Wheat flour versus makai flour Which type of is better.

Wheat flour versus makai flour Which type of is better for diabetics?

Dietary choices, particularly the amount of carbohydrates consumed and the type of flour used in daily meals, have a significant impact on diabetes management.

Wheat flour (atta) and maize flour (makai atta or cornmeal) are common staples in India and many other nations.

Although they both provide necessary energy, their nutritional profiles and effects on blood sugar levels are distinct.

Diabetics can make better decisions when they are aware of the advantages and disadvantages of each option.

This article compares the nutritional content, glycemic index, and overall benefits of wheat versus makai flour for diabetes.

Comparison of Makai and Wheat Flour's Nutrient Profiles Wheat Flour (Whole Wheat Atta)

The entire wheat grain, including the bran, germ, and endosperm, is ground into whole wheat flour.

It has numerous vitamins and minerals in addition to being high in fiber. Value in nutrients per 100 grams of whole wheat flour:

About 340 kilocalories 72g of carbohydrates Fiber: 10–12g

12–13 grams protein Fat: 2–3g

B-complex vitamins, iron, magnesium, phosphorus, and zinc 50–70 (medium) glycemic index

Cornmeal and maize flour make up Makai flour.

The process of grinding dried maize kernels produces makai flour.

It is frequently used in traditional Indian dishes like makki ki roti because of its distinctive flavor. Value of nutrients per 100 grams of

makai flour: fewer than 360 kcal 76g of carbohydrates 7–9 g of fiber 7–8 grams protein Fat: 3–4g

folate, vitamin B6, vitamin A, potassium, and magnesium 68–85 (medium to high,

depending on processing) glycemic index

Diabetic Management and the Glycemic Index The glycemic index is one of the most important considerations for diabetics.

Blood glucose rises more slowly from foods with a lower GI than from foods with a high GI. Whole-wheat atta, made with wheat flour, has a GI of 50–70. Because it has more nutrients and fiber, which slow the absorption of glucose, whole wheat is superior to maida.

The GI of maki flour is typically higher (68–85). Makai flour can raise blood sugar more quickly than wheat, depending on how it is cooked.

As a result, whole wheat flour has a slight advantage over makai flour when it comes to controlling blood sugar. But portion size, how you combine foods, and your diet as a whole are also important.

Wheat flour's positive effects on diabetes health.

1.Rich in Fiber: Whole wheat flour contains both soluble and insoluble fiber, both of which slow the absorption of glucose and aid in maintaining stable blood sugar levels.

2.Contains a lot of protein. It gives you energy for a long time and makes you feel less hungry, which helps you control your weight, which is important for diabetes.

3.Better Satiety: Makes you feel fuller for longer, preventing you from overeating and snacking frequently.

4.Micronutrient Content: Magnesium, which regulates insulin sensitivity, is a good source.

5.Supports Heart Health: The antioxidants and fiber help lower cholesterol, which is important because diabetics are more likely to get heart problems.

The best way to eat is with vegetables, pulses, or lean protein to balance the meal. Use stone-ground whole wheat flour instead of refined atta.

Benefits of Makai Flour for Diabetes Patients' Health.

1.Alternative for Diabetics with Gluten Intolerance or Celiac Disease: Makai flour is a nutritious alternative to wheat for diabetics.

2.Carotenoids like lutein and zeaxanthin, which support eye health a concern for long-term diabetics are present in this antioxidant-rich food.

3.Vitamin A content: Essential for vision and immunity.

4.Good Energy Source: Provides quick energy, which can be helpful for active diabetics in small amounts.

5.Supports Gut Health: Moderate fiber content may help regulate bowel movements and aid digestion. To balance its effect on blood sugar, Makai flour can be combined with high-fiber flours like soy, ragi, or wheat flour. It also reduces glucose spikes when eaten with green vegetables, pulses, and protein-rich foods.

versus wheat flour Comparison of Makai Flour for Diabetes Feature Makai Flour (Cornmeal) and Whole Wheat Atta 340 kcal 360 kcal of calories per 100g 72 g of carbohydrates 76 g 7 to 9 grams of fiber 7–8 grams of protein Fat 2–3g 3–4g

Glycemic Index between 50 and 70 (moderate) and 68 and 85 (moderate to high) Magnesium, iron, zinc, B vitamins, vitamin A, potassium, and carotenoids are important nutrients.

Suitability for Diabetics Better for maintaining stable blood sugar control Gluten Contains Gluten Gluten-free naturally

Advice from Experts for Diabetes

Mix Flours for Balance: To increase nutrient density and lower glycemic load, many nutritionists suggest combining wheat flour with makai flour, ragi flour, or soy flour. Control

your portion size: Even healthy flour can raise blood sugar if consumed in large quantities. Limit yourself to 1 to 2 medium rotis per meal. Maida (refined wheat flour) and processed corn flour, both of which have a very high GI, should be avoided.

To balance blood sugar, combine rotis with pulses, vegetables, and salads to add protein and fiber.

The method of cooking matters: thick rotis made with makai flour may raise glucose levels more quickly. Diabetes-friendly rotis and multigrain mixes are thinner.

Which is more beneficial to diabetics? Due to its higher fiber, protein content, and moderate glycemic index, whole wheat atta (also known as wheat flour) is generally considered to be more beneficial for diabetics.

It aids in better control of blood sugar and keeps you full for longer.

Despite its higher glycemic impact, makai flour should not be the primary flour for diabetics, although it can still be enjoyed occasionally, particularly during the winter.

It works best when used with low-GI flours like wheat.