There are various varieties of grains available in the market which offer higher health benefits than wheat. People in the 1970s and 1980s didn’t use to eat wheat flour as it was not cultivated in all the parts of our country. It was the rainfed crops such as Jau, Jowar, Bajra, etc which were widely consumed. With the advent of technology, scientists have found out the immense health benefits these grains hold.
Farm to Fellas multigrain flour packs in these traditional and highly nutritious grains in a unique combination which imparts the flour a unique smell and taste. Further, the grains help in improving the nutritional content of the flour. Our unique combination of the grains leads to the flour retaining the physical properties of wheat flour and is hence easy to cook and store but on the other hand it is more nutritious and tasty compared to wheat flour.
With the aim of providing 100% pure and unadulterated food products to the consumers, Farm To Fellas envisions welfare of its farmers. The hardworking manpower is provided with the fair price for its produce. Under the guidance of the farmers, the produce is processed using traditional methods with 0% preservatives.
Multigrain Flour (2 Kg)
The 6 super grains namely, Wheat, Barley(Jau), Sorghum (Jowar), Black Gram, Pearl Millet (Bajra) and Green lentils (Moong beans) are sourced from the farm. The grains are then cleaned and sorted to collect only the best grains and remove all the other impurities. The grains are then grounded using the traditional stone grinding process which helps in retaining the maximum nutrients of the grains. Stone grinding adds a characteristic taste to the grounded product due to its nature of uneven grinding which hence retains the essential fibres of the grain.
The uneven texture and colour of our flour is the sign that its grounded using the traditional stone chakki method.
Multigrain flour has gained recent popularity due to its better nutritional value and health benefits. But it might surprise you that our forefathers used to add 2-3 grains and then grind it to make flour. It is an age old method of mixing grains and grinding it to make flour. This is because a single grain does not have all the healthy nutrients. Have a look at the benefits of the grains we’ve added to our multigrain flour:
Wheat: Whole wheat flour is rich in Phosphorus, a major mineral which works closely with Calcium to build your bones. It is a rich source of Vitamin B1, essential for glucose metabolism and keeps you energetic throughout the day and is also a powerful antioxidant which helps the body fight toxins. It also has a good amount of Iron and thus helps fight anaemia.
Barley (Jau): Barley packs lignans, a group of antioxidants linked to a lower risk of cancer and heart disease. It has a higher fibre content which keeps the digestive system healthy. Further, the beta-glucans found in barley have been shown to reduce “bad” LDL cholesterol by binding to bile acids. It is rich in Magnesium and hence aids in insulin production.
Sorghum (Jowar): Jowar is one of the best flours for those with a diabetic condition. It is loaded with good amounts of calcium, copper, zinc, phosphorous, potassium and cell-building B vitamins. It is also a rich source of proteins and fibres, which further aid in weight loss.
Black Chickpeas: Higher fibre content helps in reducing cholesterol levels. It is digested slowly and thus prevents sudden rise in blood sugar level. The presence of manganese helps to fight aging, prevent wrinkles and also improves hair health.
Pearl Millet: One of the best sources for plant-based protein, as it contains almost 14% protein and hence becomes the best source of proteins among millets. Being a rice source of antioxidants, it offers protection against free radical diseases such as cancer, arthritis, diabetes, etc.
- Green Lentils: It is a rich source of polyphenols which are active agents and fight against harmful agents in the body. It is rich in Iron and fibre. It is a very good source of folic acid which is especially important during pregnancy.