Flours: Nutritional Values and Curiosities

In general, type 00 flours are more refined, with a reduced fiber content (3g per 100g) and a medium protein content of 12g. Bioitalia soft wheat flour has a protein content of 13g and provides 432 kcal per 100g of product.

It is perfect for the preparation of both sweet and savory baked goods.

Conversely, wholemeal flour, less refined, has a high fiber and protein content (respectively: 12g and 15g per 100g), with a lower calorie content (408kcal per 100g).

It is ideal for baking but also for any other preparation, perfect for those who are attentive to a healthy diet and want to stay fit. Due to its high fiber content, it has a low glycemic index, making it suitable for homemade preparations in the diabetic diet and as part of a weight loss program.

Furthermore, the natural fiber present in it provides a greater sense of satiety and promotes and regulates intestinal functions; it can also contribute to normalizing plasma cholesterol.

Gluten-free flours ensure workability and taste of baked goods with excellent nutritional characteristics. Corn, rice, and buckwheat are cereals naturally gluten-free, therefore also the flours obtained from them.

They have a significantly lower calorie content compared to wheat flours (about 350 kcal per 100g), with a lower protein and fiber content (but, in the case of rice flour, a higher glycemic index).

They form the basis of baking preparations for all those intolerant to gluten (celiacs), but they can also be used for normal homemade preparations, given their high nutritional characteristics.

Rice and buckwheat flours, with a rich flavor, are ideal for the preparation of pasta, biscuits, and naturally unleavened bread.

Fine cornmeal flour is suitable for multiple pastry uses, from the preparation of biscuits to cakes. It is also used for making yellow bread, very flavorful. It is also ideal for flans and crepes, both savory and sweet.

Dr. Concetta Mauriello