Whole sorghum flour, gluten free

SORGHUM FLOUR Gluten-free

sorghum flour comes from sorghum grains native to Africa ( ). Excellent source of protein, dietary fiber, you can incorporate it into your flour mixes for pastry as well as for baking. Its taste will pleasantly enhance your gluten-free breads. Of all the gluten-free flours, it is the one whose taste is closest to that of wheat flour. Source of ten essential nutrients Fine grind Source of fiber From the Gramineae family, sorghum is also nicknamed “big millet” or “Indian millet”. This plant of hot and dry climates would probably have originated in Ethiopia and would then have spread all over the world. Today, the United States produces the most sorghum in the world. Sorghum contains a good source of protein, vitamins, iron, calcium, phosphorus and amino acids. Like millet, this cereal can have a preventive role in intestinal problems and would help prevent the formation of gallstones as well as ulcers and colitis. It may also help tone the stomach and reduce diarrhea. It would even prevent the rise in blood sugar.

NUTRITIONAL VALUES

Nutritional values For 100g NRV* Energy value 1684kj/357Kcal 17% Fat 2.56g 2.3% of which saturated 0.4g 2% Carbohydrates 72.5g 30% of which sugars 1.3g 1.6% Protein 9.53g 24.4% dietary fiber 6.6g Salt 4mg 32.1% Iron 4.5mg 40% Magnesium 140mg 37.3% https://calories24.com/fr/int/calories-in/sorghum-flour

TECHNICAL DATA

Scientific name: Sorghum bicolor Form: Fine powder Colour: white with edge Leaving used: Seeds. Agriculture: family farming in southern Benin Production method: handmade. Shelled, dried in the sun and rendered into powder in a mortar. Conservation: 24 months in closed condition in its original packaging