Dry Atta
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, dry atta is highly nutritious as it is made from whole wheat kernels. It is rich in dietary fiber, B vitamins, and essential minerals like iron and magnesium, which support digestion, metabolism, and heart health.
Dry atta contains approximately 13.7g of protein per 100g, making it a strong plant-based protein source. It is also high in dietary fiber, which aids in digestion and promotes long-term gut health.
Dry atta can be beneficial for weight loss because its high fiber content promotes satiety and helps prevent overeating. Its complex carbohydrates provide a sustained release of energy, which helps maintain stable blood sugar levels throughout the day.
No, dry atta is not gluten-free. Since it is made from whole wheat, it contains gluten proteins that provide elasticity to dough. It should be avoided by individuals with celiac disease or non-celiac gluten sensitivity.
No, dry atta is not keto-friendly. It contains approximately 72.6g of carbohydrates per 100g, which exceeds the daily carb limit for most ketogenic diets. It is better suited for high-carb, low-fat, or balanced dietary patterns.
Dry atta is whole wheat flour that includes the bran, germ, and endosperm, making it rich in fiber and nutrients. Maida is refined wheat flour where the bran and germ are removed, resulting in a finer texture but significantly lower nutritional value.
Dry atta is most commonly used to make traditional Indian flatbreads like rotis, chapatis, and parathas by kneading it with water. It can also be used as a healthier substitute for refined flour in baking breads, muffins, and crackers.
Dry Atta is a versatile ingredient found in cuisines around the world. With 340 calories per 100g and 13.7 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Store dry atta in an airtight container in a cool, dry, and dark place to protect it from moisture and pests. In humid climates, storing it in the refrigerator can help prevent the natural oils in the wheat from becoming rancid.
When stored properly in an airtight container, dry atta typically lasts for 3 to 6 months at room temperature. If kept in the freezer, it can remain fresh for up to a year. Always check for a musty odor or signs of insects before use.
Yes, dry atta is generally a better choice for diabetics than refined flours because its high fiber content results in a lower glycemic index. This causes a slower, more gradual rise in blood sugar levels, though portion sizes should still be monitored.