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Description
Almond flour is a value-added product made from high-quality almonds that are dried and then finely ground. It serves as an excellent alternative for wheat flour. Rich in protein and fiber, it acts as an excellent substitute in various diets such as low-carb and gluten-free diets. Almond flour has a naturally sweet and aromatic flavor, which enhances the taste of both baked goods and savory items. In fact, it has a high content of healthy fats, which not only adds to its great taste but also keeps you feeling full and healthier. Using almond flour in recipes like cookies, cakes, breads, or pancakes makes it a simple and essential choice in health-focused kitchens. Whether you’re a seasoned baker or just starting out, almond flour is a healthy option that adds both flavor and nutritional value to your meals.
ALMOND FLOUR
Benefits
Supports Weight Management: High fiber content promotes a sense of fullness, helping to curb overeating and support weight loss goals effectively.
Gluten-Free Option: Ideal for those with gluten intolerance, almond flour provides a safe and delicious alternative to traditional wheat flour.
Nutrient-Dense: Rich in essential vitamins and minerals, including magnesium and vitamin E, almond flour is vital for overall health and nutrition.
Versatile Ingredient: Perfect for a variety of baking and cooking applications, it enriches recipes with added nutrition and flavor, making it a pantry staple.
Supports Healthy Blood Sugar Levels: Low in carbohydrates, almond flour may help stabilize blood sugar levels, making it beneficial for those monitoring glucose.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
1.0 | Low