5 Kg of chick-pea Flour

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"

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