Daivik’s Organic Whole Wheat is a subtle brown, elongated, heavy grain that is grown absolutely with no chemicals. It is a wholesome grain with bran, endosperm, and germ making it a healthful cereal. They are the rich sources of antioxidants, vitamins, fibers and traces of minerals like iron, zinc, copper, magnesium. It contains insoluble fibers that passes through the digestive tract keeping it intact thereby reducing the risk of constipation. The main fiber in wheat bran is arabinoxylan which is a form of hemicellulose that strengthens cell wall and enhances cell metabolism in body.They are also abundant in carbohydrates and are moderate in proteins.
Usage :
Whole wheat isvery often grounded 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 makingChapattiswhich is a staple food that is consumed on a regularly basis.
Did You Know ?
Wheat contains a protein called ‘’Gluten’’ which iskeyfor elasticity and stickiness, which makes it great fordoughand delightful sweets like “Halwa”.
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’s Organic Whole Wheat is a subtle brown, elongated, heavy grain that is grown absolutely with no chemicals. It is a wholesome grain with bran, endosperm, and germ making it a healthful cereal. They are the rich sources of antioxidants, vitamins, fibers and traces of minerals like iron, zinc, copper, magnesium. It contains insoluble fibers that passes through the digestive tract keeping it intact thereby reducing the risk of constipation. The main fiber in wheat bran is arabinoxylan which is a form of hemicellulose that strengthens cell wall and enhances cell metabolism in body.They are also abundant in carbohydrates and are moderate in proteins.
Usage :
Whole wheat isvery often grounded 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 makingChapattiswhich is a staple food that is consumed on a regularly basis.
Did You Know ?
Wheat contains a protein called ‘’Gluten’’ which iskeyfor elasticity and stickiness, which makes it great fordoughand delightful sweets like “Halwa”.
