Sharma Ji Ka AATA Diabetic flour

Now when you hear the word Diabetic flour, the first thing that comes to your mind is what’s so new in our Diabetic flour. Everyone now makes it and has their own compositions. First, to answer your question..let’s understand.

what is diabetes?

Diabetes is one of the biggest health concerns around the world and millions of people of all age groups are affected by this metabolic condition. Diabetes occurs when your body is not able to produce enough insulin or is not able to respond to the insulin produced. Diabetes is of many types: Type 1, Type 2, and Gestational diabetes. Until now, there aren’t any proven treatments or medicines to reverse the condition; however, you can do your bit to manage it and lead a healthy life.

If you are diabetic or prediabetic, you have to take extra care of your diet- sugary goods, refined-flour cereals, and bread, processed food, and trans-fats should be swapped for more fiber-rich and healthy foods.

What is so special about fiber-rich foods, you ask?

Fiber takes a while to digest. It also takes time to break down, which enables slow release of sugar & prevents abrupt blood sugar spikes.

What do we put into our diabetic atta?

1st quality sourced ingredients
How do we prove it? Our product speaks for itself. When u bite into foods made from atta you will know. We believe rightly in what you eat is what you become. We include grains and millets which are low on the GI index.

Glycemic index is the relative ranking given to carbohydrates based on how they impact blood glucose levels. Foods with a glycemic index of 55 or low are good enough to be added to a diabetes diet.
Low-glycemic foods are slower to raise a person’s blood sugar levels than foods with moderate or high scores on the glycemic index.

But which are the best low-glycemic foods to eat?

The GI score for glucose, and white bread, is 100. Here is how the scale works:
low-GI foods score under 55
medium-GI foods score 55-70
high-GI foods score above 70

We add the following ingredients to make our multigrain atta:


  • Chickpea is not only a good source of fiber, but is also packed with protein and disease-fighting antioxidants like vitamin C, E, and beta carotene.
  • It is low in carbohydrates, fills you up, curbs appetite, and also has a low glycemic index with a score of 28 on the scale.


  • Bajra is a good food choice for diabetics. However, its glycemic index falls in the medium range. Yet, its high fiber and protein content lowers the glycemic load and makes it suitable to be included in a diabetic diet plan.
  • With a glycemic index of 54, bajra is a moderate GI food. It causes a gradual rise in blood sugar levels which is not a thing to worry about.
  • Bajra is a fiber-rich food with high protein content. This composition is ideal for a diabetic diet.
  • It delays the absorption of glucose and prevents blood glucose spikes. It is jampacked with many nutrients offering many benefits.

Jowar / Sorghum

Known as sorghum, jowar has numerous health benefits and is considered a better alternative in a diabetic diet in place of rice and wheat.

  • Jowar is gluten-free
  • It is rich in protein
  • Contains lots of dietary fiber that is good for people with diabetes and heart problems
  • It contains minerals like iron, calcium, magnesium, copper
  • Jowar is loaded with antioxidants that can prevent cardiovascular (heart-related) diseases.
  • It assists in weight loss

Jowar is a moderate glycemic index food. However, the fiber content along with other nutrients in jowar makes it a food that needs to be included in a diabetes diet plan as it assists in weight loss.

It is known that the white jowar glycemic index is 49.85 and the yellow jowar glycemic index is 52.56. Despite that, the presence of resistant starch makes jowar a good inclusion in a diabetes diet plan.


Whole grain barley is very high in dietary fiber, which allows it to be digested slowly. Combined with a high level of magnesium, whole-grain barley is considered an incredibly beneficial food for diabetics and those with a high risk of developing diabetes.

The carbohydrates in barley are absorbed and converted into glucose within the bloodstream gradually, which helps to maintain energy and cellular function without raising blood glucose levels rapidly.

The most commonly consumed modern form of barley is known as “pearl” barley, where the endosperm is also removed which leads to the removal of protein, fiber, and polyunsaturated fat and micronutrients like magnesium, potassium, iron, zinc, and B vitamins.

Always look for hulless barley whenever possible, whether on its own or as an ingredient in freshly produced foods, such as whole-grain bread, cereals, and soups.

Glycemic Index of Whole Grain Barley: 20-22 = Low (very low for a grain), and a reasonable 50 for “cracked” barley.

Ragi / Finger Millet

Finger millets are known for their wide range of minerals and vitamins too. They help in the maintenance and management of various functions in the body.

Switching to Ragi can be very beneficial to the body as it can reduce the overall calorie intake. We will clarify the calorie quantity of Ragi later in this article.

Ragi flour is also appreciated a lot for its nutritional richness and low-Carb quality. The most commendable quality of Ragi is that it is – free of Gluten.

The Glycemic Index of finger millets or Ragi is 71. This means that it is on the higher side of the Glycemic Index range. But take into notice that this is the Glycemic Index measure of Ragi when it is raw.

Cooking plays an essential role in altering the GI of foods. Upon cooking, the glycemic index of Ragi comes down to around 55. It is thus in a low to medium range.

Hence, we can say that according to its glycemic measures, Ragi is assured to be a safe food item.

Khapli / Emmar Wheat

Gi for khapli or emmar wheat is 55 ( moderate) Khapli wheat also known as emmer is ancient wheat grain. “Khapli” wheat means “crusty” wheat.

Just like any wheat grain, khapli wheat naturally contains gluten. However, the gluten content is believed to be lesser than the normal wheat.

Khapli wheat has multiple health benefits. The nutritional profile, phytochemicals make it special and helpful to deal with various lifestyle disorders.

100 g of khapli wheat flour contains 12.5 g of protein which is a decent amount compared to other popular cereals like rice, ragi, jowar, bajra, corn, etc.

It can be a great protein choice, especially for vegetarians. The protein quality of khapli wheat improved to many folds when combined with dal or any other legumes

Khapli wheat flour is rich in soluble as well as insoluble fiber. 100g of this wheat contains 2.7g of crude fiber. This is very helpful to relieve constipation. Fiber also helps to keep the LDL under control and maintain heart health.

Since it’s high in fiber, khapli wheat gives a good satiety value. That means this helps to keep people full for a long time. Therefore, it can be a great choice for people trying for weight loss.

Good for diabetes

Fiber helps to delay the digestion of carbohydrates. Therefore after digestion glucose slowly gets released into the bloodstream maintaining a steady sugar khapli wheat is high in fiber which makes it a good option for diabetic people.


Rajma’s glycemic index Gl below 55 is considered low. Rajma’s Gl = 24. To compare, oats are 55, wheat chapati is 52. So even with a rajma and roti combination, you still have a low GI.

Nutrition in Rajma

1 cup cooked rajma is:

15 g protein
Less than 1 g fat
11 g fiber
29 g carbs (minus fiber)

Rajma is moderately high in protein and extremely high in fiber. 30-40% of the carbs present are slow digesting. That’s why rajma has one of the lowest glycemic indexes of all the foods and is good to include in a diabetic diet.

Khapli Wheat – Unlock The Power Of Food

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