[Flour fat content]_ ingredients _ nutritional value

[Flour fat content]_ ingredients _ nutritional value

Speaking of flour, we should not be unfamiliar, especially in northern regions, the main staple food of people is made of flour.

Now people’s health awareness has increased. Many people usually pay more attention to diet health, and care about the nutritional content of various foods, especially the content of their aunts, which need to be strictly controlled.

So, what is the content of flour?

Let’s take a look below.

Flour manure content is 2 per 100 grams.

20 grams aunt.

According to processing accuracy, flour can be divided into standard flour, rich flour and refined white flour.

However, the refined white powder contains less feces, is easy to preserve, and its phytic acid and cellulose content are also reduced, so the digestion and absorption rate is higher than the standard powder.

The lysine content of the flour protein composition is relatively low, and the biovalence is 67, which is less than rice.

If it can be mixed with soybean or animal food when eating, its biological value can be significantly increased.

Wheat germ can be obtained by using a reasonable process to prepare flour.

Wheat germ is the most concentrated nutrient in wheat grains, with a protein content of up to 30% and a trace amount of 13.

9%, vitamin B and mineral content is about 10 times that of flour, and vitamin E, thiamine, riboflavin, calcium, magnesium, zinc, and polyunsaturated fatty acids are also sustained at the same time.

Wheat germ has increased cell vitality, improved human brain cell function, enhanced memory, anti-aging, and prevention of cardiovascular diseases.

Wheat bran is rich in crude fiber, vitamins and minerals.

Because of the protein cellulose in bran, many often add it to bread as a food additive to prevent “rich diseases” such as cancer and cardiovascular disease.

Flour on the floating surface of wheat particles in water is called floating wheat, which is an immature caryopsis. Traditional Chinese medicine believes that it is sweet and salty, cool in nature, and can cure sweat, night sweats, and hot flashes.

Wheat flour is one of the staple foods of the Orientals. After grinding, wheat turns into flour and wheat husk.

Because the nutritional value of wheat husk, malt and wheat oil is gradually being recognized, its rich cellulose and vitamin E have anti-cancer effects and anti-hemagglutinating effects.Malt and wheat oil will also become important foods for people.

Special flour is also called Fuqiang powder, refined white powder, and is divided into special one powder and special two powder.

Each 100 grams of standard powder contains 78 grams of sugars and 0 coarse fibers.

2 grams aunt 1.

5 grams, 25 mg calcium, 153 mg phosphorus, and iron 2.

8 mg, less than 1 g of other minerals, vitamin 0.

24 mg, vitamin B2 0.

06 mg, niacin 1.

6 mg, vitamin E0.

42 (Fuzhou) -6.

22 (Tangshan) mm, the content is about 1444.

4 dry coke.

Although it contains more protein than other grains (rice, corn, sorghum and millet), it has high nutritional value.

This is because the amino acid composition in wheat protein is imbalanced, and the content of lysine is 24%, which is much less than the 55% recommended by the World Health Organization.

In addition, the content of threonine and isoleucine in wheat is also insufficient.

Because wheat is rich in nutrients such as starch, trace amounts, phosphoric acid, amylase, protease, steroids and vitamin E, its flour and bran have the functions of removing heat, relieving cough and thirst, urination, and nourishing liver qi.

The flour is kneaded into dough by adding water and placed behind the formed gluten. The gas generated during the fermentation process can be sealed in the dough, so that the phytic acid in the flour is decomposed by the yeast, thereby improving the absorption of minerals by the human body.rate.