PEELED WALNUT FLOUR

Peeled walnut flour is a product obtained by grinding peeled walnuts without the skin. It does not contain gluten, 100% pure without additives. It has a light color, a pleasant and pronounced nutty flavor and the absence of a characteristic bitter taste.

Benefits

Vitamins and Minerals

Walnut flour is a source of a complex of vitamins A, B, C, E and P, trace elements (sodium, potassium, iron, phosphorus, calcium), essential fatty acids, including Omega-3 fatty acids.

The lecithin contained in this type of flour is 70%, which is very important to include it in the daily diet.

A rich source of essential fatty acids, including Omega-3 fatty acids.

How to use?

Peeled walnut flour can be used as a substitute for regular flour in the right ratio. Walnut flour can be added to bake cookies, cakes and bread. Instead of regular flour, a recommended percentage of natural walnut flour can be used from 10% to 30%.

Research

Dietary studies have confirmed a beneficial effect on the condition of bone tissue and the cardiovascular system.

A quarter of a glass covers the daily requirement of the substance. The product contains vegetable proteins, carbohydrates, fiber. The nutritional value of the product does not cause obesity (with moderate consumption).

Useful chemicals and compounds: amino acid arginine, which contributes to the growth of muscle mass. That is why walnuts are included in the diet of athletes.

Average values

100 g of peeled walnut flour contains:

protein - 41.4 g,
fat - 19.4 g,
carbohydrates - 10.1 g,
sugar - 3.4 g,
salt - 0.1 g,
dietary fiber - 16.9 g

A little history

In ancient Babylon, ordinary citizens were forbidden to eat nuts for fear of becoming smarter. Already in those distant times people noticed the positive effect of the product on the functioning of the brain.