Sifted Black Wheat Flour

This black wheat variety was developed by National Agri-Food Biotechnology Institute, India after 7 years of research using with help of Japanese Agricultural Universities. It was released for farmers to grow in 2017.
 
Black Wheat is rich in antioxidants which are anti-inflammatory and fight free radicals caused due to stress, sunlight, unhealthy diet and lifestyle among other factors, thus protecting us from cardiovascular diseases, some forms of cancer, and in turn boosting our immune system.
 
These are the same antioxidants (known as anthocyanins) which are present in fruits like blueberries, grapes, jamuns, currants etc.
 
Black wheat is also low on glycemic index which means it will give you sustained energy throughout the day and won’t spike up your sugar level in blood after immediate consumption.
 
Thus, making it a perfect choice of staple for people with diabetes, obesity and inactive lifestyle.
 
It is nutritionally superior to normal wheat in zinc, iron and dietary fibres, however tastes just the same and cooks just the same. 
 
This variant aka 150 micron is suitable to be used in a plethora of baked goods including sourdough breads, laminated pastry, pizza, pasta, cookies, crackers and so on to add more nutrition and earthy-nutty flavour.