Psyllium – flour from the bran of plantain flea (plantago psyllium L.)
Psyllium flour is a key ingredient in low-carb and gluten-free baking. Due to its unique absorbent properties, this flour turns when liquid is added into a sticky jelly-like mass that binds the dough and makes it elastic. In fact, psyllium replaces gluten (gluten), and this is very important, because all popular types of low — carb flour — coconut, almond, sesame-do not contain gluten and without psyllium, baking from them turns out dry and crumbly. Psyllium can also be added to traditional baking to make it more airy, increase its fiber content and reduce calories. Do not use inside in dry form!
Weight: 250 g
Ingredients: psyllium husk powder.
Nutritional value per 100 g:
Energy value: 385 kcal/ 1609 kJ
Fat: 0 g
Carbohydrates: 3.5 g
including sugar 0 g
Fiber: 92.2 g
including soluble fiber: 66.8 g
including insoluble fiber: 25.4 g
Squirrels: 0.5 g
Sodium: 241 mg
Manufactured by Gayatri Psyllium Industries (India).
Distributor: SIA Sanvic.