Wheat grains are ground to make flour for bread, pasta, pastry, etc.

Wheat (Triticum aestivum L.) “Sharbati” is the most premium type of wheat available in the country. Sharbati wheat is also called The Golden Grain, because its color is golden, it looks heavy on the palm and its taste is sweet, hence its name is Sharbati. At Sridhanjanki, fine quality of wheat are graded and stored dry in suitable condition to avoid any contamination.

Nutrition credentials of whole grain wheat:

• Low in fat, most of which is unsaturated.
• High in carbohydrate (mainly starch) and high in insoluble dietary fibre.
• Relatively high in protein (11-13%) compared with other major grains and contains a protein complex which forms gluten.
• High in potassium and low in sodium.
• The endosperm contains glucofructan (similar in structure to inulin) which functions as a prebiotic agent and has similar properties to dietary fibre.
• Contains B-group vitamins such as thiamin, riboflavin, niacin, vitamin B6 (pyridoxine), folate and pantothenic acid.
• Contains vitamin E.
• Contains iron, zinc, magnesium, phosphorus and selenium (depending on the soil content of selenium).
• Contains small amounts of copper, manganese and calcium.
• Contains phytochemicals including lignans, phenolic acids, phytic acid, plant sterols and saponins.

Main culinary uses of wheat:
Wheat is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savoury snack foods, crackers, crisp-breads, sauces and confectionery. Other culinary applications of wheat include:

• Flaked, puffed and extruded wheat – all three forms are commonly used to manufacture breakfast cereals and cereal snack bars.
• Wheat bran – added to biscuits, cakes, muffins and breads to increase the dietary fibre content. Wheat bran is also used in the manufacture of some breakfast cereals.
• Wheat germ – can be added to breads, pastries, cakes and biscuits or sprinkled onto yoghurt, breakfast cereal or fruit dishes.
• Kibbled wheat – grains are cracked or broken into smaller particles and then moistened or steamed and dried. Kibbled wheat is used as an ingredient in mixed grain bread or cooked as a side dish.
• Boiled wheat – puddings are made from boiled wheat.
• Wheat starch – used as ‘cornflour’ or converted to glucose, dextrose and other sugars for use in confectionery and other manufactured foods.

Storage:
Store in closed container under dry place.

Precautions:
Wheat allergy is very rare but if you are allergic to wheat or gluten, do not consume.

Basmati is a variety of long, slender-grained aromatic rice which is traditionally grown in India.
Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline. Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times as much as non-basmati rice varieties, giving basmati its distinctive fragrance and flavour. It is a flavoring agent approved in the United States and Europe, and is used in bakery products for aroma.
During cooking, the level of 2-acetyl-1-pyrroline decreases. Soaking the rice for 30 minutes before cooking permits 20% shorter cooking times and preserves more of the 2-acetyl-1-pyrroline.

Benefits/ Use:
⦁ Helps in Diabetes
With a glycemic index between 50 and 58, basmati rice is a low to medium glycemic index food. If you have diabetes, small portions of basmati rice can be a part of your healthy diet.
⦁ Better Heart Health
Eating whole grains like brown basmati rice is linked to a lower risk of heart disease. Whole grains help to reduce blood cholesterol levels. They also help to reduce the risk of high blood pressure, a risk factor for heart disease.
⦁ Reduced Risk of Cancer
Brown basmati rice has more fiber than the white version, and about 20% more than other types of brown rice. Higher fiber diets can help to reduce your risk of developing certain types of cancers, particularly colorectal cancer. Eating 3 ounces of whole grains per day may lower your risk for this type of cancer by about 17%.
⦁ Better Brain Health
Basmati rice is high in B vitamins, including B1 (thiamine). It has 22% of your daily recommended intake in each serving. Thiamine is crucial for brain health, and a deficiency can lead to a condition called Wernicke encephalopathy.
⦁ Promote Healthy Skin
Not just as the main energy source of a human body, Fibre is found in rice is also very good for maintaining healthy skin. Fibre can move different types of toxins, bacteria and fungi from food and into the digestive system. Various types of toxins and other bacteria can degrade the health of skin as a trigger acne and dull skin.
⦁ Helps in Weight Loss
The credit goes to its high fibre content. Fibre moves through your digestive system slowly, keeps you fuller for longer periods of time and also reduces cholesterol all of which help in weight loss. Also, basmati rice contains a carbohydrate amylose that takes longer for the body to digest.
⦁ Good source of Vitamins
Basmati rice are a great source of vitamins like thiamine and niacin. So, if you are looking for increasing your vitamin intake, include basmati rice in your diet and see wonders.

Storage:
Store in closed container under dry place.

Precautions:
Rice allergy is rare but if you experience any allergic reaction, do not consume.

Globally, maize is the most cultivated staple crop and is used as a primary source of nutrition. In addition to staple food for human being and quality feed for animals, maize serves as a basic raw material as an ingredient to thousands of industrial products that includes starch, oil, protein, alcoholic beverages, food sweeteners, pharmaceutical, cosmetic, film, textile, gum, package and paper industries etc.

Benefits/ Use
⦁ Nutritious and highly appetizing
Maize flour is used to make nutritious bread which is highly palatable, and is easily broken down in the body. When taken at intervals, bread helps to clean the colon and the dextrose produced is commonly used for medicinal purposes.
⦁ Prevents constipation
Popcorn is a wholesome staple food made by heating small grains. It is easily digested by the body. In addition, it is practically starch-free and not fattening, and is converted into intermediate carbohydrates and dextrine, which is easily absorbed in the body. It promotes peristalsis and is also beneficial in preventing constipation.
⦁ Reduces stomach acidity
Corn facilitates the removal of toxic food substance and also accelerates the passage of faeces through the intestine. Additionally, it protects the digestive tract thus promoting function of the gall-bladder and reducing stomach acidity.
⦁ Combats the symptoms of certain cancers
Cereals generally wheat, rice, millet, oatmeal and corn should be eaten in large quantities since they are sources of carbohydrates and starch. According to recent studies, the use of corn helps to combat the effects of certain cancers, as it reduces the development of cancer.
⦁ Reduce the risk of diabetes and heart diseases
Corn is low in cholesterol and fat content. Cereal or whole grains are great sources of vitamins and minerals, magnesium, fiber and complex carbohydrates. The fiber in whole grains helps to prevent the risk of heart diseases and diabetes, and all its nutrients boost the immune system.

Storage:
Store in closed container under dry place.

Precautions:
Maize allergy is rare but if you experience any allergic reaction, do not consume.

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Soybeans can be a rich source of fiber, antioxidants, protein, and omega 3 fatty acids. They may offer a wealth of benefits such as improving metabolism, fighting obesity, protecting heart health, and might also help reduce the effects of menopause. They can also help improve digestion, promote bone health, decrease the risk of diabetes, and generally tone up the body.

Benefits/ Use
⦁ Lowers cholesterol levels
Several studies suggest that diets rich in soy foods may help lower LDL (bad) cholesterol and raise HDL (good) cholesterol. For instance, one recent review suggests that a median intake of 25 grams of soy protein per day may help reduce total and LDL (bad) cholesterol levels by around 3%.
⦁ May help protect heart health
Diets rich in legumes, including soy, may help lower your risk of heart disease. It appears that soy isoflavones may help reduce inflammation in blood vessels and improve their elasticity — two factors believed to protect the health of your heart
A recent review further links soy-rich diets to a 20% and 16% lower risk of stroke and heart disease, respectively.
⦁ May lower blood pressure
Soybeans and foods made from them are generally rich in arginine, an amino acid believed to help regulate blood pressure levels. Soybeans are also rich in isoflavones, another compound believed to offer blood-pressure-lowering benefits.
⦁ May lower blood sugar
One review including 17 randomized control studies — the gold standard in research — suggests that soy isoflavones may help slightly reduce blood sugar and insulin levels in menopausal women.
Soy isoflavones may also help lower insulin resistance, a condition in which cells no longer respond to insulin normally. Over time, insulin resistance can result in high blood sugar levels and lead to type 2 diabetes.
⦁ May improve bone health
The low estrogen levels experienced during menopause may cause calcium to leach from the bones. The resulting bone loss may cause postmenopausal women to develop weak and brittle bones, a condition known as osteoporosis. Soybean oil is rich in Vitamin K, which helps in bone strengthening and bone formation.
⦁ May reduce the risk of breast cancer
Diets rich in soy have also been linked to a lower risk of certain cancers. For instance, one recent review of 12 studies suggests that women with high soy intakes prior to receiving a cancer diagnosis may be at a 16% lower risk of dying from the condition, compared with those with the lowest intakes.
⦁ May improve fertility
Some research suggests that women eating soy-rich diets may benefit from improved fertility. In one study, women with high intakes of soy isoflavones were 1.3–1.8 times more likely to give birth following fertility treatments than those with lower soy isoflavone intakes. However, men may not experience the same fertility-boosting benefits.

Storage:
Store in closed container under dry place.

Precautions:
If you experience any allergic reaction, do not consume.