Ecoidées

Brown Millet Flour Organic

500 g

(11.92 €/KG)

Product details

5.07 €*

5.96 € -15%

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About this product

Millet of wild variety
Silicic acid, phosphorus, iron
Rich in B vitamins

Ecoideas brown millet flour is a wild millet variety that is almost unknown to the general public and is only rarely grown in Europe. However, its nutritional values have ensured its considerable success in Germany and Austria, where it has become a staple on the organic shelves, often combined with nutsedge, whose sweet flavor offsets the bland and slightly bitter taste of brown millet. When consumed whole, it is ground with the seed pods. Contrary to common millet, the bark of brown millet is digestible and contains many nutrients that would be lost if brown millet had to be peeled. It contains a lot of silicic acid but also fluorine, sulfur, phosphorus, iron, magnesium, calcium, potassium, zinc etc. It is rich in vitamins of the B group, i.e. B1, B2, B8, B17 and in pantothenic acid. It is also excellent for mothers who are breastfeeding. Millet flour is mainly used mixed with muesli for breakfast. Mixed with olive oil and honey and honey, it is made into a spread, which is best when added to Tiger Nut flour.

A little more about the product

Composition

Brown millet flour* (Panicum miliaceum)

*Allergens in bold.

Nutritional information

Value for 100g / 100ml
Energy (kJ) 1595
Energy (kcal) 377
Proteins (g) 12.2
Carbohydrates (g) 72.5
Carbohydrates of which sugars (g) 1.4
Fat (g) 0
Fat of which saturated fat (g) 0
Fibers (g) 16.1
Salts (g) 0.0049

Instructions

2 tablespoons per day, mixed with muesli, yoghurts, vegetable milks, crushed fruits... Can also be incorporated in salads and vegetable gratins. Ideally, brown millet should be combined with tigernut flour, which has a delicious almond taste, and with grape seed flour in a preparation made with honey and olive oil (to make a spread or to eat with a spoon). It is usually eaten raw. Tips for use: Brown millet flour is very rich in flavor. For the preparations vegan and without gluten one will systematically mix the flour of brown millet to height from 15 to 20% with other flours. For preparations containing egg and gluten, 15 to 20% of wheat flour can be replaced by brown millet flour, if it is used as the only flour in your recipes do not forget to add one or more binding agents such as: lupin, psyllium, eggs, chia flour etc... It is also used mixed with muesli for breakfast. Mixed with olive oil and honey, it can be used to make a spread, which is better when added to tiger nut flour. Store in a dry place and away from heat.