Dahlia, broken brown wheat, is also known as buglar wheat. So unlike refined grains it retains the nutrients, while being full of fibre, since the grain is not finely powdered and polished. It is a good source of manganese, source of complex carbohydrates which provide energy, amino acids which provide protein, good source of thiamine, niacin, iron, Zinc and riboflavin Magnesium and Selenium, Manganese, Phosphorous, Potassium, vitamin B6, vitamin E, Vitamin K, folate and pantothenic acid. It releases sugar very slowly and so gives a satisfied feeling for a long time.
Consumption of dahlia provides to
- improve haemoglobin in the body
- keep the heart healthy
- energise the body
- clean the body due to the rich fibre in it
- keep the nerves healthy
- maintain good eyesight
- prevent breast cancer
- prevent gallstones
- protect against childhood asthma
- reduce risk of high blood pressure
- reduce risk of diabetes
- reduce risk of high cholesterol
- maintain high blood levels
- prevent constipation
After having experienced the drawbacks of refined flour, the use of dahlia in recipes are on an upward trend. It was initially used for porridges, but now it has found its way into soups, upma, kitchdi (mashed meal), bread, and biscuits. Dahlia plays an important role as a weaning food for little children.