M.P. ATTA

It is mostly a marketing ploy, as otherwise there is no difference in nutrition. There definitely are slight differences in protein and carbohydrate content, but they are so minor for nutrition (when compared with other sources one gets nutrients from in food) that comparisons are facile. The protein difference does have an impact on baking (in technical terms), but that has nothing to do with home consumption and nutrition.

In terms of quality (for usage), the atta depends on the milling. Finely milled attas (what one usually gets in the market) are considered - by traditionalists - as inferior to coarser atta milled in a local flour mill (which handles small quantities). This has an impact on the dough produced, and the consistent fluffing-up one gets in phulkas. The coarser atta also gives better (crisp and delicious) parathas, even though it takes a bit longer for cooking.