Flour is the staple food in most of the northern regions of China, and the food made from flour is varied, fancy, and very different in flavor, which is loved by people. The following is my collection of the nutritional value of flour and the benefits of eating, I hope it will help you.

Flour contains nutrients mainly starch, followed by protein, fat, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, and a small amount of enzymes.

Whole wheat flour is the most nutritious. In the past, due to the special taste and less asked, but in recent years, the rich nutritional value is gradually discovered: whole wheat flour is rich in vitamins B1, B2, B6, niacin, calcium, iron, zinc and other trace elements. Whole wheat flour has also been favored by many people. It can be said that whole wheat flour is the highest nutritional value of several common flours on the market today.

1, on the female menstrual cramps have a certain relief

In the face of low back pain, adolescent growth neuralgia, female menstrual cramps (low blood sugar and in menopause), sorghum has a certain role in improving.

2, help the elderly osteoporosis

Regular consumption of sorghum is conducive to alleviate the consumption of calcium in the body, the elderly osteoporosis has some help.

3, help reduce the probability of cardiovascular disease

Noodles in the soybean protein and soybean steroids can significantly improve and reduce blood lipids and cholesterol, thereby reducing the probability of cardiovascular disease.

4, the face helps anti-aging

Eating face dry rough skin, dry hair is very good, can improve the skin's metabolism, promote the body detoxification, so that the skin is always youthful.

The purchase of flour

1, moisture: water content of normal flour, hand pinch with a sense of smoothness, reach out and insert resistance is small, tap the flour that is flying; moisture content of water more flour, pinch and shape, not easy to scatter. Hand insertion resistance is greater, and there is a sense of heat inside, easy to moldy lumps.

2, color: the whiter the color of the flour, the higher the processing accuracy, but its vitamin content is also lower. If the storage time is long or damp, the color of the flour will deepen, which means that the quality is also reduced.

3, gluten: after water adjustment, the higher the gluten content, the better the general quality. But the gluten quality is too high, the other components will be reduced accordingly, the quality is not necessarily good.