Amaranth flour 10 kg - TOLA
- Amaranth flour is a healthy alternative to traditional flours, rich in protein, fiber and vitamins and minerals. It is gluten-free, making it ideal for people with celiac disease or gluten intolerance.
Product Description
Amaranth flour is a product made from milling the seeds of amaranth, a plant also known as amaranth. Amaranth is one of the oldest cultivated plants, valued as far back as the ancient Aztecs for its nutritional properties. Amaranth flour is rich in protein, fiber, vitamins (especially B vitamins) and minerals such as iron, magnesium and calcium. Due to its high protein content, it is an excellent choice for vegetarians and vegans who are looking for an alternative to animal products. It is also gluten-free, making it an ideal option for those suffering from celiac disease or gluten intolerance. The flour has a delicate, slightly nutty flavor that can enrich a variety of dishes.
Directions for use
It can be used as a substitute for some of the traditional wheat flour in baked goods such as breads, cakes and cookies, which gives them a slightly nutty flavor. It also works well as a thickener for soups, sauces and stews, while increasing their nutritional value. However, it is worth remembering that amaranth flour does not contain gluten, so in some recipes it may need to be combined with other gluten-free flours or gluten substitutes to achieve the desired texture in baked goods.
Nutritional value per 100 g of product
| Energy value (kj / kcal) | 1612 kJ / 398 kcal |
| Fat | 7,4 g |
| including saturated fatty acids | 2,1 g |
| Carbohydrates | 60,1 g |
| including sugars | 2,8 g |
| Fiber | 11,4 g |
| Protein | 17 g |
| Salt | 0,01 g |
Allergens
Products containing gluten, sesame, soy, almonds and various nuts are also packed in the plant. Although every effort is made, the occurrence of these raw materials in the product cannot be 100% excluded.
Storage conditions
Keep the tightly closed package in a dry and cool place.