Oats, Ragi Or Jowar Atta: What’s Better For Weightloss?
Oats, Ragi Or Jowar Atta: What’s Better For Weightloss?
Weight loss isnt only about protein intake but the number of carbs in your plate matter as well. Carbs, often branded unhealthy are an important macronutrient and insufficient intake of this nutrient can lead to health concerns like constipation, bad breath and fatigue.
Let’s look at some of the healthier alternatives
whenever someone embarks on a weight loss journey, the first thing they do is cut down on the intake of these staple foods. Lets compare few flours which are widely consumed to accelerate weight loss and tell you which amongst these is the best.
Oats atta : Oat flour is made from rolled oats. Oats atta is an excellent source of fiber, beta-glucan and other vitamins and minerals. It also contains avenanthramides, a group of antioxidants that are considered good for heart health. The flour is also considered good for people suffering from high blood sugar and cholesterol levels. Oats atta can be a good alternative when trying to shed kilos as it promotes the feeling of fullness and prevents you from overeating.
Ragi atta : Ragi is another highly nutritious food and recommended for people suffering from diabetes and anaemia. Rich in Vit D, calcium, iron, phosphorus, it also contains more essential amino acids than any other cereal. Consumption of ragi can improve your skin and bone health. Ragi increases satiety and keeps you fuller for a longer time.
Jowar atta : The ancient grain is said to have cancer-fighting properties because of the presence of antioxidants. It is packed with protein, calcium and iron and is known to lower the risk of heart diseases and cholesterol as well. Jowar contains a high amount of dietary fiber as compared to other cereal grains. It increases your satiety, leading to lower consumption of unhealthy foods and keeping hunger pangs at bay.
Which one is better?
All of the above flours slightly score more above wheat flour when it comes to fiber & certain other nutrients like calcium, phosphorus & iron. But as I always say moderation & diversity is the key. So, look at adding all these flours on rotational basis or mix wheat flour with other flours and make your own multigrain flour.
