Lupin Flour Organic

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.