Turkestan millet flour

Turkestan millet flour

Turkestan millet (black rice or capitate millet) is one of the oldest cereal crops, the use of which is natural in various Asian countries. Turkestan millet is rich in carotene and fiber, B vitamins (especially B1, B2), as well as calcium, potassium, sulfur, magnesium, silicon and phosphorus. Flour of Turkestan millet has a high content of proteins, fats and carbohydrates, has a high energy value. Regular use of flour from Turkestan millet can improve the condition of the muscles; maintain a stable immune system; normalize the metabolic processes of substances in the body gently clean the body of toxins and remove toxins from it to stabilize the hormonal background and blood composition to strengthen the cardiovascular system; improve the functioning of the nervous system; normalize blood pressure, prevent the development of stroke, heart attack; increase the intensity of brain activity; stop the inflammatory processes.

Organoleptic evaluation – the appearance and color is light yellow.
Smell – typical of rice groats, odorless, not musty, not moldy.
Shelf life: 12 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 2 °C, relative humidity not higher than 60%.

Nutrition facts per 100 g
Calories 369
Carbohydrates 69,6 g
Protein 14,4 g
Dietary fiber 7,1 g
Fat 5,4 g
Niacin 1,7 mg
Vitamin B6 0,2 mg
Vitamin E 0,18 mg
Potassium 280 mg
Phosphorus 280 mg
Magnesium 110 mg
Calcium 14 mg
Iron 4,8 mg



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