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ROASTED GRAM FLOUR

 Growth regions

Its most commonly consumed in india and various regions of india particularly bihaar , rajhistan,utar pardesh and west bengal where it is widely consumed and produced 


ROASTED GRAM FOUR aka  sattu also known as roasted  chickpea flour or roasted besan is a type of flour made from dried and roasted chickpeas (garbanzo beans ).chickpea is first of all roasted to brown colour with specific odour , after that roasted chickpea is ground into fine powder resulting in roasted ground flour .


In indian cuisine ; roasted chickpea is used in different variety of food items such as pakoras ,sev, dhokla . It can also be used to make gluten free bread, crepes and pancakes.
Usually it contain hydrating properties and its commonly consumed in regions of india during hot summers to combat dehydration here is how sattu helps in controlling dehydration:
1. Helps in maintaining electrolytes balance 
2. Retain water as it has high water holding capacity .
3.prevent excessive loss as it has a cooling effect for our body
4.it is a nutrition rich drink. As it contains fibers , protein , dietary fibers , vitamins which help in keeping fluid of the body in balance .
5.helps in regulation of bowel movement. Make digestion more efficient and absorbtion more specific and good .  

Excess and deficiency:

Excess of sattu can cause problems too . It can lead to digestive discomfort including bloating , gas and dirrhea .
Sattu contain nutrition as it is rich in protein and carbohydrates particularly ! As these nutrients are essential for our body but excess can lead to disturb the efforts of weight loss as excess calorie intake can lead to weight gain very rapidly.
As sattu contains many minerals such as calcium magnesium , pottasium and sodium etc excess of any of the mineral can lead to imbalance of nutrients such as imbalance if pottasium can cause kidney stones and other kidney problems 
Some people are allergic to gram flour . They have to consult  with health care  professionals for the consumption first . 



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