In all of our homes, roti or rice is included in the main course. Therefore, whenever there is talk of changing the diet for weight loss, special attention is paid to the quantity and type of flour and rice. Generally, wheat flour is used in our homes, but to lose weight, you should include some more healthy options of flour in your diet. These flours speed up the process of weight loss. Apart from this, they are rich in fibre and some other nutrients. Therefore these flours are considered good for weight loss. Here we are telling you about 6 such flours, by including them in your diet, you can lose weight fast. Dietitian Simran Kaur is giving information about this. Simran is a certified dietitian and nutritionist.
Jowar Flour for Weight Loss
Jowar flour is beneficial for reducing weight. Jowar flour is rich in protein, fibre, calcium, iron and many vitamins. It is good for digestion. Besides, it also controls blood sugar. You can make roti by mixing wheat flour with jowar flour.
Gram Flour for Weight Loss
To lose weight, include gram flour in your diet. It contains zinc, folate and iron. Besides, it also contains protein and fibre in abundance. Its glycemic index is low. It is good for weight loss.
Barley Flour
Barley flour is a good option for weight loss. It is a good source of fibre. Helps in reducing weight by controlling appetite. This reduces cholesterol and is also good for heart health.
Ragi Atta for Weight Loss
Ragi flour can help you in your weight loss journey. It is gluten-free and rich in fibre. It is also easy to digest. Ragi flour is also high in amino acids and calcium. Its bread can help in reducing weight.
Chestnut Atta for Weight Loss
To lose weight, you can include water chestnut flour in your diet. It contains high amounts of calcium and potassium. It is beneficial for bones. It has a low GI index and reduces obesity.
Millets for weight loss
Flours like Kangni, Rajgira and Bajra are also beneficial for reducing weight. These flours are rich in many properties and can help in reducing weight.
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