What kind of flour is better for cooking at home: an expert explains
Flour has been an important part of the human diet for thousands of years. It is most often used to make a variety of baked goods and pasta. Such flour is considered a universal product.
But nowadays, there are many alternative options on store shelves that are also rich in nutrients and have good properties. Natalia Samoylenko, a nutritionist, shared her opinion on which flour is better for cooking home-made meals on Instagram.
What kind of flour to choose.
Source: Screenshot from Instagram samoylenko_diet
Almond flour
Almond flour.
Source: pexels
Made from ground blanched almonds and is gluten-free. It is especially rich in magnesium, which is essential for the normal functioning of the body.
Buckwheat flour
Buckwheat flour.
Source: freepik
This flour is an excellent source of plant compounds with antioxidant properties. In addition, buckwheat flour contains iron, potassium and B vitamins.
Chickpea flour
Chickpea flour.
Source: freepik
It is a staple in Indian and Caribbean cuisine and an ingredient in dishes such as pancakes, fritters and bread. Chickpea flour is very nutritious and is a good source of protein, fiber, and vitamins and minerals.
Whole grain flour
Whole wheat flour.
Source: freepik
Contains high amounts of fiber, which is important for the healthy functioning of the digestive system. It contains iron, magnesium, phosphorus, zinc and B vitamins.
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