Pea Flour: An Explosion of Nutrients and Flavors

Pea flour is a unique product offering a wide range of nutritional and sensory benefits. Obtained by grinding dried green peas on natural stone mills, pea flour is rich in protein, calcium, potassium, iron, and phosphorus, as well as insoluble and soluble fiber. It also contains two probiotics, inulin and pectin, which are fermented by the bacterial flora to produce important fatty acids, such as propionic and butyric acids. It is also rich in vitamins, including B1, B2, B3, and A.

Nutritional benefits

Pea flour is a tonic, diuretic , and nutrient-rich food. Thanks to its potassium content, it helps strengthen the body's natural defenses, acting on intestinal balance. It also helps improve the softness of baked goods, increasing protein content and lowering the glycemic index . Furthermore, pea flour can also be used to increase the strength (W) of gluten-containing flours (spelt, wheat, and Kamut), in small quantities (1%).

Uses of pea flour

Pea flour can be used in both sweet and savory baked goods, in varying amounts from 10 to 30%, combined with wheat flour. Furthermore, pea flour lends a pleasant flavor to baked goods, making them tastier and more nutritious.

Ingredients

Pea flour.