Coconut flour is a good source of protein with 18 g per 100 g. However, it is an incomplete flour, deficient in three of the eight essential amino acids. Therefore, it should be combined with consumption throughout the day with cereals and legumes. Benefits of coconut flour:
Very satiating. We can find 5 grams of protein in just 2 tablespoons of coconut flour. As a bonus, the protein and fats present in coconut flour will reduce the glycemic load of masses made with sweeteners. It is less allergenic than almond flour. Often, gluten-free and cereal-free dough is made with almond flour. However, this flour can cause allergy problems. Therefore, it is not advisable to use it regularly. It remains stable in cooking. Unlike almond flour and other nut flours that contain a high percentage of polyunsaturated fats, the fats present in coconut flour are saturated. And, therefore, they are stable to heat. It is a good source of lauric acid. Lauric acid is a saturated fat that stimulates the immune system and thyroid. It is a good source of manganese. This mineral helps our bodies to use many nutrients better. For example, choline and biotin, vitamin C and thiamine. In addition, manganese is also a nutrient that plays an important role in bone health, the nervous system, and thyroid health. INGREDIENTS: coconut
