Sentences with phrase «protein than wheat»

Besan flour is naturally higher in protein than wheat - based flours.

Rye contains more vitamins, takes longer to digest for more energy, and has more protein than wheat bread.

While amaranth contains up to 30 percent more protein than wheat flour, rice and oats.»

It's also a great choice for us because it has less carbohydrates, and more protein than wheat flour itself, as you can see in the table below.

Amaranth is amazing, although often thought of as a grain, it is a seed of the amaranth herb and contains more protein than wheat or any other gluten - free grain.

It has four times the fiber and far more protein than wheat noodles and nearly half the net carbs.

Not exact matches

Spelt has a higher protein content than modern wheat.

Other protein cookies use wheat protein as their protein source, which has a significantly lower biological value (BV) than whey.

It has more calorie - free fiber than wheat flour and is a good source of protein.

Seitan — also called wheat meat, wheat protein or wheat gluten — is a wheat - based (rather than soy, like tempeh and tofu) meat substitute that has such a meaty texture, you could probably fool your most carnivorous friends.

Its utilizable protein content as percentage of calorie ingestion is higher than sago and cassava, but is much lower than other staples such as yam, maize, rice, potato and wheat.

It ranks low on the glycemic scale, contains a higher amount of protein than rice, wheat, millet and corn, and is a good source of magnesium.

Chia seeds have three times more iron than spinach, are nearly six times higher in calcium than milk by weight, and are higher in protein than most traditional cereals such as wheat, corn, and barley.

It contains more protein than enriched flour, cornmeal and also as much as wheat flour.

Because the symptoms attributed to gluten intolerance overlap those of IBS, it may well be that people who get symptoms from eating bread and pasta and other gluten - containing foods are actually reacting to FODMAPs in wheat rather than the gluten protein.

«It supplies more calories in people's diets than wheat, maize, cassava, or potatoes, and is also the leading source of protein for the poorest 20 percent of the population... and provides an average of 27 percent of daily caloric intake [in those areas].»

With a coarser consistency and a sweeter, nuttier taste than yellow or white corn, blue corn boasts a high protein content, and it's wheat and gluten free.

Andrew Young, the executive director of Australian grain trader Plum Grove, said supply from the Black Sea was landing in traditional markets at $ US40 a tonne cheaper than Australian wheat of similar protein content.

Quinoa has a higher protein content than wheat, barley or other major grains.

It's high in protein, fiber and iron, and is also naturally lower in gluten than modern wheat, making it more tolerable to those with gluten sensitivities.

It is high in protein and lower in calories than wheat flour and also easier to digest than wheat.

Pseudocereals like buckwheat and quinoa are higher in protein and antioxidants than traditional grains like corn and wheat (33, 34).

It's high in protein and has a nutty, complex flavor that's sweeter and lighter than that of whole wheat.

I'm using sprouted 100 % whole grain wheat, which has significantly more protein and a bit more fiber than regular white bread.

While the difference in molecular make - up and easier solubility of proteins in spelt means it may be easier for humans to digest than wheat, it does however contain gluten and is not suitable for anyone with a gluten intolerance or Coeliac disease.

Spelt contains a lot more protein, vitamins and nutrients than usual wheats.

Looking at nutritional profile of arrowroot flour (per 1oz), there are no proteins, 25g of carbohydrate & a GL score of 17 (3 pts higher than wheat flour).

As far as the carb / protein ratio, many people do not realize that oat flour has a higher ratio than white wheat flour... plus it has mare fiber, lower GL and lower inflammatory rating.

I never realized almond flour was higher in protein and lower in carbs than wheat!

KAMUT ® Wheat is an ancient grain that is higher in protein than many wheat varieties and has a high anti-oxidant capaWheat is an ancient grain that is higher in protein than many wheat varieties and has a high anti-oxidant capawheat varieties and has a high anti-oxidant capacity.

Some specific benefits of using KAMUT ® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat — plus supporting organic agriculture and helping to preserve an ancient grain.

Spelt flour is very high in nutrients and has more protein than the modern wheat.

Buckwheat groat protein also has a better structure than wheat protein, which has a poor amount of the amino acid lysine, with twice the amount of fibre compared to wheat.

Using brown rice penne which is not only gluten - free but high in protein and much more healthy than ordinary wheat pasta.

Spelt is an ancient grain that was grown by farmers more than 5,000 years ago, and many consider it to be more nutritious than modern wheat, with higher protein, vitamin B6 and potassium contents.

TriSource Protein Blend (soy protein isolate, calcium caseinate, whey protein isolate), maltitol syrup, chocolate flavored coating (sugar, fractionated palm kernel oil, cocoa powder, whey, nonfat milk, soy lecithin, natural flavor), cane invert syrup, fructose syrup, oligofructose (from chicory root), soy crisps (soy protein isolate, tapioca starch, salt), alkalized cocoa powder, whole oats (contains wheat), roasted almonds, high oleic canola oil, and less than 2 % of: chocolate, water, soy lecithin, natural flavor, sugar, dextrose, caramel color, Protein Blend (soy protein isolate, calcium caseinate, whey protein isolate), maltitol syrup, chocolate flavored coating (sugar, fractionated palm kernel oil, cocoa powder, whey, nonfat milk, soy lecithin, natural flavor), cane invert syrup, fructose syrup, oligofructose (from chicory root), soy crisps (soy protein isolate, tapioca starch, salt), alkalized cocoa powder, whole oats (contains wheat), roasted almonds, high oleic canola oil, and less than 2 % of: chocolate, water, soy lecithin, natural flavor, sugar, dextrose, caramel color, protein isolate, calcium caseinate, whey protein isolate), maltitol syrup, chocolate flavored coating (sugar, fractionated palm kernel oil, cocoa powder, whey, nonfat milk, soy lecithin, natural flavor), cane invert syrup, fructose syrup, oligofructose (from chicory root), soy crisps (soy protein isolate, tapioca starch, salt), alkalized cocoa powder, whole oats (contains wheat), roasted almonds, high oleic canola oil, and less than 2 % of: chocolate, water, soy lecithin, natural flavor, sugar, dextrose, caramel color, protein isolate), maltitol syrup, chocolate flavored coating (sugar, fractionated palm kernel oil, cocoa powder, whey, nonfat milk, soy lecithin, natural flavor), cane invert syrup, fructose syrup, oligofructose (from chicory root), soy crisps (soy protein isolate, tapioca starch, salt), alkalized cocoa powder, whole oats (contains wheat), roasted almonds, high oleic canola oil, and less than 2 % of: chocolate, water, soy lecithin, natural flavor, sugar, dextrose, caramel color, protein isolate, tapioca starch, salt), alkalized cocoa powder, whole oats (contains wheat), roasted almonds, high oleic canola oil, and less than 2 % of: chocolate, water, soy lecithin, natural flavor, sugar, dextrose, caramel color, peanuts

With a high protein content, bread flour is made from hard wheat and contains a greater amount of gluten than AP, which is made from softer wheat varieties.

It is more shelf - stable than whole wheat flour, but as a result, has a milder flavor and less nutritive qualities — the bulk of the fiber and protein are contained in the bran and germ.

- > WHOLE WHEAT PASTRY FLOUR — whole wheat pastry flour is made from soft winter wheat and is lower in protein than all - purpose or regular whole wheat flour, producing an extra tender muWHEAT PASTRY FLOUR — whole wheat pastry flour is made from soft winter wheat and is lower in protein than all - purpose or regular whole wheat flour, producing an extra tender muwheat pastry flour is made from soft winter wheat and is lower in protein than all - purpose or regular whole wheat flour, producing an extra tender muwheat and is lower in protein than all - purpose or regular whole wheat flour, producing an extra tender muwheat flour, producing an extra tender muffin.

Whole wheat pastry flour is made with soft winter wheat and contains lower protein than traditional whole wheat flour and all - purpose flour.

Milled from high quality, high protein hard winter wheat grown in Kansas, Heckers flour has a higher protein content than traditional all - purpose flours.

Lately I've been making more and more fresh pasta at home that is primarily comprised of coarse semolina flour, a flour that's milled from durum wheat which has a higher than typical protein content.

Because coconut flour is higher in fiber, protein and fat than other wheat alternatives, it delivers a unique, spongy texture that lends itself well to quick breads and muffins.

I'll definitely add the recipe to my cooking Pinterest board Quick question: does chickpea flour have more protein / fiber than wheat flour?

And the protein content of wheat germ is even higher than meat!

And more than 160 million children lack adequate protein in their diet, which this enhanced wheat could supply.

Also, egg proteins have a much more anabolic effect on the body than soy or wheat protein.

While most baking sites say that you can substitute spelt for whole wheat flour in most recipes, I find some tinkering is usually needed for the best result, as it contains less gluten and more protein than regular flour.

More than 55 diseases have been linked to gluten, the protein found in wheat, rye, and barley.

Einkorn has 30 % more protein and 15 % less starch than commercial wheat, plus abundant B Vitamins and trace minerals like iron.