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Amaranth Flour (Gluten Free & Organic) 500 gm

₹95.00

Availability: Out of stock

Product Code: whl_nog_8906070850885

Overview

Amaranth Flour is excellent Gluten Free Alternative Food that can be used to replace 25% of the flour in any recipe. Amaranth is a great source of lysine, an important amino acid with protein content comparable to that of milk, more easily digested; neither can be said of other grains. To support this positive aspect of amaranth, it also contains primary proteins called albumin and globulins, which, in comparison with the prolamins in wheat, are more soluble and digestible.

Amaranth is also higher in minerals, such as calcium, iron, phosphorous, and carotenoids, than most vegetables. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice.

One cup of raw amaranth contains 15 milligrams of iron, while white rice contains only 1.5 milligrams. One cup of raw amaranth also contains 18 milligrams of fiber; in comparison, white rice contains 2.4 grams.


Nature Organic Amarnath Flour is also 100% organic, made from naturally grown amaranth and is duly certified.

Brand- Nature Organic

Weight - 500g

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Details

100% organic, made from naturally grown amaranth and duly certified. Organic Amaranth Flour is gluten free flour that can be used to replace 25% of the flour in your own recipes. It is 100% stone ground and great for gluten free baking when combined with other flours and starch. It is especially high in the amino acid lysine, which is lacking in many grains. Amaranth is higher in minerals, such as calcium, iron, phosphorous, and carotenoids, than most vegetables. It has truly remarkable protein content: cup for cup, 28.1 grams of protein compared to the 26.3 grams in oats and 13.1 grams in rice. Amaranth is a great source of lysine, an important amino acid with protein content comparable to that of milk, more easily digested; neither can be said of other grains. To support this positive aspect of amaranth, it also contains primary proteins called albumin and globulins, which, in comparison with the prolamins in wheat, are more soluble and digestible.

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