The he althiest flour: properties, nutrients, uses, benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

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 making pastries, batters, sauces and other goodies. In today's publication, the beneficial properties and contraindications of different types of flour will be considered.

Rice rice

This powdery, tasteless and odorless product is produced by grinding the groats of the same name. As a rule, white polished rice is used as a raw material, giving the flour an appropriate shade.

The unique properties of the product itself are due to its composition. For 100 g of rice flour, there are 80.13 g of carbohydrates, 1.42 g of fat and 5.95 g of protein. At the same time, 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 for the human body. Its regular use helps to remove s alts and reduce the need for sugar and fats. Rice flour is indicated for people who have problems with the heart, kidneys and digestive system. At the same time, it is better to refrain from it for those who suffer from obesity, diabetes, constipation and stomach cramps.

Rice flour is widely used in the food industry. They make cakes, pancakes and other pastries from it. In Japan, it is used to produce white translucent noodles and so-called “tea” sweets.

Buckwheat

Flour, produced by processing the grain of the same name, has a dark shade and a pleasant specific aroma. 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. It also contains a sufficient amount of vitamin B₂, B_{1 and E. All this makes it incredibly beneficial for the human body. Regular use of this product helps to reduce blood sugar levels 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. From herfragrant pies, cakes, pancakes, pancakes, cookies and bread are obtained. It is also used in folk cosmetology and to combat extra pounds.

Rye

This he althy 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 he alth. 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. You can not use products made from rye flour for those who suffer from peptic ulcer. Baking from it is also contraindicated with increased acidity of the stomach.}

Rye flour is used to make bread, cakes, muffins, cookies and kvass. Since it has a low gluten content, the dough from it sticks to your hands. Therefore, it is better to mix it with wheat flour. It is advisable to store the product in a hermetically sealed container, otherwise it will quickly absorb odors.

Oatmeal

Today, this flour, produced by grinding the culture of the same name, can be purchased at almost any store. It can be regular, whole grain and from germinated raw materials. The latter is considered the he althiest oat flour.

It contains a large amount of fiber, amino acids, essential oils, calcium and phosphorus mineral s alts. In addition, in 100 g of oat flour there are 6.8 gfat, 13 g protein, 64.9 g 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 made 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 absorb calcium.

It makes delicious bread and cookies. He althy oatmeal is used to make not only fragrant pastries, but also various cosmetic products that effectively cleanse the skin of the face and body.

Pea

This dietary 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, he althy pea flour is considered a very valuable food product. Products from it are suitable for baby and diet food. However, they should be excluded from the diet of those who suffer from gout, thrombophlebitis, nephritis, bloating, constipation and bowel problems.

Pea flour is used as a base for making pies and muffins. It is added to cutlets, pasta, tortillas and dietary bread. And the Israelis cook a very tasty national dish falafel from it.

Lentil

This flour is made by grinding the refined grains of the bean of the same name. It does not accumulate any toxins and contains a large amount of easily digestible protein. In addition, he althy lentil flour is rich in sodium, phosphorus, aluminum, nickel and cob alt. And in terms of the content of cob alt, silicon, titanium, tin and other micro and macro elements, it is far ahead of its more popular counterparts. Plus, it's a great source of beta-carotene, vitamins PP, E, A, and B.

Regular consumption of lentil flour products inhibits the development of breast cancer. This is due to the high content of special substances called isoflavones. They are present in any products made from ground lentils and are not destroyed even after heat treatment. This flour is shown in 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 to make baked goods, fluffy pancakes, pancakes, cookies and biscuits.

Coconut

Such flour is a by-product left over from the processing of nuts of the same name. It has a white tint and a powdery texture. 100 g of this product contains 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 use of products from this flour improvesdigestion, normalize blood sugar levels 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 produces delicious cakes, cheesecakes, cookies, casseroles and pancakes. When working with it, you need to add more eggs to the dough, and the flour itself must be sifted and weighed repeatedly on a kitchen scale.

Corn

How useful maize flour was known to our distant ancestors. It contains a lot of threonine, lysine, valine, arginine, calcium, iron, and phosphorus. In 100 g of this product there are 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 this amount of ground maize grains is 331 kcal.

No one doubts that corn flour is he althier than wheat flour. It helps to strengthen the circulatory system, lower cholesterol levels and normalize the acid-base balance. The substances contained in it help to slow down aging and improve the condition of bones and teeth. Products from it are shown to people who have problems with the urinary and cardiovascular system.

This flour is used in cooking and cosmetics. It makes fragrant pies, muffins, cookies, pancakes and bread. In Italy, polenta is made from it, in Moldova - hominy, and in Mexico - tortilla.

Linen

What is the use of flaxseed flour every person who has carefully studied this issue knows. 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 entire body. This product helps to get rid of extra pounds, lower cholesterol, improve skin condition and normalize the functioning of the gastrointestinal tract. Plus, it is considered a good prevention of cancer and cardiovascular diseases.

Surely many of you have heard about the combination of flaxseed flour with kefir. How useful such a mixture should be known to everyone who wants to rid the body of toxins accumulated in it. Regular consumption of a cocktail consisting of a glass of kefir and a dessert spoon of flax flour perfectly cleanses the intestines.

Chickpeas

This flour is made from chickpeas that have been successfully cultivated for thousands of years. 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.

Eating chickpea flour products improves memory, lowers cholesterol and strengthens the immune system. They are recommended to be introduced into the diet of the elderlypeople who are at risk of developing osteoporosis. Chickpea 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 commonly added to doughs, gravies, cereals, soups and sauces. The Kyrgyz bake national bread from it, the Tajiks make flatbread, and the Arabs make traditional hummus.

Soybean

This not very popular, but very he althy flour is considered a good source of vegetable protein, beta-carotene, potassium, phosphorus, isoflavones and iron. Due to this, its use contributes to the rapid renewal of cells and the normalization of the production of female sex hormones. At the same time, an exorbitant amount of products made from soy flour can cause premature aging, allergies, bloating and disruption 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 minced meat, in which it successfully replaces eggs.