Sharbati wheat is a regional variety of flour, derived from the wheat grown in the Sehore and Vidisha regions of MP. Also known as the MP wheat, Sharbati flour is sweeter in taste and better in texture. The grains of Sharbati atta are bigger in size and has a golden sheen to it. Interestingly, Punjab in India is known for the best agricultural produce, including wheat. Being rain water irrigated, the soil for Sharbati wheat is high in potash content and low in humidity. Due to the organic way Sharbati wheat is farmed, it holds an answer to a lot of health issues that are common today . With everyone hankering for a healthier way to eat, Sharbati wheat, by the very virtue of its cultivation, avoids the usage of insecticides and pesticides making it a healthy choice. It is used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savory snack foods, crackers, crisp-breads, sauces and confectionery (e.g. licorice). (Whole wheat flour nutrients) It contains carbohydrate, protein and fiber content.