Gluten-free Quinoa Flour
DESCRIPTION
Stone-ground flour keeps the nutrients of the grain intact, but also gives the flavor and aroma more intensity and depth.
The secret is all in the speed, or rather the lack thereof. In fact, a stone mill has a much slower milling speed than a cylinder mill, which keeps the temperature of the flour constant throughout the process. This prevents the flour from overheating and losing its nutritional properties and fragrance.
It is made from sprouted quinoa. Sprouting is when the seed begins its process of growth to become a plant. Ambrosiae sprouts seeds and grains, then dries them at low temperatures in order to interrupt the sprouting process and maintain ALL THE NUTRITIONAL VALUES they possess.
This flour can be used alone or mixed with other types of flours in the preparation of cakes, bread, or pizza.
QUINOA FLOUR BENEFITS
- Source of Protein
- Source of Iron
- High Magnesium content
FLOUR CONTENT
- SPROUTED QUINOA FLOUR*
*Organic
The product may contain trace of hazelnuts, almonds, Brazil nuts, pistachius, cashews and occasional shell fragment.
AMBROSIAE QUINOA FLOUR NUTRITIONA VALUES
% VNR (*) = Nutritive Reference Values
| NUTRITIONAL VALUES | per 100g |
| Energy kj | 1544 |
| Energy kcal | 365 |
| Fat g | 5,1 |
| - of which saturated fatty acids g | 0,6 |
| Carbohydrates g | 63,1 |
| - of which sugar g | 1,1 |
| Fibre g | 5,3 |
| Protein g | 14,1 |
| Salt g | 0,012 |
| Iron / VNR (*) mg | 3,9 / 27,85 %* |
| Magnesium / VNR (*) mg | 173 / 46,13%* |
