How much protein is in atta, and is it a good source of nutrition? - #10321
I’ve been exploring the nutritional content of everyday staples and want to understand how much protein is in atta (wheat flour). Is atta a good source of protein for maintaining a balanced diet, or are there better alternatives? One of the claims about whole wheat atta is that it provides moderate amounts of protein along with dietary fiber. How does this combination benefit overall health, especially for people looking to improve digestion or maintain weight? I’m also curious about how atta compares to other flours like bajra, ragi, or maize in terms of protein content. Are there specific types of atta, such as multigrain or fortified varieties, that offer higher protein levels? Another question I have is about the role of atta in high-protein diets. Can it be paired with other protein sources, like lentils or dairy, to enhance its nutritional value? Lastly, are there any tips for selecting or preparing atta to maximize its protein benefits? If anyone tracks their protein intake using atta as a staple, I’d love to hear how it fits into your diet.
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