Throwing Your Stale Chapatis?

Think Again!

By - Shruti Sanwariya

Stale chapatis undergo retrogradation, forming resistant starch. This starch behaves like dietary fiber in the body, aiding digestion and promoting gut health.

Resistant Starch Formation

Stale chapatis have a lower glycemic index compared to freshly made chapatis aiding slower digestion, maintaining stable blood sugar levels, and sustained energy release.

Lower Glycemic

The aging process of chapatis can increase the bioavailability of certain nutrients, making them easier for the body to absorb. This includes minerals like iron, zinc, and calcium.

Increased Nutrient Absorption

Stale chapatis may be easier to digest for some individuals, as the aging process breaks down complex carbohydrates and gluten proteins, reducing the likelihood of digestive discomfort.

Improves Digestibility

Stale chapatis can be repurposed in various ways like making chapati chips or chapati pizza or wraps. This versatility reduces food waste and adds variety to meals.

Versatility in Cooking

Despite common belief, stale chapatis retain most of its nutrients. Although some vitamins may degrade slightly, they still offer vital nutrients like B vitamins, iron, and fiber.

Nutritional Content

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