Sunflower flour

All culinary professionals and ordinary consumers probably know firsthand and use a wide variety of types of flour. Most often, when preparing culinary masterpieces, chefs use wheat flour of different varieties, which is much higher than rye in popularity. In addition, there are other types of flour: in particular, oatmeal, buckwheat, corn, linseed, coconut, rice, soy, lentil, pea, almond, sesame, cedar, chickpea and a number of similar.

Nevertheless, there is another unusually valuable and useful product for human health - sunflower flour. Sunflower flour is considered a high-quality protein product, which is usually made from pre-purified sunflower kernels using the cold pressing method with subsequent grinding.

Based on sunflower flour, you can cook delicious pancakes, bake homemade fragrant cookies, make sweets - sweets or halva, as well as bread and muffins. As a rule, sunflower flour is not used in pure form, but when mixed with other species (most often with wheat) in a proportion of 1:
1. In addition, this flour is great for use as a filling. And you can also cook sauces for fish and meat dishes on it.

This quality product does not contain any colorants, stabilizers, emulsifiers, flavors or preservatives, so sunflower flour is a pure natural raw material made from selected sunflower seeds. Based on it, you can quickly and simply cook an unusually healthy breakfast, for which you need to mix sunflower flour with sugar and salt, and then pour warm water into this mixture, mixing thoroughly. It turns out a very satisfying drink, having consumed which you will not want to eat until dinner.

This product has a very high protein content (more than fifty percent) with a small amount of essential amino acids. Interestingly, the protein of sunflower flour significantly exceeds wheat gluten in terms of lysine content, and soybean protein in terms of methionine content. In addition, sunflower flour is very rich in arginine - an amino acid that children need for normal development and growth.

It is worth noting another advantage of sunflower flour, which lies in its ability to be absorbed better than soy flour, due to the fact that it does not contain active inhibitor proteins and toxic proteins.

The use of sunflower flour is especially recommended in the presence of pulmonary diseases, kidney diseases, duodenal and gastric ulcers, increased acidity and gastritis. As a general strengthening agent, it is advised to include in the diet for vitamin deficiency - during a period of lack of trace elements and vitamins.