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Khapli Wheat Atta
Minimum Order Quantity: 5 Kg
| Grade | Food Grade |
| Usage | Chakki Atta |
| Cultivation Type | Organic |
| Gluten | Very Low Gluten |
| Moisture | Max 10 % |
| Purity | 99 % |
| Protein | 13 % - 14 % |
| Foreign Matter | Max 0.5 % |
| Country of Origin | Made in India |
| 20 by 16 inch | 5 kg packing |
Emer Khapli Wheat Atta
Minimum Order Quantity: 50 Kg
| Flour Type | Chakki Atta |
| Wheat Type | Khapali |
| Packaging Size | bulk |
| Dietary Information | No Added Maida, Organic, High Fibre, High Protein |
| Grinding Type | Chakki Ground |
| Protein Content | Above 14% |
Khapli wheat flour (Emmer wheat) is an ancient grain rich in fiber, protein, and minerals like magnesium, which helps with weight management, improves digestion, and controls blood sugar levels. It is particularly favored for having a lower glycemic index and weaker gluten than modern wheat, making it a better option for diabetics and those with mild gluten sensitivity.
Key Health Benefits of Khapli Wheat Flour:
Diabetes-Friendly: Due to its low Glycemic Index (GI), Khapli flour breaks down slowly, preventing sharp spikes in blood sugar levels.
Weight Management: The high dietary fiber content increases satiety, keeping you full for longer periods and reducing overall calorie consumption.
Easy Digestion: It contains lower levels of gluten compared to commercial wheat, making it easier on the digestive system and reducing bloating.
Rich in Nutrients: It is a nutritional powerhouse, offering higher amounts of protein, iron, magnesium, zinc, and niacin (Vitamin B3) compared to regular wheat flour.
Supports Heart Health: The high magnesium and fiber content help in reducing cholesterol levels and maintaining healthy blood pressure.
Nutritional Breakdown:
Fiber: High fiber supports gut health and regular bowel movements.
Protein: Rich in protein essential for muscle repair and immunity.
Usage Tips:
Khapli atta has a nutty flavor and can be used to make traditional rotis, parathas, dosas, and bread, though it may produce a denser texture than conventional wheat flour.