico. However, this is now the widely grown wheat species in India.
Amongst various varieties of wheat, semi-dwarf is one of the most accessible varieties of wheat and a large part of the Indian population relies on consuming Mexican dwarf wheat flour due to its ease of availability and affordability.
In general, dwarf wheat flour is nutritionally balanced and loaded with dietary fiber, selenium, zinc, antioxidants, protein, carbohydrate, and B-vitamins. Plus, this variety of wheat flour is easy to cook and can be used to prepare a range of food dishes.
Summing Up
Indian bread or roti is an integral part of a number of cuisines. To prepare different dishes, a variety of wheat flours are used. In general, incorporating different varieties of flour adds diversity to the diet and makes the food appetizing and nutritionally balanced.
The above-mentioned varieties are some of the top-notch wheat varieties that are nutritionally fulfilling. Depending upon taste, preference, ease of availability, and budget, you can choose any to prepare a tasty yet wholesome meal!
