Al Asala wheat extra care is taken to keep things as natural as possible. The way Mother Nature intended for them to be. In our quest to provide you wholesome goodness, the finest of ingredients are sourced, directly from the farmers. A walk through our range of products might well seem like a journey through a world that is in perfect harmony with nature.
Al Asala, the number one in branded packaged wheat across the country. Al Asala is made from the choicest grains - heavy on the palm, golden amber in colour and hard in bite. It is carefully ground using modern grinding process for the perfect balance of colour, taste and nutrition.
AL ASALA Trade, we understand how important wheat, it is to every mother to provide the best for her children and family. And it has been our constant endeavour to help her do, exactly that. That's why we make sure our product ingredients are carefully nurtured and processed, with love and care.
AL Asala believes in offering you only the best because you deserve it. This is reflected in the sourcing process of the ingredients, their selection, process, packaging and finally the distribution of the final product.
The Wheat Plant
Wheat is one of the world's most important food crops. It is believed that wild relatives of wheat first grew in the Middle East. Wheat was one of the first plants to be cultivated. It was grown about 11,000 years ago.
Enormous changes in people's lives occurred because of wheat being grown. People began growing their own food and no longer needed to wander in search of food. Permanent settlements were established because wheat provided people with a stable food supply. Soon people grew enough wheat to feed people from other lands. Once there was extra wheat available, trade between various cultures developed.
Al Asala whole wheat health benefits
The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction—the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies—means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.