Black Wheat Flour

Black wheat flour is a gluten-free, greyish-black flour variety that is derived by processing the seeds of the black wheat plant, a variety that was developed in a lab in Mohali, Punjab, under the aegis of the Government of India. It’s named so because it is rich in the pigment called “Anthocyanin”, which also gives fruits and vegetables their blue, black, red, or purple colors. These also function as naturally occurring antioxidants that develop in a field at the time of grain filling, hence packing the wheat with a lot of nutritional value. Black wheat is enriched with 28 times more anthocyanins than the conventional wheat varieties!

HOW IS IT DIFFERENT FROM CONVENTIONAL WHITE WHEAT?

The main difference between these two wheat lines lies in the anthocyanin concentration that they carry.
Regular wheat has a 5 ppm (parts-per-million) concentration of anthocyanin, whereas black wheat grain is observed to have approximately 100-200ppm of anthocyanin. This makes it a wiser, healthier option because a greater amount of antioxidants help flush the body of harmful toxins and free radicals, thus boosting the body’s overall health and functioning.

Additionally, while regular wheat carries 28% zinc content, black wheat is packed with 35% more of it, thus enhancing the body’s immune and metabolic functioning significantly. Similarly, conventional wheat varieties have about 25% iron content, but black wheat carries 60% more iron- this enormously boosts both our haemoglobin and hormone-related functions in the body.