WHEAT FLOUR
Flour is the powder obtained from the grinding of clean, healthy and dry ripe, whole or broken wheat grain, in which a large part of the husk (bran) and the germ are removed. It contains between 65 and 70% of starches, but its fundamental nutritional value is in its content, since it has 9 to 14% of proteins; the most important being gliadin and glutein, as well as containing other components such as cellulose, fat and sugar.
SUGGESTED USE;
It is the most common in the kitchen for the preparation of both sweet and savory doughs. It is also used to coat meat and fish.
VITAMINS AND MINERALS
It contains protein of plant origin, vitamins of the complex B and E, folic acid, thiamine, minerals such as phosphorus, zinc, selenium, potassium, iron and low sodium content. Wheat germ, as it does not have purines, is a food aimed at those with a high level of uric acid.