5 Kg of chick-pea Flour
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Widely used in Tuscany and Liguria, it is a flour obtained by grinding stone of chickpeas, ITALIANS, contrary to the more usual where they are used those turks and mexicans.
The chickpeas are probably the legumes consumed first by the men; they come from the plant Cicer Arietinum, deriving from the Latin word “aries” (aries) that remembers its shape.
The chickpea flour is rich in vitamins of the group B and mineral salts: calcium, phosphorus, iron and zinc.
May Contain Traces Of Gluten
May Contain Soy
How to use:
Ideal for the preparation of the porridge, the "Panissa" and "Panelle in palermo"
|Average Nutritional values for 100g of Product:|
|Energy Value (Kcal):||334|
NUTRITIONAL INFORMATION Average x 100g of product
ENERGY VALUE Kcal Kj/335
PROTEIN 21.8 g
FAT 4.9 g
Of which Saturates 0.6 g
FIBRE 13,80 g
CARBOHYDRATES 54.3 g
Of which Sugars 3.7 g
Salt 0.015 g
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