ORGANIC PREPARATION FOR ANCIENT WHEAT BREAD T150 AND NATURAL YARN

Reference: P PAINBALEV EQ

This ancient wheat flour is made as before and ground on a stone wheel. It is more nutritious than wheat flour because it is less refined. It contains a large part of the sound.

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However, ancient wheats have one major advantage: their digestibility. First reason for this, gluten. In addition, because they are not modified, they are of great interest for the preservation of biodiversity. They also make it possible to rediscover forgotten species and have better nutritional quality.

Reference P PAINBALEV EQ

In stock 100 Items

Data sheet

Date of Minimum Durability: Refer to the date indicated on the label
Preserving: Keep away from light and dry.
Valeurs nutritionnelles: Les valeurs nutritionnelles fournies sont calculées sur le produit sec

Specific References

Informations nutritionnelles / 100 g

T150 old wheat flour *, semi-complete rye flour *

* Products from organic farming

Energy	1430 Kj/338 Kcal
Fat	1.52 g
(Saturated fatty acids)	0.22 g
(Monounsaturated fatty acids)	0.17 g
(Polyunsaturated fatty acids)	0.0016 g
(Alpha-linolenic fatty acid)	0.04 g
(Oleic fatty acid)	0.17 g
(Linoleic fatty acid)	0.61 g
Carbohydrates	62.5 g
(With sugar)	1.77 g
Protein	11.4 g
Fibers	12.5 g
Sodium	0.0137 mg
Salt	0.035 g
calcium (Ca)	31.9 mg
Magnesium (Mg)	85.1 mg
Iron	2.7 mg
phosphorus	323 mg
Potassium (K)	407 mg
zinc (Zn)	2.5 mg
Copper	0.35 mg
Manganese (Mn)	2.7 mg
Thiamine (vitamin B1)	0.34 mg
Riboflavin (vitamin B2)	0.11 mg
Niacin (vitamin B3)	3.48 mg
Pantothenic acid (vitamin B5)	1.2 mg
Pyridoxine (vitamin B6)	0.26 mg
Folic acid (vitamin B9)	52.4 µg
Vitamin C	<0.5 mg
Vitamin E (tocophérol)	1.4 mg