Amaranth Flour is product extremely high in nutritional value, higher in protein
than most commonly used grains, with the exception of Quinoa.
The food value of Amaranth (also called pigweed) was recognized by people from Mexico to Peru to Nepal long before any, nutritional analyses had been
conducted. Because it is easy to digest, Amaranth is traditionally given to those who are recovering from an
illness or a fasting period. Amaranth seeds are tan or light brown in color and are about the size of poppy
seeds. Not a true cereal grain, Amaranth is sometimes called a 'pseudo-grain' and has been referred to as a herb or even a vegetable. There are about 60 Amaranthus
species. Although wheat is high in nutrition, Amaranth has a much higher percentage of nutrients per measure.
It has a near perfect balance of amino acids, is very high in fiber
, iron
, manganese, phosphorus, magnesium and has a high content of calcium
, pantothenic acid, potassium, protein
, vitamin B-6 and zinc
. Unlike most grains, Amaranth is high in vitamin C and also contains vitamin A.
Arrowroot Flour is milled from the dried starch of the aru root. The popular name is a corruption of the
Aru-root of the Aruac Indians of South America, or is derived from the fact that the plant is said to be an
antidote to arrow-poison. The plant is an herbaceous perennial grown in the West Indies, Bengal, The
Philippines, Natal and West Africa. It has a creeping rhizome with upward-curving, fleshy, cylindrical
tubers covered with large, thin scales. The starch is extracted from rhizomes not more than a year old.
They are washed, pulped in wooded mortars, stirred in clean water, the fibers wrung out by hand, and the
milky liquor sieved, allowed to settle, and then drained. Clean water is again added, mixed, and drained,
after which the starch is dried on sheets in the sun. Arrowroot flour is a good source of protein
, carbohydrates
, dietary fiber
, folate, calcium
, iron
, manganese, magnesium, phosphorus and potassium, and also contains trace amounts of zinc
, copper
, thiamin, pantothenic acid and vitamin B-6. Best used in combination with other flours
, it is gluten-free and easy to digest.
Barley Flour is milled from the barley plant. Barley's nutrition is much like wheat's. There are a few minor differences, however. Barley contains twice as many fatty acids
as wheat which accounts for its 10% higher calorie count. Barley contains about 40% more fiber
than wheat. Barley contains vitamin E; wheat contains none. And barley contains 68% more thiamin, 250% more riboflavin and 38% more lysine
than wheat, giving barley a more balanced protein
. Barley is low in saturated fat
and very high in fiber
, manganese, magnesium, selenium and thiamin, high in iron
, niacin, phosphorus, potassium, protein
, riboflavin, vitamin B-6 and zinc
.
Brown Rice Flour
is milled from brown rice. Brown rice, which has only the outer hull removed, retains - along with its bran layer - an impressive variety of vitamins and minerals, such as dietary fiber
, niacin, thiamin, biotin, pyridoxine, pantothenic acid, folic acid, vitamin B-6, magnesium, manganese, potassium, phosphorus, selenium, iron
, zinc
and even some vitamin E. Brown rice is gluten-free, and contains only a small amount of protein
, but that is of good quality because of its relatively high level of the amino acid
lysine
.
Compare the nutritional value of brown rice flour to white rice flour.
Buckwheat Flour
is milled whole-grain buckwheat, which actually is not a wheat. Buckwheat is low in saturated fat
,
sodium and cholesterol, and high in iron
, pantothenic acid, potassium, protein
, riboflavin, selenium, vitamin B-6 and zinc
, and very high in fiber
, manganese, magnesium, niacin and phosphorus, and has an amino acid
composition nutritionally superior to all cereals, including oats. It is gluten-free.
Rye Flour
is milled from a hardy cereal grass. It contains less gluten (protein
) than all-purpose or whole-wheat flour and is lower in calories than wheat flour. It is also a source of manganese, selenium, potassium, phosphorus, magnesium, pantothenic acid, riboflavin, thiamin, niacin, vitamin B-6,
vitamin E, iron
, zinc
, fiber
and calcium
.
Kamut® Flour is a brand of flour milled from the entire kernel of organically grown kamut grain. Kamut
is an non-hybrid wheat. It has a rich, buttery flavor, with normally up to 40% more protein
, a higher profile of
amino acids,
lipids, vitamins and minerals, than wheat. It contains all the germ with its precious oil, all the fiber
from the outer bran layer of the kernel and all the protein
from the inner endosperm. Kamut is a good source of calcium
, pantothenic acid, magnesium, phosphorus, potassium and zinc
. It is easily digestible, and a great substitute for those with wheat-sensitivities.
Matpe Bean Flour is milled from urad dhal
, a
pulse, grown in southern Asia. Easily digestible, the protein
in urad (also called blackgram) is comparable to protein
from animal sources, and therefore this protein
is considered to be a good substitute for meat. It is also a good source of calcium
, phosphorus, iron
, zinc
, thiamin, riboflavin, niacin,
sodium and potassium.
Tapioca Flour
is milled from the dried starch of the cassava root, or tuber, a woody perennial shrub
native to Brazil and Paraguay, and now widely grown in the tropics and subtropics. The tapioca starch is found in the cells of
the tubers, which is recovered by wet-grinding the washed roots and continuous re-washing, resulting in a pure carbohydrate
. The starch grains, once released from the strained pulp, are dried to a paste then milled into flour. The unmodified starch is called native tapioca starch or native
tapioca flour, a fine white powder. Best used in combination with other flours, it is gluten-free and easy to digest.
Green Pea Flour is milled green peas. It is high in protein
containing complex carbohydrates
and a good source of vitamins A, B and C, thiamin, niacin, riboflavin, iron
and folate. It is also an excellent source of phosphorus, potassium, magnesium and calcium
, and the important
antioxidants zinc
and selenium.
Sorghum Flour is from sweet sorghum. Sweet sorghum is a grass of Old World origin. It is a native of
Africa, a drought-resistant, heat-tolerant member of the grass family. Sorghum is high in insoluble fiber
, with relatively small amounts of soluble fiber
. The protein
and starch in sorghum endosperm are more
slowly digested than other cereals. The slower rate of digestibility of sorghum products may be beneficial to diabetics. Sorghum also contains thiamin, niacin, riboflavin, calcium
, magnesium, phosphorus, potassium, copper
, zinc
and iron
.
Gluten-Free Flour
is a product specially designed for those sensitive to wheat and gluten. Contains a blend of gluten-free flours from potatoes, sorghum, tapioca, garbanzo and fava beans. A source of iron
and calcium
.
Millet Flour
is from the millet plant. It is gluten-free, highly nutritious, and like buckwheat and quinoa, is
not an acid forming food therefore is soothing and easy to digest. It is considered to be one of the least
allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold
or rainy seasons and climates. Millet has a mildly sweet, nutlike flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein
, contains high amounts of fiber
, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid
methionine
, lecithin
, and some vitamin E. It is high in iron
, magnesium, calcium
, iron
, phosphorus, and potassium.
Oat Flour
is milled from either the entire oat kernel or the endosperm only. It is a wholesome alternative
to wheat flours. Oat flour lacks gluten but, due to cross-contamination with other grains in the mill, it is not considered gluten-free. It is low in protein
, saturated fat
and cholesterol, and is a good source of thiamin, vitamin K, iron
, phosphorus, magnesium, manganese, selenium, copper
, and zinc
.
Potato Flour
is made by steaming potatoes. The potatoes are dried and then ground to a powder to make this flour. It is high in carbohydrates
. It is a good source of vitamin B-6, iron
, zinc
, niacin, potassium and manganese, magnesium, phosphorus, thiamin and also contains vitamin C and fiber
.
Quinoa Flour
(pronounced KEEN-wa) contains more high quality
protein than any other grain. It is
derived from the seed of a leafy plant that is a distantly relative to spinach. Unlike other grains, it is not missing the amino acid
lysine
, so the protein
is more complete. Quinoa is easy to digest and offers more iron
than other grains and contains high levels of potassium and riboflavin, as well as vitamin B-6, niacin, and thiamin. It is also a good source of magnesium, calcium
, vitamin E, zinc
, copper
, phosphorus, and manganese. Quinoa is low in sugar and starch and high in fiber
and
unsaturated fat.
Soy Flour
is derived from roasted soybeans that have been ground into a fine powder. Soy flour is a rich source of protein
, isoflavones, iron
, and calcium
. Soy flour contains almost three times the amount of protein
as wheat flour, and it is also a good source of riboflavin, niacin, thiamin, phosphorus, potassium, fiber
, vitamin B-6, calcium
, manganese, magnesium, selenium, pantothenic acid and zinc
.
Spelt Flour
is derived from one of the original naturally occurring grains. While spelt shares the same
genus as wheat it is a different species. The easily digestible spelt has a slightly higher protein content than wheat and can be tolerated by some people with wheat allergies. Spelt can be thought of as a great uncle of modern wheat native to southern Europe which has retained much of its original character. It retains a
sturdy husk or hull which remains with the kernel, as opposed to modern wheat varieties which have been
bred to lose their husks when harvested (free threshing). This hull protects the spelt grain from pollutants
and insects. So, unlike other grains, spelt is not normally treated with pesticides or other chemicals. Spelt
is stored and shipped with its protective hull intact; it is separated just before being milled into flour.
Leaving the husk on the grain not only protects the kernel, but enhances the retention of the nutrients in the
kernel and improves freshness. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates
which are an important factor in blood clotting and stimulating the body's immune system. It is also high in fiber
, has large amounts of B complex vitamins and total protein
content is from 10 to 25% greater than regular wheat. It also contains riboflavin, thiamin, niacin, iron
and potassium.
Unbleached White Flour is a highly refined flour with the bran and the germ removed, thus eliminating
the majority of nutrients in the flour. What remains after being refined is the inner portion of the wheat
kernel called the endosperm. Unbleached white flour is bleached by oxygen in the air during an aging
process, while bleached white flour is treated with chlorine to mature the flour and condition the gluten. Unbleached white flour is a good source of dietary fiber
and protein
, contains selenium, phosphorus, manganese and magnesium, and is vitamin enriched with niacin, iron
, thiamin, riboflavin and |
