Whole Wheat vs. Refined Flour: What’s Right for Your Health?

Flour is a staple in most Indian kitchens, but not all flours are created equal. At Ranvit Agro Food LLP, we often get questions about the difference between whole wheat flour and refined (maida). Here’s what you need to know:

Whole Wheat Flour (Atta)

Made by grinding the entire wheat kernel — bran, germ, and endosperm — whole wheat flour is richer in fiber, protein, and essential nutrients. It helps with digestion, supports weight management, and keeps you fuller for longer. It’s ideal for rotis, parathas, and healthy baking.

Refined Flour (Maida)

Refined flour is milled from just the endosperm, removing the bran and germ. While it's lighter in texture and ideal for cakes and pastries, it's lower in fiber and can cause blood sugar spikes if consumed regularly.

So, Which One Is Better?

For everyday meals and long-term health, whole wheat flour is the clear winner. At Ratan Agro Food Mill, our chakki-fresh atta is milled to preserve nutrients without compromising on softness or taste.

However, refined flour has its place in moderation, especially in specialty recipes. The key is balance and choosing a trustworthy source for both types.