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 OBÀ FONIO FLOUR Fonio flour The Fono Obà semi-wholemeal flour is the best choice for a healthy and correct diet, and transmits all the authenticity and tradition of the flavor of the past. The Fonio, in fact, a cereal from the botanical family of Miglio, has been cultivated and consumed for 5,000 years in West Africa. We have chosen a type "1" flour to maintain the taste and all the nutritional qualities of this precious food. It is gluten-free, a source of protein and vegetable fibers, contains mineral salts and Vitamin B. With careful grinding we avoid overheating of the flour, to prevent its impoverishment. This manufacturing process favors its excellent workability in the dough and the possibility of leavening. Being gluten-free and the type of use in cooking, grains and flour, unites the so-called ancient cereals such as Fonio, Quinoa, Sorghum, Teff and Grano Saraceno. In terms of taste, however, the Fonio is much more delicate than the others. For example, Fonio flour compared to Quinoa flour, having no external coating of saponin, has a sweeter taste, closer to that of the Mile. Furthermore, Fonio does not have the characteristic flavor of Teff and Grano Saraceno flours and is therefore much more versatile for all types of leavened and baked products. From a nutritional point of view, Fonio flour such as Quinoa flour are both foods with very high beneficial properties: high content of mineral salts (iron, magnesium, zinc), fiber intake, low caloric value. Quinoa, as a pseudo-cereal, has a higher protein intake, while Fonio is rich in 8 essential amino acids, in particular methionine and cysteine. The first, useful for the digestive system and metabolism helping to expel heavy metals. Cysteine counteracts the aging process thanks to its anti free radical action. So, Quinoa and Fonio are two real super-foods! Furthermore, Fonio flour is an excellent alternative to corn flour for all those who follow a gluten-free diet, but who are interested in a completely natural cereal with a low glycemic index. The low Nickel content completes the nutritional profile of Fonio flour making it an optimal choice, compared to all other whole grains, for intolerant to heavy metals. NET QUANTITY: 400 g STORAGE: Keep in a cool, dry place, away from light. |
| Nutritional information | For 100 g |
| Power | 1517 kJ / 358 kcal |
| Fats of which saturated fatty acids |
2.8 g 0.7 g |
| Carbohydrates of which sugars |
74.4 g 0.5 g |
| fibers | 3.4 g |
| Protein | 7.1 g |
| salt | 0.03 g |
| Iron | 7.0 mg (50% AR *) |
| Zinc | 1.5 mg (15% AR *) |
| Manganese | 0.2 mg (10% AR *) |
| Phosphorus | 55.2 mg (8% AR *) |
| Magnesium | 19 mg (5% AR *) |
| Calcium | 7.9 mg (1% AR *) |
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* AR: Reference Intake
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Ingredients: 100% fonio.
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