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Flax flour is obtained by finely grinding seeds that have been partially stripped of oil. This extends their shelf life (oil is the component of flax seeds that causes their degradation after grinding) and at the same time increases the assimilation of valuable substances that are otherwise built into the seed. The flour has a neutral taste and a high swelling ability. Due to this, it is necessary to consume it with a sufficient amount of liquid and not to overdo it with its quantity. The recommended dose is approximately 1 tablespoon of flour per day. Flax flour swells strongly after soaking in liquid, and is therefore excellent for thickening drinks and dishes. We use it to thicken cocktails, soups, sauces and vegetable dishes. It is also suitable for protein drinks, muesli, yoghurts, baked and unbaked desserts, pancakes, meatballs, porridge and many other dishes.
This finely ground flour made from partially deoiled flax seeds is very interesting both nutritionally and in terms of its use. It is very rich in plant proteins, which will be appreciated especially by vegans, vegetarians and athletes: 100 g of flour contains 40 g of protein. Flax flour contains only 3.9 g of carbohydrates (of which 3.8 g are simple sugars), and is therefore suitable as a thickener for low-carb diets. Also interesting is the very high content of fibre (34 g of fibre in 100 g), B vitamins and magnesium. The folic acid present is very important for women planning to get pregnant - the body must have enough of it, especially in the first weeks after conception.
WEIGHT: 250 g WARNING RO ALLERGICITY: May contain traces of gluten. NUTRITION DATA PER 100 G:
DDD - daily recommended dose or reference intake value NAME AND STORAGE: Finely ground flax flour. Store in a cool and dry place. DE-ÖKO-006 Agricultural production outside the EU
Detailed information
Flax flour is obtained by finely grinding seeds that have been partially de-oiled. This extends their shelf life (oil is the component of flax seeds that causes their degradation after grinding) and at the same time increases the assimilation of valuable substances that are otherwise built into the seed. The flour has a neutral taste and a high ability to swell. This is why it is necessary to consume it with sufficient amounts of liquid and not to overdo it with its quantity. The recommended dose is approximately 1 tablespoon of flour per day. Flax flour swells strongly after soaking in liquid, and is therefore excellent for thickening drinks and dishes. We use it to thicken cocktails, soups, sauces and vegetable dishes. It is also suitable for protein drinks, muesli, yoghurts, baked and unbaked desserts, pancakes, meatballs, porridge and many other dishes.
This finely ground flour made from partially deoiled flax seeds is very interesting both nutritionally and in terms of its use. It is very rich in plant proteins, which will be appreciated especially by vegans, vegetarians and athletes: 100 g of flour contains 40 g of protein. Flax flour contains only 3.9 g of carbohydrates (of which 3.8 g are simple sugars), and is therefore suitable as a thickener for low-carb diets. Also interesting is the very high content of fibre (34 g of fibre in 100 g), B vitamins and magnesium. The folic acid present is very important for women planning to get pregnant - the body must have enough of it, especially in the first weeks after conception.WEIGHT: 250 g COUNTRY OF ORIGIN: Germany WARNING RO ALLERGY: May contain traces of gluten. NUTRITION DATA PER 100 G:
NAME AND STORAGE: Finely ground flax flour. Store in a cool and dry place. DE-ÖKO-006 Agricultural production EU/non-EU
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