SAPORE DI SOLE FARINA DI CECI
chickpea flour
stone-milled chickpea flour, gluten-free, suitable for celiac diets.
From a nutritional point of view, chickpea flour provides a significant amount of energy, thanks to the high content of complex carbohydrates (54%) and proteins (21%). The fiber content is also excellent (13%), on the other hand it contains reduced amounts of fat (5%), while cholesterol is absent. Useful to complete the pool of essential amino acids.
The first historical relevance of the cultivation of the chickpea plant, Cicer arietinum, comes from the Middle East, Iraq, and dates back to the very ancient Bronze Age (3,500-1,200 BC). Later the cultivation of chickpea spread to Egypt and the Roman Empire. Currently, chickpeas and the flour obtained from them are mainly consumed in India and Pakistan. Salt and olive oil, is a typical local specialty.
DIRECTIONS: ingredient indicated for pastry preparations, as a base for cakes and sweets and for baked goods. Excellent for making chickpea meatballs and traditional Ligurian farinata.
NET CONTENT: 350 g
STORAGE: keep tightly closed in a cool and dry place
Nutrition information |
Per 100 g |
|
Energy |
1421 kJ / 335 kcal |
Fat |
4,90 g |
of which saturates |
0,6 g |
Carbohydrates |
54,3 g |
of which sugars |
3,7 g |
Fibre |
13,8 g |
Proteins |
21,8 g |
Salt |
15 g |
|
Ingredients:
organic * chickpea flour * |