Which is healthier, sooji or atta? A nutritionist responds

Wheat flour, also atta, is a staple food in India, but as the youth seek healthier options, can this popular ingredient be replace with sooji or semolina?

Sooji is frequently refer to as a great weight loss food because it is light on the stomach and has a coarser grain than the regular atta we consume daily. It is use in both delicious calorie-laden preparations and healthy recipes. The list of recipes prepared with semolina is endless and includes suji halwa, suji laddoo, upma, porridge, the chilla, dosa, and dhokla.

We may be overlooking the many benefits of wheat flour amid the craze for all-natural grains. Whole wheat flour contains vitamins, minerals, fiber, protein, magnesium, zinc, and other nutrients. While the jury is still release on whether sooji is superior to atta, nutritionist Bhuvan Rastogi. Whose Instagram posts are dedicated to debunking food myths, recently compare the two popular wheat flours. According to the nutritionist, which of the two is healthier?

“Because sooji is a coarser grain, many people believe it is healthier than atta.

However, it contains less fibre and micronutrients than atta. Sooji is actually closer to maida than atta! “Rastogi writes.

Rastogi claims that sooji, also known as semolina or Rava, is a more processed form of wheat with less fiber than whole wheat atta, made by milling wheat.

“Atta contains all parts of the wheat plant, including the germ (nutrition centre) and bran (fibre). The germ contains the most micronutrients of any part of the grain. Bran contains the most fibre. As a result, atta has the same nutritional value as whole wheat. Sooji is made by grinding wheat into a coarser grain. The mixture is then sift to remove germs and bran. What was the end result? Sooji is low in fibre as well as micronutrients “Rastogi says.