Daivik’sOrganic Whole Wheat-Sharbati is a regional variety ofgrainthat is predominantly grownin Sehore and Vidisha regions of Madhya Pradesh. It has a sweet flavor with better texture andis relatively bigger in size.As it is a drought resistant crop,it contains very less water in it making ideally suited for softer and fluffier roti. Being rain water irrigated, its soil is very rich in potash and humidity which excellently ends up in increasing the protein content of the wheat by 2%. The main fiber in wheat bran is arabinoxylan which is a form of hemicellulose that strengthens cell wall and enhances cell metabolismin body. They are very good sources ofcarbohydrates and are moderate in proteins.
Usage :
Whole wheat iswidelygrounded to flour and is used for making bread, cookies, brownies, muffins and a wide range of baking delicacies. It is also mixed with rice and grounded to a batter after soaking it overnight for making dosas in Southern India. In Northern India its flour is used for making Chapatis which is a staple food that is consumed on a regularly basis.
Did You Know ?
WholeWheat Sarbati contains insoluble fibers that lowers bile juice secretion andin parallel smoothensdigested food transit. Hence,it preventsthe formation of gall bladder stones.
Boosts heart health
Improves digestion
Promotes weight management
Manages diabetes
Regulates blood pressure
Protects inner vital organs
Enhances energy levels
Prevents digestive ailments
Nutrients
Nutritional Values per 100g
Calories
155Kcal
Fat
1g
Proteins
6g
Fiber
5g
Carbohydrates
33g
Why Daivik?
Because every one of us deserves a healthy balanced life.
Daivik’sOrganic Whole Wheat-Sharbati is a regional variety ofgrainthat is predominantly grownin Sehore and Vidisha regions of Madhya Pradesh. It has a sweet flavor with better texture andis relatively bigger in size.As it is a drought resistant crop,it contains very less water in it making ideally suited for softer and fluffier roti. Being rain water irrigated, its soil is very rich in potash and humidity which excellently ends up in increasing the protein content of the wheat by 2%. The main fiber in wheat bran is arabinoxylan which is a form of hemicellulose that strengthens cell wall and enhances cell metabolismin body. They are very good sources ofcarbohydrates and are moderate in proteins.
Usage :
Whole wheat iswidelygrounded to flour and is used for making bread, cookies, brownies, muffins and a wide range of baking delicacies. It is also mixed with rice and grounded to a batter after soaking it overnight for making dosas in Southern India. In Northern India its flour is used for making Chapatis which is a staple food that is consumed on a regularly basis.
Did You Know ?
WholeWheat Sarbati contains insoluble fibers that lowers bile juice secretion andin parallel smoothensdigested food transit. Hence,it preventsthe formation of gall bladder stones.
