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5 Kg Oat Flour
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The oat flour is used for the formulation of baked goods , but often must be mixed to the powder of wheat for a proper rise. The oat flour lends itself better to machining dry as, for example, the biscuits.
From a nutritional point of view, the oats lowers the bad cholesterol (LDL), increases the basal metabolism, the sense of satiety (thanks to the soluble fiber) and slows down also the entry into the club of the glucose: determining a lower glycemic index of the whole meal.
Oatmeal is particularly rich in tryptophan (185g per 100g of finished product), an essential amino acid precursor of serotonin(a neurotransmitter that has an important role in the regulation of mood and sleep).
Stands out in particular for a high content of proteins, fats, soluble fibre (from 12 to 14%) and carbohydrates with a low glycemic index; it also contains lysine, phosphorus, potassium and vitamins (B1, B2, PP, D, and Carotene).
Strengths of Oat Flour:
- RICH IN PHOSPHORUS AND VITAMINS OF GROUP B
- GOOD PROTEIN CONTENT
- IT IS ENERGIZING
- LOWERS CHOLESTEROL
- IDEAL FOR DIABETICS
- STIMULATES THE IMMUNE SYSTEM THANKS TO THE BETA-GLUCANS CONTENT
- HAS PROPERTIES EXPECTORANT AND MUCOLITICHE
- STIMULATES THE ORGANS OF THE THYROID
NUTRITIONAL VALUES (for 100g of product) AVERAGE VALUES – REF. DATABASE INRAN
Nutritional value (about 100 gr. of product) Average value - REF. Inran database
ENERGY / energy value 1688 Kjoule – 402 Kcal
FAT / fats 7,20 gr.
OF WHICH SATURATED fatty ACIDS / of which saturated fatty acids 1,40 gr
CARBOHYDRATES / carbs from 67,90 gr.
OF WHICH SUGARS / of which sugars 0,60 gr
FIBERS / fibers 5,00 gr
PROTEIN / protein 13,80 gr.
SODIUM / sodium < 0,1 g
SALT / salt < 0,25 gr
May Contain Soy
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