Sprauted oat 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
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.
OAT FLOUR BENEFITS
- Source of Iron
- High Phosphorous content
- Source of Potassium
OAT FLOUR INCREDIENTS
- GLUTEN-FREE SPROUTED OAT*
*Organic
The product may contain traces of hazelnuts, almonds, Brazil nuts, pistachios, cashews, peanuts and occasional shell fragments.
AMBROSIAE OAT FLOUR NUTRITIONAL VALUES
% VNR (*) = Nutritive Reference Values
| NUTRITIONAL VALUES | per 100g |
| Energy kj | 1633 |
| Energy kcal | 387 |
| Fat g | 6,2 |
| - of which saturated fatty acids g | 1,3 |
| Carbohydrates g | 67,5 |
| - of which sugar g | 0,9 |
| Fibre g | 4,2 |
| Protein g | 13,1 |
| Salt g | 0,038 |
| Iron mg | 3,1/22,14%* |
| Potassium mg | 322/16,1%* |
| Phosphorous mg | 410/58,57%* |
