AED 383

Description

flour;Rye flour.

The rye is a aceous native to Asia Minor, belonging to the Family of Poaceae (Grasses). This type of corn is characterized by a high intake of s (folic or folacin), mineral salts (sodium, potassium, calcium and iodine, and contains good as of iron) and fibre. In particular, the high-fiber content plays an important, as it improves intestinal , regulates lappetito, creating a sense of satiety and modulating blood sugar. The rye is also known for its high levels of blood thinners, as recommended for preventing ageing of the arteries, lipertensione, and many of the related disorders cardiocircolari. Not lacking in rye flour proteins, which are characterized to have a greater biological value than those of wheat (there are more essential amino s like lysine and threonine). Rye flour has a low glycemic index, so it is particularly indicated in the diet of ics. Contains, even if little, gluten unsuitable for coeliac The ent content average 100g of product: The ENERGY VALUE of 1312 k joule - 309 Kcal PROTEIN 6.90 g CARBOHYDRATES 67.90 gr of which sugars 6.90 gr S 1.10 g of which saturates 0.20 g DIETARY FIBER 8.60 gr SODIUM 1 mg SALT 2.50 mg -CONTAINS GLUTEN -MAY CONTAIN SOY

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5 Kg Wholemeal Rye Flour "Molino Zappala'"

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