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Whole grains are rich in starch, a molecule that brings a rich amount of energy, and protein that are located on the most superficial part of the grain (lost for at least the 50% during refinement). It also contains vitamin B and E, mineral salts, such as calcium, iron, phosphorus (reduced by 4-8 times with the refinement) and olygoelements (such as zinc and selenium). These are absent in white and composed flours.
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