Dark wheat is dark in shading in light of anthocyanins, 40-140 sections for each million (ppm), that grow normally in the field at the hour of grain filling. Anthocyanin is a sort of flavonoid, a class of compound with cell reinforcement impacts. Discovered normally in various food sources, anthocyanins are the shades that give red, purple, and blue plants their rich shading. Dark wheat flour can supplant ordinary wheat to make to make all customary dishessuch as entire wheat chapattis, parathas, naan, thepla, phulka, bread, rolls, cakes, pizza base, burger buns, simmered snacks and so forth.