Bansi Wheat Aata

Bansi Wheat Atta

Heritage Durum Grain

Bansi is an ancient Indian variety of durum wheat, believed to have evolved from hulled emmer wheat. This heritage grain has been carried forward through generations and is now grown only by a few dedicated farmers, mostly using traditional methods.

Distinct Characteristics

Reddish hue – unlike the pale off-white of modern wheat varieties.

Hard endosperm – makes it suitable for semolina and coarse-grain preparations.

Simpler gluten structure – easier to digest than most hybrid wheats.

Rich aroma & earthy taste – gives rotis, parathas, and dalia a wholesome, rustic flavor.

Nutritional & Health Benefits

Rich Nutritional Profile

A 192 g serving of Bansi wheat contains approximately:

26.3 g protein

137 g carbohydrates

B-vitamins – thiamine, niacin, folate, riboflavin, B-6

Vitamin E – supports skin, hair, and immunity

Essential minerals – calcium, iron, magnesium, phosphorus, selenium, manganese, copper, zinc

Carotene – a natural antioxidant

Health Advantages

1. Blood Sugar Control

Slower carbohydrate digestion helps stabilize glucose levels.

Magnesium enhances insulin sensitivity.

2. Weight & Gut Health

High fiber promotes satiety, preventing overeating.

Improves digestion and supports healthy gut flora.

3. Immune & Skin Support

Protein, iron, folate, B-vitamins, magnesium, and selenium aid immune function.

Antioxidants and vitamin E help protect skin from aging and damage.

4. Digestibility & Gluten Tolerance

The simpler gluten structure may be better tolerated by those with mild sensitivities (not suitable for celiac disease).

5. Traditional Milling Advantage

When ground in a bull-driven atta chakki, the slow, cool stone grinding process preserves the grain’s natural oils, minerals, and pran urja (life energy).

No heat build-up means nutrients like vitamin E and carotene remain intact.

The coarse texture retains bran and germ, making the flour wholesome and full of nutrition.