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SOME FACTS ABOUT INDIAN FLATBREAD
Protein is found in wholegrain varieties.
Whole grain flours contain all three essential parts of the grain. The first is the starchy center or endosperm. The second is the vitamin-rich inner shell or germ. The third component is the fibrous and mineral-rich outer shell, known as bran.
Some rotis, such as those made from Jowar and bajra, contain more protein than regular chapatis. They also contain more unsaturated fats, making them an excellent winter food.
Vitamins and minerals abound.
Roti is high in B vitamins (B1, B2, B3, B6, and B9), calcium, potassium, phosphorus, magnesium, and iron. Whole wheat has been shown in studies to help with weight loss.
Furthermore, whole grains reverse the symptoms of metabolic disorders that predispose you to heart disease and diabetes. That's not all. Whole wheat rotis can also help with digestive issues like constipation and flatulence.
Refined varieties are nutritionally deficient.
The fibrous outer shell of whole grains can now be more easily removed thanks to industrial milling techniques. As a result, our rotis have become more refined. Although they might be fluffier and simpler to eat, these are less healthy because they spike blood sugar quickly.
Other refined roti preparations, such as naan, contain fat as well. When consumed frequently, these can increase cholesterol and cause weight gain. Therefore, a traditional whole-wheat chapati is the best thing there is.
Food waste- A major concern
Food waste- A major concern
INdian spices
INdian spices
Black Pepper was immensely valuable in the 4th century BC. It was known as ‘black gold’.
It is believed that Vasco de Gama discovered India in 1492. He encountered pirates during spice importation from India to Portugal. This was the time when spices were more valuable than gold.
Over 5000 years ago, salt was produced in India. Once the salt was paid as salary to Roman soldiers. This gave birth to term such as ‘worth his salt’.
Americans used to deal with Indian farmers directly for spices in the 18th century.
Are you a vitamin C deficient? Include Red Peppers in your diet. It contains a high amount of vitamin C, even more than lemon. It is also rich in antioxidants.
Turmeric is an important ingredient of Indian cuisine. Apart from steamed rice, almost all the Indian dishes contain turmeric. This humble spice is said to cure Alzheimer’s disease.
Fenugreek increases the lactation amount in nursing mothers. But it also changes urine and sweat smell making them smell like maple syrup!
Cardamom is another popular spice used in Indian cuisine. From biryani to chai, Indians love it in everything for its beautiful sweet smell and flavor. However, Scandinavians also love this spice in their mulled wine.
Saffron is the most expensive spice in the world. Kashmir produces the highest amount of saffron. Its honey-like aroma makes it a popular ingredient of desserts and special Indian dishes like biryani. The depth of its color defines the purity of saffron.
Cinnamon is a popular ingredient in Indian and Western cuisines. Westerners love it for its woody aroma and include it in cakes and desserts. It has various health benefits, such as providing immunity against cancer and helping lower blood pressure. Tamil Nadu, Karnataka, and Kerala produce the highest amount of this spice.
Cumin is another famous Indian spice and belongs to the parsley family. The taste and aroma of cumin make it a popular ingredient of Indian cuisine.
Hing or Asafoetida is another popular Indian spice that also belongs to the parsley family. It grows in Punjab and Kashmir. Its anti-flatulence properties make it a popular ingredient of kachori and paratha.
Credit: Urban Tandoor
Indian Caste System (HIstory)
Indian Caste System (HIstory)
Indian food- Health benefits
Indian food- Health benefits
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