Wholemeal millet flour, brown, natural

MILLET FLOUR Like oats, millet (Pennisetum glaucum) belongs to the grape millet family; it is native to eastern India and is one of the oldest cultivated plants. It played, until the last century, an important role in the diet but was gradually neglected. Among the cereals, it is the one that contains the most minerals while being gluten-free. Red, wild variety millet is almost unknown to the general public; its nutritional values ​​and natural health benefits have ensured considerable success throughout the world. It has become a safe bet on the shelves of organic products. Consumed whole, it is ground with the pod of its seed. Unlike common millet, the bark of red millet is perfectly digestible, and contains many nutrients that would be lost if the red millet had to be peeled. The minerals, trace elements and biocatalysts it contains exist in a form that is particularly assimilable by the body and by the cells. Recommended for vegetarians, due to its mineral content, it is also recommended for pregnant and breastfeeding women, athletes, children in the growth period. Its regular consumption is also recommended during the healing period of fractures. Finally, millet flour is highly digestible and does not cause allergies because it is gluten-free. NUTRITIONAL VALUES: Nutritional values For 100g NRV* Energy value 1595kj/377Kcal 18% Fat 3.9g 5% of which saturated 0.4g 2% Carbohydrates 72.5g 30% of which sugars 1.4g 1.6% Protein 12.2g 24.4% dietary fiber 16.1g Salt 4mg 32.1% Iron 4.5mg 40% Magnesium 140mg 37.3% TECHNICAL DATA Scientific name: Pennisetum glaucum Form: Fine powder Color: Brown Flavor: slightly sweet 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 Discover all the nutritional information on millet on this link https://calories24.com/fr/int/calories-dans/farine-de-millet.