Almond Flour Nutrition Facts and OriginAn almond is the seed of the fruit that grows on almond trees, a deciduous tree that has fragrant white to pale pink flowers. The seed of the almond fruit is what we refer to as the almond nut, but in botanical terms, it’s actually considered a drupe.
The terms almond flour and almond meal are often used interchangeably. However, the nut’s flour is typically much more finely ground and has a more uniform consistency compared to almond meal.
What is almond meal? Almond meal is pretty much a courser version of almond flour that’s almost always made from almonds with their skins intact, which results in flecks of the almond skins in the meal. Products labeled almond flour are made from blanched almonds, which means that the skins are removed.
A quarter cup (28 grams) of a typical almond flour contains about: (9, 10)
Potato starch contains resistant starch. Resistant starch helps maintain healthy digestion and may be helpful in preventing colon cancer. According to the National Cancer Institute, bacteria in the colon ferments resistant starches and produces short-chain fatty acids, including butyrate. Butyrate has anti-inflammatory and immunoregulatory properties. Butyrate also has anti-tumor effects because it seems to inhibit tumor cell development and causes tumor cell differentiation and cell death in colorectal cancer cells.
Read more: http://www.livestrong.com/article/557636-potato-starch-cancer/#ixzz2NAJQcXkD
Researchers at the Unit Laboratory for Innovation in Cereals in France published a study in "The Journal of Nutrition" in 2001 comparing benefits of high amylose corn starch and raw potato starch in rats. Researchers observed that either type of starch has similar benefits, including lowered triglycerides and total cholesterol, as well as enhancing your body's ability to absorb zinc, magnesium, calcium, iron and copper. Cholesterol benefits may occur because complex carbs in starch take an extended period of time for your body to break down, slowing the absorption of cholesterol into your bloodstream.
Read more: http://www.livestrong.com/article/506461-carbohydrates-in-potato-starch/#ixzz2NA8ZO2sy
· Potato starch is considered to have similar physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity,
· It also lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage
· Since potato starch is gluten free, it is very useful for people with gluten intolerance or wheat sensitivity.
· It is a good source of energy
There are numerous reasons to love all that coconut flour nutrition has to offer, especially the fact that it’s high in nutrients, low in calories, and versatile in many recipes. It’s also very uncommon for coconut flour to cause any digestive or autoimmune responses like other grain flours can.
The health benefits of using coconut flour in recipes are far reaching and impressive:
1. Aids in MetabolismSome of the many health benefits of coconut flour nutrition include its high levels of healthy saturated fats in the form of medium chain fatty acids (MCFA). These are used by the body easily for energy and help to support a healthy metabolism, balanced blood sugar levels, and more. (1)
2. High in FiberCoconut meat itself supplies an impressive 61% dietary fiber! And because fiber essentially cannot be absorbed by the body, some of the calories and carbohydrates found in coconut flour aren’t even absorbed and used, but rather they move right through the digestive tract helping to take toxins and waste along with them.
3. Helps Maintain a Healthy Blood Sugar LevelCoconut flour is a low glycemic food and does not spike blood sugar levels. In fact studies show that consuming products that contain coconut flour can help to lower the overall glycemic impact of the food and to support stable blood sugar levels. (2) This means that coconut flour nutrition has health benefits for people with diabetes and those who are working towards reaching a healthy weight too.
4. Helps Digestive HealthCoconut flour also helps with healthy digestion, has a high nutrient density, and can aid in heart health too. Studies have shown that coconut flour has the ability to help lower “bad” LDL cholesterol levels and serum triglycerides in people who have raised cholesterol levels. (3) Coconut flour has this positive effect because of its high supply of both soluble and insoluble dietary fiber plus its healthy MUFA fat content. ( style=”color: #0000ff;” 4)
Coconut Flour Nutrition Facts A ¼ cup serving (or about 28 g.) of coconut flour has roughly (5):
All about millet
Millet is an ancient seed, originally cultivated in the dry climates of Africa and northern China since the Neolithic Era. (A few years ago, archaeologists discovered a 4000-year old bowl of millet noodles in northwestern China!) In time, millet spread throughout the world; the Romans and Gauls made porridge from it, and in the Middle Ages millet was more widely eaten than wheat. It is mentioned in the Old Testament as an ingredient for bread.
While you will probably recognize millet as being one of the main ingredients in birdseed, this wonderful grain is anything but "for the birds." Millet is technically a seed and not a grain but we classify it as a grain on our website since that is what it is categorized as from a culinary perspective.
Health benefits of millet (which they call a 'grain' throughout the article for reader ease and recognition).
The World's Healthiest Foods:
Alternative Field Crops Manual
Millets are some of the oldest of cultivated crops. The term millet is applied to various grass crops whose seeds are harvested for food or feed.
HIERACHY: "Seed" is the most basic term, the other terms are characterizations of seeds. However, the use of any given term in a culinary settings may have little to do with the term's strict botanical definition. For culinary purposes there are no definite rules for which things are called nuts, pits, beans, grains, etc.
For example, the term beans used to be exclusively used for broad beans (fava beans), but today we use the term to describe plants as biologically and geographically disparate as soy, garbanzo, coffee, legumes, castor, and cocoa.
Kernel does not only refer to the center part of a nut. It is also regularly used to refer to the individual seeds of corn/maize, wheat, buckwheat, and barley.
Grains used to refer specifically to the seeds of grass food crops like wheat, barley, oats, and corn/maize. Today it is also a catch-all term which is used for similar food crops that are not grass seeds such as amaranth, millet, quinoa, rice, buckwheat, and even soy.
As a culinary term, "nut" has also undergone an expansion of meaning from, as you put it, "a fruit composed of a hard shell and a seed, which is generally edible" to include basically any relatively large, oily kernels found within a shell and used in food. In fact, the majority of the "nuts" we commonly eat are not true nuts.