You’re often faced with two types of semolina—white and brown. When it comes to making a healthier choice, brown semolina is the better option. White semolina is made mostly from the endosperm and sometimes a small part of the germ. However, it lacks dietary fiber because the bran—the outer layer of the grain—is removed during processing. Brown semolina, on the other hand, retains the bran, along with the endosperm and germ, making it a whole grain option. Brown semolina is rich in insoluble fiber, which promotes better digestion, supports regular bowel movements, and may reduce the risk of constipation. Diets high in whole grains are associated with a reduced risk of gastrointestinal disorders. The fiber in brown semolina slows down the absorption of carbohydrates, leading to a more gradual rise in blood sugar levels. This makes it a better option for people with insulin resistance or type 2 diabetes. Whole grain intake is linked to improved glycemic control. Whole grains like br...
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