Which food—sooji or atta—is healthier?

Which food—sooji or atta—is healthier? Nutritionist response

One of the basic foods in India is wheat flour or atta, but can sooji or semolina be used in place of this famous ingredient as the younger generation looks for healthier eating options?

Sooji is frequently mentioned as an excellent diet for losing weight since it is easy on the stomach and has coarser grain than the ordinary atta we eat on a daily basis. It can be found in both delicious, high-calorie dishes and nutritious ones. Semolina-based dishes include suji halwa, suji laddoo, upma, porridge, the chilla, dosa, and dhokla, to name just a few. One of the basic foods in India is wheat flour or atta, but can suji or semolina be used in place of this famous ingredient as the younger generation looks for healthier eating options? Is suji really as healthy as atta as is often claimed?

We might be overlooking the many advantages of wheat flour in the fad of all the other healthy grains. Whole wheat flour is a nutrient powerhouse, packed with vitamins, minerals, fibre, protein, magnesium, zinc, and more. The verdict on whether sooji is superior to atta is still up in the air, but nutritionist Bhuvan Rastogi, whose Instagram posts are all about dispelling food myths, recently compared the two well-liked wheat flours. Here is which of the two is healthier, according to the nutritionist.

“Because sooji has a coarser grain than atta, many people think that it is healthier overall. It really has fewer fibre and micronutrients than atta, though. Sooji is actually more like maida than atta! “Rastogi pens this.

According to Rastogi, whole wheat atta is produced by grinding wheat, as opposed to sooji, also known as semolina or Rava, which is a more processed form of wheat and has less fibre.

“Atta includes the germ (the centre of nutrients) and the bran, among other wheat elements (fibre). The grain’s germ has the highest concentration of micronutrients. The majority of the fibre is in bran. As a result, atta has the same nutritional value as whole wheat. To produce sooji, wheat is ground into a coarser grain. Then it is filtered to get rid of the bran and bacteria. The final outcome? In terms of fibre and micronutrients, sooji is lacking “affirms Rastogi.

Therefore, you should always choose atta over sooji if you want to increase the amount of protein, fibre, and micronutrients in your diet.