CHARACTERISTICS
Flour has a pleasantly strong typical note of rye.
The product is very rich in fibre because it contains 3 times the amount of fibre of wholegrain common wheat, in particular it is rich in the soluble fraction that increases the sense of satiety, modulates the absorption of sugar in the intestine and has a pre-biotic effect on the gut flora. Furthermore, it is rich in valuable mineral salts such as phosphorous, zinc, magnesium, as well as group B vitamin.
Its nutritional properties are remarkable. It is rich in minerals such as calcium, iron, phosphorous and it is the grain containing the highest amount of fluorine, which is important for the health of bones and teeth. It is a good source of group B vitamin (in particular B1, important for the metabolism of carbohydrates and for the activity of nerves, muscles and heart) and vitamin E. Rye wholegrain flour is rich in water soluble fibre: the pentosans it contains stimulate a correct gut activity and carry out a control activity on the absorption of glucose and cholesterol, thus preventing sudden glycemia increases after eating.
