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We may think that brown bread is the next best option to homemade roti, but the next time you reach out for that slice, think of these 8 points first.
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Roti is made of whole wheat flour and is full of dietary fiber, on the other hand, brown bread is partially made of refined flour (maida), which makes it unhealthy.
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The nutrient content of the roti remains intact since there is no fermentation, processing or preservatives.
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The considerable amounts of preservatives and added emulsifiers in bread increase their shelf life, but they are left with minimum nutrition to offer by the end.
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The yeast present in bread to make it fluffy may not be good for your digestive system.
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Roti is made with whole grains which are filled with fibre, rich in carbohydrates, soluble fibre, and proteins.
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The fibre present in whole wheat used to make roti help boost energy, promote healthy blood circulation, and fill up your stomach.
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The soluble fibre found in whole wheat are easy to digest for the body. They dissolve easily and pass through the intestines more easily than bread.
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The brown bread that you get in the stores may not be made out of whole wheat flour completely. Instead, colouring agents may be added to give it a brown color.
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