Not all leftovers are unhealthy, and some can be nutritious if properly stored overnight. Many people consume baasi roti or stale roti for breakfast, but some discard them for fear of spoilage. Freezing overnight increases resistant starch and may help with blood sugar control. However, for best results, he recommends consuming within 12-15 hours of cooking and freezing. (Also read: Diabetes: Can Eating Cold Leftovers Improve Blood Sugar?)
Are Old Roti Better Than Fresh?
Experts say baasi or old roti is best taken at breakfast with milk and vegetables.
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“Wheat is one of the most common and controversial grains in the world. It is a rich source of fiber, vitamins, minerals and antioxidants. It is also an excellent source of carbohydrates and an energy food. Whole wheat flour has a moderate glycemic index, and the researchers found that repeated cooking and freezing cycles increased resistant starch, potentially increasing a healthy gut microbiome. Resistant starch improves human health and has beneficial effects in people with diabetes. Further research is needed to support the health benefits of old lotis for people with diabetes. must be done.
The right way to eat leftover roti
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“Leftover roti is an integral part of the Indian diet. People generally like to eat it for breakfast. It is important to combine it with vegetable and protein foods as it contains 100% of carbohydrates and it is important to monitor your roti count. can cause
Benefits and Side Effects of Eating Old Roti
“Social media is buzzing about the benefits of varsi roti, or stale chapati. Roti undergoes changes in taste, texture and starch composition when left for 12 hours, which leads to the formation of resistant starch. It acts like a fiber, not a fiber.” t is easily broken down into glucose. Bacteria and mold can grow on it if it is not stored properly.Although it looks good when stored properly, fresh roti offers the best taste and texture. Note that there is a difference between roti made from fresh and fermented dough. Fermentation improves digestion, nutrient bioavailability, gut health and adds a unique flavor.Khalid J Farooqui, PhD , Principal Consultant – Endocrinology and Diabetes, Max Hospital, Gurgaon.
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