Naan Dippers

Enriched wheat flour is refined flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during refining, but it is still less nutritious than whole grain options.

Wheat flour is a staple ingredient in many baked goods. It is a source of carbohydrates and provides energy. However, it lacks the fiber and nutrients of whole wheat flour.

Niacin, also known as vitamin B3, is essential for energy metabolism and DNA repair. It is often added to enriched flours to prevent deficiencies. It supports healthy skin and nervous system function.

Reduced iron is added to foods to prevent iron deficiency anemia. It is a bioavailable form of iron that helps in the production of hemoglobin. Iron is crucial for oxygen transport in the blood.

Ascorbic acid, or vitamin C, is an antioxidant that supports immune function and skin health. It is often used as a dough conditioner in baking. It helps improve the texture and volume of baked goods.

Thiamine mononitrate is a form of vitamin B1 added to foods to prevent deficiencies. It plays a crucial role in energy metabolism and nerve function. It is commonly added to enriched flours.

Riboflavin, or vitamin B2, is essential for energy production and cellular function. It is added to enriched flours to prevent deficiencies. It also supports healthy skin and eyes.

Enzymes are used in baking to improve dough properties and extend shelf life. They are naturally occurring proteins that catalyze biochemical reactions. Their use in food processing is generally considered safe.

Buttermilk is a fermented dairy product that adds flavor and moisture to baked goods. It contains probiotics that may support gut health. It also provides calcium and vitamin D.

Ghee is clarified butter that is rich in healthy fats and fat-soluble vitamins. It has a high smoke point, making it suitable for cooking. It is also lactose-free, making it suitable for those with lactose intolerance.

Soybean oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often highly processed and refined. Its consumption is linked to potential health concerns when consumed in excess.

Milk and its derivatives provide essential nutrients like calcium and protein. They are commonly used in baking for texture and flavor. However, they may not be suitable for those with lactose intolerance.