Flour is a product that is obtained by grinding various grains of cereals (wheat, rye) or legumes (peas, soybeans). It occupies an important place in the nutrition of people. Flour is widely used for confectionery, pasta and other areas of the food industry. What is the nutritional value of food flour?
Types of Wheat Flour
It is made from the oldest cereal known in the world. It is impossible to imagine the cuisine of the peoples of the planet without wheat flour. There are various varieties of wheat. The most famous include: soft, hard and dwarf. Varieties of wheat flour:
- top grade;
- 1st grade;
- 2nd grade.
In the highest grade, fiber and shell particles of each grain are completely absent. It turns out soft and airy, but, in the opinion of nutritionists, completely useless. Products from flour inhibit digestion and do not stimulate intestinal motility. They give the body a lot of calories, but provide a minimum amount of vitamins. Products that are made from premium flour do not bring any benefits to the body.
What is the nutritional value of premium wheat flour ? 100 g contains 334 kcal. The product contains proteins (10.3 g), fats (1.10 g) and carbohydrates (68.9 g).
The first grade of flour differs only in grain size. It has a yellow color. Baking from it is stale more slowly than from the highest grade, it is elastic and has a wonderful aroma. It is often mixed with second grade to produce products that contain a rich vitamin composition.
Specialists recommend the use of flour of the first grade to people who have impaired intestinal motility. It is good to cook inedible products (pies, rolls, pancakes, etc.) from it.
What is the nutritional value of food flour? 100 g of product contain: proteins (11.1 g), fats (1.5 g) and carbohydrates (67.8 g). Calorie content is 329 kcal.
The second grade of flour has special advantages, and it is used for baking bread and confectionery products. Its color is light gray, and sometimes brown. It will not work to bake a sponge cake from such flour, and pancakes, waffles, dumplings are simply excellent. Although the products can not boast of whiteness and splendor, but in their composition in large quantities contain proteins, vitamins and minerals.
For a long time, such products are not stale, have a special aroma and great taste. Supporters of good nutrition and people who monitor their weight refused to bake premium in favor of second-grade flour products.
What is the chemical composition and nutritional value of flour? The product contains: proteins (11.7 g), carbohydrates (63.7 g) and fats (1.81 g). The calorie content of flour of the 2nd grade is 324 kcal.
Types of flour differ in the degree of processing of the grain itself. Exist:
- Krupchatka is no different from varietal, in which all shells are also removed. Particle sizes up to 0.5 mm.
- Wallpaper flour is made from unrefined wheat grains with bran. It contains many vitamins, minerals and fiber. The coarsest parts are removed during processing.
- Whole grain flour is made from unprocessed wheat grains. It has great health benefits, but is useless for the manufacture of flour products.
- Peeled flour is made from the outer shells of wheat.
It contains few carbohydrates, and in large quantities are part of vitamins and fiber.
A feature of the production of wheat flour is its various characteristics, which determine the dietary and gastronomic properties of the product.
Wheat Flour Properties
The product is rich in carbohydrates, as well as fats and proteins.
What is the nutritional value and chemical composition of flour? It is rich in dietary fiber, and is, compared with other types of product, starchy.
The composition of wheat flour includes:
- Magnesium, potassium. They support the myocardium, the work of the heart and blood vessels.
- Phosphorus. The element improves the condition of the brain.
- Calcium and sulfur contribute to the production of estrogen, prevent the development of osteoporosis and diseases of the ligaments.
- Copper. Allows the body to withstand severe psychological stress.
- Zinc. Provides restoration of the skin.
- Molybdenum. Participates in the regeneration of liver and kidney tissue.
Together with vitamins, minerals activate tissue respiration and protein metabolism, soothe nerves, and prevent the development of gallstone disease.
What is the energy value of food flour? Rough varieties contain fiber, therefore, contribute to the establishment of intestinal motility and prevent the occurrence of rotting in the digestive tract.
Due to the chemical composition and nutritional value of wheat flour, this ingredient is widely used in baking. Its benefits in high energy value are palpable. Nutritionists do not recommend including flour in people who are prone to obesity. Its carbohydrates are capable of releasing an incredible amount of energy, which can only be spent in sports. In the absence of activity, excess calories are postponed. Metabolic processes worsen, the amount of sugar in the blood rises. As a result, prerequisites for the development of diabetes and hypertension arise.
What is the nutritional value of premium flour? It is quite high in calories. The main characteristics of flour include gluten redundancy, which causes allergic reactions in the body.
The benefits and harms of wheat flour
An important indicator characterizing the grade of flour is the content of gluten in it. This criterion is determined by the amount of proteins of plant origin, which contribute to the adhesion of particles during kneading. For the human body, a large amount of gluten harms the digestive system.
What is the nutritional value of premium flour? It has a different calorie content depending on the variety. For obese people and patients with diabetes, many flour products are contraindicated.
Bread from peeled or whole grain flour has positive properties and can be included in the diet. He is a source of strength. Bread can provide a person with all the necessary energy resources. Therefore, the use of wheat flour is necessary as one of the ways to get the necessary calories for life, and it also makes it possible to prepare excellent pastries.
Rye flour
What is the nutritional value of rye flour? The product is a source of nutrients and vitamins, it was the basis of nutrition in Russia. Proteins and carbohydrates help provide the body with energy.
Nutrition value of flour per 100 g: proteins (8.9 g), carbohydrates (61.8) g and fats (1.7 g). It also contains minerals and vitamins:
- calcium takes part in the activity of the nervous system and helps to build the skeleton;
- potassium helps transmit nerve impulses;
- iron and magnesium have a positive effect on the heart and blood vessels;
- phosphorus ensures the normal formation of bones and cartilage;
- Vitamin B1 supports the nervous system and metabolism in the body;
- Vitamin B2 improves the functioning of the thyroid gland and has a positive effect on reproductive function.
In places where there is no sun and heat, rye bread is necessary for the normal functioning of the body. It is needed for people who suffer from anemia or metabolic disorders. Despite the positive qualities, rye bread is not recommended for people with stomach ulcers and high acidity.
What is the nutritional value of rye flour? Its calorie content in 100 g is 298 kcal.
Varieties of rye flour include peklevanny, seeded, wallpaper and peeled rye flour. They have differences in the degree of grinding and the content of bran particles.
Peklevannaya flour belongs to the finest grinding. It is used for the production of gingerbread, pies, etc. Products from seeded flour have a low calorie level. It contains a minimal amount of dietary fiber. The nutritional value of peeled rye flour: proteins (8.9 g), fats (1.7 g) and carbohydrates (60.2 g). It is used for baking bread. Pean flour must be mixed with wheat. Such bread is especially fragrant and healthy.
Wallpaper flour has the coarsest grinding. It has an increased percentage of bran particles. When wheat flour is added, wallpaper is used to produce some types of bread. By the amount of fiber, it overtakes some types of product. Wallpaper flour has 3 times more nutrients than wheat flour. It is included in food for constipation, high cholesterol and atherosclerosis.
Oat flour
Known as a dietary product from antiquity. Made from ripe oat. Flour contains many nutrients. The composition contains essential amino acids (tyrosine, choline), a lot of calcium and mineral salts, as well as a rare element - silicon.
Oatmeal is rich in the following trace elements and vitamins: iron, magnesium, manganese, zinc, vitamins PP, E and A, B vitamins (thiamine, riboflavin, pyridoxine, folic acid).
There are such varieties of oatmeal:
- Oatmeal. After special treatment, the sprouted oat grains are crushed.
- Finely ground oatmeal.
The positive properties of flour include the following:
- Regulation of fat metabolism.
- Contains protein involved in the regeneration of many types of tissue.
- Easily absorbed and normalizes the digestive system.
- Promotes stable liver function.
- Improves the activity of the nervous system.
- It produces serotonin, which affects a person’s mood.
What is the nutritional value of oatmeal ? It is attributed to high-calorie foods that can lead to overweight. The nutritional value of 100 g of oatmeal is: proteins (13 g), fats (6.8 g) and carbohydrates (64.9 g). Its calorie content is 369 kcal. Oatmeal is used for baking. The most famous product from it is oatmeal cookies.
Corn flour
The product has long been consumed by Native American peoples. Flour is made from sweet corn kernels. Its composition is gluten free and can be consumed by people who cannot tolerate gluten.
Corn flour happens:
- coarse grinding used in dietetics;
- medium grinding, from which bread is baked;
- finely ground - used for tender dough and puddings.
Corn Product Colors:
- Blue flour has a sweet taste and a bluish or purple hue.
- Red flour has a special taste. It is used in Spain for the preparation of polenta.
- Yellow flour is most prevalent in the world.
- White flour is made from a variety of corn, which grows in Africa and the southern United States.
What is the nutritional value of cornmeal? The composition of the product includes a large amount of carbohydrates (up to 76% of its composition). Fiber allows you to feel the increased saturation of products from cornmeal. It is poor in amino acids and tryptophan. It consists of a large number of micro and macro elements. There are a lot of vitamins in flour: riboflavin, thiamine, niacin, etc.
The positive properties of cornmeal include the following:
- normalizes the work of the stomach and intestines;
- has good choleretic properties;
- contributes to the prevention of hypertension;
- used as a component of anti-aging face masks.
People who suffer from increased blood coagulation are not allowed to eat corn flour in order not to aggravate the problem.
Rice flour
In most cases, cereal is used for food and flour. The nutritional value of rice flour is: proteins (6 g), fats (1.42 g) and carbohydrates (80 g).
Produce it from grains by grinding. There are such types of rice flour: white rice flour and whole grain.
The first variety of the product has a white color and a light consistency. It contains a lot of starch and no gluten.
Whole grain flour is made from grains, peeled from the outer shell. It has a dark color and nutty flavor.
It does not include gluten, so it is used for the production of baby food and is used in the diet menu. Rice flour is rich in the following components:
- vitamins B, E and PP;
- minerals (potassium, calcium, phosphorus, iron, zinc, selenium);
- fatty acids;
- fiber.
The benefits of rice flour are as follows:
- Improves the functioning of the heart muscle.
- Restores strength and energizes.
- Normalizes the work of the digestive tract.
- Refers to natural antidepressants.
- Protects from stressful situations and the harmful effects of the environment.
- Lowers blood glucose.
- Accelerates the metabolic processes in the body.
Rice flour should not be consumed by people who suffer from constipation. A lot of nutritional value is caused by weight gain, therefore, people with extra pounds are not recommended to eat it.
Flax flour
Cereals have long been used by our ancestors. Flaxseed flour is obtained by grinding the seeds with their further degreasing. It is not as widespread as wheat and rye, but is used in a healthy diet.
The nutritional value of flaxseed flour is: proteins (36 g), fats (10 g) and carbohydrates (9 g). Its calorie content is 270 kcal.
The composition of flax flour includes:
- vitamin B1, B6, B2 and folic acid;
- minerals (potassium, zinc, magnesium);
- omega-3 and omega-6 fatty acids;
- vegetable proteins.
Substances help cleanse the body of harmful substances and toxins.
Flaxseed flour is used as a prophylactic:
- With diseases of the heart and blood vessels.
- With pathology of the respiratory system (cough, shortness of breath).
- With a disease of the genitourinary system.
Doctors believe that flour dishes should be included in the diet for the health of the female body. Flax flour has a positive effect on the fetus during pregnancy. Excellent effect on the condition of hair and skin.
Soya flour
The product is particularly popular among followers of vegetarian food. Soy flour is obtained by grinding soybean seeds, oilcake and sprat. It is produced on an industrial scale.
The nutritional value of soy flour is: proteins (48.9 g), fats (1 g) and carbohydrates (21.7 g).
The following varieties exist:
- non-fat, which is obtained from soybeans;
- semi-defatted, produced from beans, oilcake and sprat;
- skim is obtained from cake or sprat.
The composition of soy flour includes:
- Vitamins B, E, PP, beta-carotene, provitamin A.
- Minerals (calcium, phosphorus, magnesium, potassium, iron).
- Alimentary fiber.
The positive properties of soy flour include:
- purification of blood from harmful cholesterol;
- establishing fat metabolism and reducing excess weight;
- purification from toxins and harmful substances.
Soy flour is consumed by people who are allergic to animal protein. It is able to completely replace protein for vegetarians, because they completely abandon the use of meat, fish and dairy products.
Despite its positive properties, soy flour can cause the following harm:
- Negatively affects the human endocrine system.
- Causes rapid aging of the body.
- Violates cerebral circulation.
- Increases the likelihood of miscarriage in both early and late pregnancy.
- Leads to male and female infertility.
When deciding on the use of soy flour, one should take into account its positive and negative properties.
How to store flour
The product is necessary for the preparation of various dishes. Flour has some secrets for keeping it at home.
The product is well stored in dry rooms at a temperature of 5 to 20 degrees. Thus, flour can retain its properties for 12-18 months.
It is forbidden to store the product with spices and spices, as well as coffee and tea. Flour has the ability to easily absorb extraneous odors, it becomes unsuitable for further cooking.
When purchasing a product in a paper bag for further storage, it must be placed in another container. It is convenient to spread the flour in glass or metal containers with lids. Some housewives store her in canvas bags.
If the flour was bought a few months ago, to avoid souring or the appearance of mold, it must be dried by sprinkling a thin layer on a sheet of paper.
It is important to protect the product from the appearance of various insects in it, such as bugs, flour worms and others. They can eat half the flour, and spoil the rest with waste products. In this case, the product must be sieved and folded into canvas bags.
Sometimes garlic is used to prevent the appearance of insects in flour. The volatile products contained in it scare them away without harming the product.
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