How Does Sooji Nutrition Compare to Gram Flour Benefits?
Sooji, also known as semolina, is a coarse flour made from durum wheat. It is popular in many cuisines around the world and is used to make various dishes, including pastas, breads, and sweets. Sooji is highly valued not only for its versatility in cooking but also for its nutritional benefits. In this article, we will explore the benefits of sooji and its nutritional content, particularly focusing on how it compares to gram flour, another commonly used flour. What is Sooji? Sooji or semolina is made by grinding the hard part of wheat called durum wheat. It has a slightly yellowish color and a coarse texture. Sooji is a staple ingredient in South Asian and Middle Eastern cuisines, often used to make dishes like upma, halwa, and various types of bread. Nutritional Benefits of Sooji 1. Rich in Protein and Vitamins: Sooji is a good source of protein, which is essential for building and repairing tissues in our body. It also contains several B vitamins, particularly vitamin B3 (niacin), w...