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. Author manuscript; available in PMC: 2012 Aug 1.
Published in final edited form as: Nutr Rev. 2011 Aug;69(8):479–488. doi: 10.1111/j.1753-4887.2011.00411.x

Table 2.

Nutritional Content of Wheat and Healthier Wheat Substitutes12*†

Name of grain Name in major Indian languages Total calories (Kcal) Total carbohydrate (grams) Total dietary fiber (grams) Total protein (grams)
White (refined) wheat flour 49 Maida (Hindi) 364 76.3 2.7 10.3
Whole-grain wheat flour49 Atta (Hindi) 340 72.0 10.7 13.2
Millet flour49 Bajra (Hindi) 373 73.0 3.5 10.8
Sorghum flour49 Jowar (Hindi) 361 77.5 6.6 7.9
Finger millet12 Ragi (Hindi) 328 72.0 3.6 7.3
Amaranth49 Rajgira (Marathi) 371 65.33 6.7 13.6
Spelt49 No Indian equivalent 338 71.2 10.7 14.6
*

Values are based on 100g (uncooked) portion

†

100g (uncooked) of any of these wheat or wheat substitutes makes 2–4 chapatis, depending on the size of the chapati and amounts of other ingredients in the recipe.