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India's 1'st Ultra Premium
All Purpose WholeWheat Flour

Parts of a wheat grain

  • Germ (2%) - Embryo of the wheat kernel.
  • Endosperm (85%) - Nutritive tissue surrounding the embryo.
  • Bran - Multi-layered outer skin of the kernel.

Why whole Wheat

A wheat grain contains three parts, the bran, germ, and the endosperm. The bran is the outer hard shell of the grain. It's the part of the grain that provides the most fiber and most of the B vitamins and minerals. The germ is the next layer and is packed with nutrients including essential fatty acids and vitamin E. The endosperm is the soft starchy part in the center of the grain. Whole Wheat Flour is 100% stone ground from Premium Sharbati wheat of Madhya Pradesh,India and has all of the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour. Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein Whole Wheat Flour is a good source of calcium, iron, fiber, and other minerals like selenium. Selenium helps in proper cellular function throughout the body and helps improve the immune system. Whole wheat flour contains several vitamins, including folate and riboflavin. Consuming whole wheat flour also contributes to your micronutrient intake. Among the nutrients in whole wheat flour are the B vitamins (B-1, B-3 and B-5), which collectively support your metabolism to help your body derive energy from your food. Whole wheat flour is also a good source of phosphorus. This essential mineral makes up a primary component of your DNA, cell membranes, and bone tissue.

Wheat belongs to grass family, Gramineae, and the genus Triticum and India is 2nd largest producer of wheat producing 85-90 million metric tons (MMT) every year, accounting 12.05% of the total world wheat production.

Kernel of wheat is divided in three main parts viz. endosperm, bran and germ. The endosperm, or, as, it is sometimes termed, the food bag of the grain of wheat, contains approximately 82-85% by the weight of the grain, bran 14% and germ 2-3%. Endosperm gives energy for plant growth and carbohydrates & protein. Bran protects seed and is rich in fibre, B-vitamins, minerals,whereas germ nourishes seed, wheat plant and is excellent source of antioxidants, vitamin E and B-vitamins . Wheat consists of about 7.8-18% moisture, protein 8.3-19.3%, crude fibre about 1.2%, fat about 1.5%

Milling of wheat efficiently separates the bran, germ and endosperm to produce refined wheat flour (maida) however dietary fiber, antioxidant, and phenolic compounds are chiefly present in the bran layers and germ of wheat kernel. Atta is a low cost micronutrients and dietary fibre source.Whole wheat flour is receiving increasing demand due to the decreasing effect on the risk of heart disease, hypertension, colon cancer, diabetes and obesity. On the other hand, it has some antioxidants like phytic acid, glutathione, and tocopherols. Whole-grain foods are a unique source of dietary fibre which is used to make some foods with lower glycaemic index foods by preventing several chronic diseases and help in maintaining the health by regulating the nutrient supply to the body over a period of time .It has the proteins with good nitrogen balance, and the high amount of starch with the best suitable energy source .The beneficial effects associated with whole grain consumption are in part due to the existence of the unique phytochemicals of whole grains. The majority of phytochemicals of whole grains that are beneficial for health are present in the bran/germ fraction. Increasing intakes of whole grains may help reduce the incidence of Coronory Heart Diseases .Some studies indicate that the consumption of whole-grain and wholegrain products is related to reduction in total mortality .

Whole wheat flour is increasingly popular as research continues to reveal the benefits of whole grains and the food industry offers more whole grain options for consumers