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.
Reduces the risk of Type 2 diabetes
Prevents obesity to a great extent
Lessens chronic inflammation
Protects against breast cancer
Regulates postmenopausal trauma in women
Lowers the chances of gall stones formation
Highly protective against childhood asthma
Promotes gastrointestinal health
Nutrients
Nutritional Values per 100g
Calories
340
Protein
13.2g
Carbohydrates
72g
Sugar
0.4g
Fiber
10.7g
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.
