Chapati is also known as roti or phulka and is a flatbread native to India.
The chapatis are made from whole wheat flour. Whole wheat flour is also known as atta, mixed with the dough with water, oil, and optional salt. While making Chapati, you can use ghee or oil. With various names, Chapati is common in the Indian diet.
Protein in Chapati depends on several factors, such as the amount of flour that goes into the Chapati, the Chapati's size, the type of flour (atta), etc.
There are several types of flour, such as refined wheat flour and whole wheat flour.
In this article, we will consider the whole wheat.
100 grams of flour (approx. small bowlful) have 13.3 grams of fiber, 84 g of carbohydrates, and 13 g of protein. Depending upon size generally, one Chapati is approximately 30g. Therefore one Chapati has around 4g of protein.
See, Chapati is a source of complex carbohydrates than a source of protein. With that, Chapati has a second-class (incomplete) protein. I will recommend eating Chapati for carbohydrates (complex carbohydrates), not protein.
Here we are considering whole wheat chapati.
Serving size = 1 Piece (50g)
Usually, we consume white bread, which is a fast-digesting & a simple carbohydrate. This white bread gets digested easily. Therefore, it raises blood sugar very quickly, and with that, it also gives energy for a very short period. You might be noticed that you get hungry again in a few hours of eating white bread.
Chapati and whole wheat brown bread is slow digesting and complex carbohydrate. Since it takes time to digest Chapati and brown bread, our blood sugar rises slowly compared to white bread, and they give us long-lasting energy.
Now bread is more processed food than Chapati. While making commercial bread, they do various processes on it. They add preservatives and a lot of sodium. In contrast, we don't process that much while making Chapati.
Therefore if possible, it is better to consume Chapati than bread. Sometimes you can eat small bowlful of rice instead of chapati.
