Flour of red lentil is considered a unique product. It is rich in high content of nutritional components, micro- and macronutrients, vitamins. Its systematic use allows you to improve overall health and replenish energy reserves. Many vegetarian recipes contain lentil flour at their core. This is due to a large amount of protein and carbohydrates. Together, they replace food of animal origin. The product contains many vitamins, in particular A, B, E and PP. In proper combination with minerals, the body is saturated. Flour of red lentil is rich in potassium, copper, iron, tin, phosphorus, sodium, calcium and selenium.
|№||Name of indicators||Norm|
|1||Mass fraction of moisture not more, %||15,5|
|2||Mass fraction of metallic impurities, mg per 1 kg of flour not more than||3,0|
|3||Ash content in dry matter not more, %||0,75|
|4||Mass fraction of product passing through a seive of 160 microns, not less, %||60,0|
|5||Mass fraction of the product coming from a sieve 250 microns, not more than, %||2,0|
|6||Pest contamination||Not allowed|
Smell – typical of rice groats, odorless, not musty, not moldy.
Shelf life: 12 months.
|Nutrition facts per 100g|
|Dietary fiber||18 g|
|Vitamin C||1,7 mg|
|Vitamin В6||0,4 mg|