Roti holds a significant place in Indian diets, often referred to as the 'king of all bread' due to its nutritional benefits and versatility.
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Nutritionist Deepsikha Jain suggests that stale rotis, left overnight in a cold place, can offer advantages over freshly made ones.
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Cooling stale rotis alters their composition, making them easier to digest and potentially increasing the count of beneficial bacteria.
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Consultant physician Dr. Chaitanya HR agrees, explaining that the starches in rotis transform into resistant starch as they sit overnight.
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`Resistant starch acts as a prebiotic, supporting gut health by feeding beneficial bacteria and potentially alleviating digestive issues.
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Stale roti's higher content of resistant starch may also help regulate blood sugar levels by slowing down carbohydrate digestion.
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However, Dr. Chaitanya notes that fresh rotis provide a wider range of readily available nutrients compared to stale ones.
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Stale rotis may have slightly reduced protein and vitamin content due to breakdown during storage, and mold growth is a concern with very old rotis.
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Proper storage and consumption within a reasonable timeframe are essential to avoid potential health risks associated with stale rotis.
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Stale roti can be incorporated into the diet by pairing it with yogurt or curries containing vegetables and lentils for a balanced meal, but variety is important for optimal nutrition.