Dietician Avni Kaul unveils the multiple health benefits of Makki ki Roti
Come winter and our taste buds crave the warmth of hot jalebis or crisp pakoras (fritters) paired with a steaming cup of tea. While these comfort delights are undeniably delicious, they sneakily add up on the calorie count and aren’t exactly our healthiest allies. Why not try makki (maize flour) ki roti (flatbread) instead? In India, where rotis made from wheat flour are a household staple, the shift to makki ki roti is gaining popularity for its numerous health benefits. To shed light on the nutritional advantages of makki ki roti and how it can help you stay healthy and fit this winter, let’s delve into insights shared by leading nutritionist and dietician Avni Kaul.
What will you expect to gain by swapping roti made of atta with makki?
Vitamins and Minerals: Makki ka atta, or maize flour, a winter staple in Northern India, is derived from corn and is a nutritional powerhouse. Packed with essential vitamins A, C, K, and B, as well as minerals like iron, phosphorus, zinc, and antioxidants, this fibrous flour aids in blood sugar control. Its high fiber content promotes gradual blood sugar release, supports digestion, and contributes to overall gut health.
Blood Sugar Control: The lower glycemic index of makki as compared to wheat flour or atta aids in stabilizing blood sugar levels. Its fibrous nature.....
Read here - https://nutriactivania.com/makki-de-roti-health-diet-benefits/