Best Flour For Winter: As soon as the winter season starts, our eating habits automatically start changing. As the temperature goes down, the body not only needs food, but also needs things that provide warmth from within, keep fatigue away and make you feel full for a long time. Roti has the most special place in Indian food, hence the question of which flour roti should be eaten in the cold season arises in every household. While wheat is considered light in summer, there are some grains in winter which give more energy to the body, prevent the metabolism from slowing down and prevent weakness in cold. In our old food habits, flours like millet, maize, jowar and ragi were not just a tradition, but there were strong reasons behind them. Even today, doctors and nutrition experts believe that just filling the stomach does not work in winter, but it is very important to choose the right flour. If you are wondering which flour is best in winter, whether only one flour should be eaten or roti should be made by mixing it and which flour is right for whom – then this article will answer all your questions. Let us understand the benefits, uses and proper consumption of these flours one by one.
1. Millet flour – the real superfood of winter
Bajra is taken first in winter because it keeps the body warm from inside and provides energy gradually.
advantages
-Due to more fiber, digestion remains good
-Rich in iron and magnesium
-Helpful in maintaining weight control
-People with diabetes and thyroid can take it by watching the quantity.
Bajra roti with desi ghee works wonders in cold days. It prevents hunger and weakness.
2. Corn flour – both taste and heat
In North India and especially Punjab, corn bread is a symbol of winter.
advantages
-Gives instant energy to the body
-Rich in fiber and carbohydrates
-Very useful for people suffering from cold
-Its taste further increases with mustard greens.
If you feel weakness quickly, then it will be beneficial to include corn flour in your diet.
3. Jowar flour – light but beneficial
Jowar is a great option for people who do not like heaviness but need warmth.
advantages
-gluten-free
-Good for those looking to lose weight
-Relief from constipation
-Gives energy but doesn’t feel heavy
You can also use it by making mixed dough so that the roti becomes soft.
4. Ragi (Madua) flour – companion of bones
It would not be wrong to call Ragi a superfood, it is very beneficial especially in winter.
advantages
-Excellent source of calcium
-Healthy for diabetes patients
-Good for both children and elderly
-Maintains body heat
Ragi can be easily added to the diet by making roti, porridge or cheela.
5. Multigrain Flour – The most balanced option
Nowadays many people make flour by mixing 3-4 grains, which is even more effective in winter.
Commonly found in:
Millet, Jowar, Maize, Gram, Ragi, Soya, Linseed
advantages
-Strengthens digestion
-Maintains energy for a long time
-Vitamins and minerals are available in more quantity
-Diabetic people can also take it by watching the quantity.
It is perfect for those who want a balanced option throughout the season.
6. Gram and Sattu flour – rich in protein
Sattu may be associated with summer, but gram flour roti is very beneficial in winter.
advantages
-Good source of protein
-Improves digestion
-Makes the body stronger
-Gives energy in cold
If it is eaten mixed with wheat or millet flour, better effect is obtained.
7. Buckwheat and water chestnut flour – useful not only during fasting but also in winter.
Both these flours keep the body warm and are not heavy on the stomach.
advantages
-gluten-free
-Keeps digestion light
-Does not cause weakness in winter
Apart from fasting, it can be taken even on normal days.
Which is the best flour in winter?
If you want to take the same mixture throughout the season, this combination is considered best:
millet and jowar and gram and wheat
It keeps the body warm, improves digestion, increases energy and also makes the roti soft.
How and when to eat flour?
-Apply some desi ghee on the roti
-You can add fenugreek, celery or green vegetables to the flour.
-Heavy flour (millet/maize) in the afternoon
-Light flour (jowar/wheat) at night
-Change the flour every 3-4 days so that all the nutrients are available.
(Disclaimer: The information and information given in this article is based on general assumptions. Hindi news18 does not confirm these. Contact the concerned expert before implementing them.)
