Flour is a food product obtained by processing crops. It is made from buckwheat, corn, oats, wheat and other grains. It has a powdery structure and is widely used in cooking for the preparation of baked goods, batter, sauces and other goodies. Today’s publication will examine the beneficial properties and contraindications of different types of flour.
Rice
This powdery, tasteless and odorless product is produced by grinding cereals of the same name. As a rule, white polished rice is used as raw material , giving the flour a corresponding shade.
The unique properties of the product itself are due to its composition. Per 100 g of rice flour, 80.13 g of carbohydrates, 1.42 g of fat and 5.95 g of protein are consumed. However, its energy value is 366 kcal / 100 g. Useful rice flour is rich in thiamine, riboflavin, tocopherol, pyridoxine, choline, folic and pantothenic acid. It contains a lot of selenium, copper, iron, zinc, manganese, magnesium, potassium and phosphorus. All this makes it incredibly valuable to the human body. Its regular use helps to remove salts and reduce the need for sugar and fats. Rice flour is indicated for people with heart, kidney, and digestive problems. At the same time, it is better to abstain from it for those suffering from obesity, diabetes, constipation and gastric colic.
Rice flour is widely used in the food industry. Cakes, pancakes and other pastries are made from it. In Japan, it is used to produce white translucent noodles and so-called “tea” sweets.
Buckwheat
Flour produced by processing of the same name grain has a dark shade and a pleasant specific flavor. Its energy value is 341 kcal / 100 g. And 100 g of the product contains 71 g of carbohydrates, 1.7 g of fat and 10 g of protein.
The beneficial properties of buckwheat flour are due to high concentrations of valuable substances. It is rich in fiber, lecithin, lysine, rutin, silicon, magnesium, iron, calcium and potassium. Also, it contains a sufficient amount of vitamin B 2 , B 1 and E. All this makes it incredibly useful for the human body. Regular use of this product helps to reduce blood sugar and normalize blood pressure. It is indicated for people who have problems with the liver, digestion and nervous system.
Buckwheat flour is widely used in cooking. It makes fragrant pies, cakes, pancakes, pancakes, cookies and bread. It is also used in folk cosmetology and to combat extra pounds.
Rye
This useful flour has long been one of the main components of Russian cuisine. It is rich in phosphorus, magnesium, iron, potassium and calcium. All this makes it incredibly valuable for human health. The thiamine present in its composition contributes to the normalization of metabolism and serves as an excellent prevention of cardiovascular diseases. Vitamin B 2 has a beneficial effect on the thyroid gland, and folic acid prevents the development of anemia. Do not use rye flour products for those who suffer from peptic ulcer disease. Baking from it and with increased acidity of the stomach is contraindicated.
Rye flour is used to make bread, cakes, muffins, cookies and kvass. Since it is low in gluten, the dough sticks to it. Therefore, it is better to mix it with wheat flour. It is desirable to store the product in a hermetically sealed container, otherwise it will quickly absorb extraneous odors.
Oatmeal
Today, this flour, produced by grinding the same name culture, can be purchased in almost any store. It can be ordinary, whole-grain and from germinated raw materials. The latter is considered the most useful flour from oats.
It contains a large amount of fiber, amino acids, essential oils, calcium and phosphoric mineral salts. In addition, 100 g of oat flour contains 6.8 g of fat, 13 g of protein, 64.9 g of carbohydrates and 369 kcal. Therefore, it is indicated for diseases of the gastrointestinal tract, high cholesterol and severe slagging of the body. Regular use of this product helps to slow down the aging process, restore damaged tissues, stimulate mental activity and cleanse blood vessels. Products from such flour are recommended to be introduced into the diet of those who have problems with the kidneys and liver. Oatmeal baking is contraindicated for people who are allergic to gluten and poorly absorbed calcium.
It makes very tasty bread and cookies. From useful oat flour, not only fragrant pastries are made, but also various cosmetics that effectively cleanse the skin of the face and body.
Pea
This diet flour is often compared to some types of meat. It is rich in fiber, proteins, phosphorus, iron, magnesium, selenium, potassium, zinc, lysine, pyridoxine, threonine, calcium, pantothenic acid, vitamins A and E. Thanks to such an interesting composition, healthy pea flour is considered a very valuable food product. Products from it are suitable for baby and diet food. However, they must be excluded from the diet of those who suffer from gout, thrombophlebitis, nephritis, bloating, constipation and intestinal problems.
Pea flour is used as the basis for the preparation of pies and muffins. It is added to cutlets, pasta, tortillas and diet bread. And the Israelis prepare from it a very tasty national dish falafel.
Lentil
This flour is produced by grinding refined grains of the same bean culture. It does not accumulate any toxins in itself and contains a large amount of easily digestible protein. In addition, healthy lentil flour is rich in sodium, phosphorus, aluminum, nickel and cobalt. And in terms of the content of cobalt, silicon, titanium, tin and other micro and macro elements, it is far ahead of the more popular analogues. Plus, it serves as an excellent source of beta-carotene, vitamins PP, E, A and B.
Regular consumption of lentil meal inhibits the development of breast cancer. This is due to the high content of special substances called isoflavones. They are present in any product made from ground lentils and are not destroyed even after heat treatment. This flour is indicated for diseases of the cardiovascular system and organs of the gastrointestinal tract. It helps to reduce the concentration of cholesterol in the blood and strengthen the immune system. Lentil flour is used for the preparation of bakery products, lush pancakes, pancakes, cookies and biscuits.
Coconut
Such flour is a by-product of the processing of nuts of the same name. It has a white tint and a powder-like structure. In 100 g of this product, 19 g of protein, 10 g of carbohydrates and 11 g of fat. The energy value of the most useful coconut flour varies between 250-450 kcal and depends on the crop. It is considered a good source of nickel, iodine, ascorbic and lauric acids.
Regular consumption of products from this flour helps to improve digestion, normalize blood sugar and increase the sensitivity of cells to insulin. They are recommended to be introduced into the diet of people who have problems with the thyroid gland and metabolism. It is undesirable to include it in the menu of those who suffer from individual intolerance to coconuts and have a weak gastrointestinal tract.
This exotic flour makes delicious cakes, cheesecakes, cookies, casseroles and crepes. When working with it, you need to add more eggs to the dough, and the flour itself must be repeatedly sieved and weighed on a kitchen scale.
Corn
What is useful flour from maize was still known to our distant ancestors. It contains a lot of threonine, lysine, valine, arginine, calcium, iron, and phosphorus. 100 g of this product contains 7.2 g of protein, 1.5 g of fat, 72.1 g of carbohydrates and 4.4 g of dietary fiber. The energy value of such a quantity of ground maize grains is 331 kcal.
No one doubts that cornmeal is more beneficial than wheat flour. It helps to strengthen the circulatory system, lower cholesterol and normalize the acid-base balance. The substances contained in it help slow down aging and improve the condition of bones and teeth. Products from it are shown to people who have problems with the urethra and cardiovascular system.
This flour is used in cooking and in cosmetology. It makes fragrant pies, muffins, cookies, pancakes and bread. In Italy, polenta is prepared from it, in Moldova - mamalygu, and in Mexico - tortilla.
Linen
What is useful for flour from flax seeds is known to every person who has carefully studied this issue. It serves as an excellent source of polyunsaturated fatty acids, fiber, vegetable protein, zinc, magnesium, potassium and other valuable substances. Thanks to this composition, it has a beneficial effect on the whole organism. This product helps to get rid of extra pounds, lower cholesterol, improve skin condition and normalize the gastrointestinal tract. In addition, it is considered a good prevention of cancer and cardiovascular diseases.
Surely many of you have heard about the combination of flax flour and kefir. How useful such a mixture should be known to anyone who wants to rid the body of the accumulated toxins and toxins in it. Regular consumption of a cocktail consisting of a glass of kefir and a dessert spoon of flax flour perfectly cleanses the intestines.
Chickpea
This flour is made from Turkish peas, successfully cultivated for several millennia. It is a valuable source of vegetable protein, essential amino acids and phytosterols. It contains a sufficient amount of riboflavin, thiamine, retinol, pyridoxine and tocopherol. All this makes it incredibly useful for the human body.
The use of chickpea flour products helps to improve memory, lower cholesterol and strengthen immunity. They are recommended to be introduced into the diet of older people who are at risk of developing osteoporosis. Turkish pea flour should not be eaten by those who suffer from gout, food allergies, thrombophlebitis, diseases of the kidneys and organs of the gastrointestinal tract.
It is usually added to dough, gravy, cereals, soups and sauces. Kyrgyz people bake national bread from it, Tajiks make flat cakes, and Arabs make traditional hummus.
Soybean
This not very popular, but very useful flour is considered a good source of vegetable protein, beta-carotene, potassium, phosphorus, isoflavones and iron. Thanks to this, its use contributes to the speedy renewal of cells and the normalization of the production of female sex hormones. At the same time, an exorbitant amount of soy flour products can cause premature aging, allergies, bloating and malfunctions of the endocrine system.
This product is often used instead of milk, meat or fish. It is added to dough, vegetable stews, soups, desserts and omelettes. Often, soy flour is introduced into the minced meat, in which it successfully replaces the eggs.