Types of wheat, their nutrition and which is the best atta to buy | The Times of India (2024)

Chapatis or Rotis are a type of Indian flatbread that are an indispensable part of our daily diet. They are made using wheat flour. However, with the market flooded with stone-ground, farm-fresh, fibre-rich, enriched, whole wheat and organic flour or atta options, so how to know if you are buying the best variety of atta? Let us know about different types of wheat cultivated in India that are used for making a range of flours and then understand the parameters of the best variety of atta.

Also known as Samba, Emmer or Diabetic wheat, India is the biggest cultivator of Khapli wheat in the world. It is rich in health benefits and is beneficial in cardiovascular diseases and diabetes. It can lower the lipid and glucose levels in the blood, making it great for people who are watchful of their weight or just health-conscious. Loaded with dietary fibres, chapati made with Khapli wheat can keep you full for longer.

This wheat comes exclusively from the Sehore region in the state of Madhya Pradesh. The soil of the region is rich in potash and it receives an adequate amount of rain, cultivating a golden wheat grain that is richer in protein content when compared to other types of wheat. The grains feel heavier and have a nutty flavour, making soft and tasty chapatis that are also healthier.

Also known as just ‘bread wheat’, this is the most common variety of wheat produced not just in India, but worldwide. It contains a lot of proteins and is suitable for making puffy flatbreads (chapati). India has its own variety of common bread wheat that is known as Indian dwarf wheat owing to its round and small grains. It is lighter in colour when compared to similar grains grown in the United States and milder in flavour. However, there are no significant differences in their nutritional profiles.

India also produces Durum wheat, also known as pasta wheat or macaroni wheat. This is because the coarse grains of the wheat is ground to make semolina, which is then formed into pasta, noodles, macaroni etc. It contains a high amount of gluten and has a similar nutritional profile to common bread wheat. However, flour produced using durum wheat is not suitable for making bread as it doesn’t have enough starch to ferment and rise.

When the wheat kernels are crushed using steel rollers to make atta, the rollers produce heat that is capable of destroying the bran and germ. This strips the flour of many wholesome nutrients and vitamins. Milling wheat using stone grinders or chakki as it is called in India is more preferable as it keeps the germ of the wheat intact and produces wheat flour that is comparatively richer in nutrients.

Whole wheat is better than just simple wheat flour because it is a grain complete with bran, husk and endosperm. The husk and bran are removed in many types of wheat flours, stripping them of many nutrients, dietary fibres, minerals and vitamins. Organically produced whole wheat is cultivated as naturally as possible without exposure to harmful pesticides and fertilisers. Therefore, stone-ground and organic whole wheat atta, no matter the type of wheat is the best choice.