Farro is a type of grain from the wheat family. It has been grown in the Mediterranean region since ancient times and today it has been raised in countries such as Italy, Spain, Switzerland and the United States.
Farro is a nutritious and delicious grain and contains many useful nutrients such as protein, fiber, B vitamins, iron, zinc and magnesium.
It is traditionally used in dishes such as soup, salad and rice, but its use in new recipes is becoming widespread.
https://egepazarindan.com/bugday-cimi-nasil-yapilir-bugday-cimi- Farro flour is a type of flour obtained by grinding Farro grain. This flour is obtained by grinding after the shell of the Farro grains is removed.
It has a structure similar to white wheat flour and is not gluten -free. However, it contains more protein, fiber and minerals than wheat flour.
It can be used in many different recipes such as cakes, bread, pasta and biscuits. It can also be considered as a healthy alternative. However, it is not suitable for those who apply a gluten -free diet. Celiac patients are also absolutely not suitable for the use of patients.
Nutritional values 100 grams of dry farro, approximately the following nutritional values:
Calories: 337
Protein: 13.5 grams
Oil: 2.5 grams
Carbohydrate: 68 grams (Sugar: 1 gram)
Fiber: 7.9 grams
Vitamin B1: 20 % day value
Vitamin B3: 16 % day value
Vitamin B6: 15 % day value
Folic acid: 8 % day value
Iron: 13 % day value
Zinc: 15 % day value
Magnesium: 24 % day value
Phosphorus: 26 % day value
It also contains antioxidants and other useful plant compounds. These nutritional values indicate that Farro is a nutritious grain and can be consumed as part of a healthy diet.
How does it taste? It has a walnut taste with perfect chewing texture for salads, soups and garnish. To increase the walnut aroma, it is recommended to fry the grains in a dry pan before cooking in the liquid until it is fragrant and golden color.
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