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  • SONCONE Mąka kokosowa 1000g
  • SONCONE Coconut flour 1000g
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Since 2005  sales@mz-store.co.uk  7767803657
Coconut flour Coconut flour

EXP. DATE 1/2018

Soncone coconut flour is produced from the flesh of coconuts, grown on free-contaminants Indonesian farms. Gluten-free, rich in fiber, healthy fatty acids and proteins of plant origin. Suitable for use in gluten-free, vegetarian, vegan and paleo diet.

The Soncone coconut flour can be combined with other flours enriching their properties, thanks to that it is widely used in the kitchen. It has a slightly sweet taste with a noticeable coconut aroma, what makes it ideal for desserts, baking cakes, cookies and muffins.

Thermal treatment does not result in loss of the healthy properties of the coconut flour, which is its biggest advantage. With the Soncone coconut flour you can cook pancakes and waffles. It also can be used as a breading supplement, or a sauce thickener. The coconut flour strongly absorbs moisture, so it is advisable to sift it before use. It often happens that you need to add more liquid to a dough with the coconut flour, as it gets too thick. The coconut flour can be eaten raw, as an addition to drinks, muesli, yoghurt, etc.

Nutritional properties of the Soncone coconut flour:
► It is rich in fiber - up to 37 g per 100 g flour
► It is rich in fats, which are an excellent source of energy,
► Has a low amount of carbohydrates, as opposed to processed flour,
► Does not contain gluten,
► It has almost 18 grams of vegetable protein per 100 g of flour.

The coconut flour contains dried, small-minced, defatted coconut pulp of coconuts coming from Indonesian crops. In comparison with other flours it is the richest source of dietary fiber, making it beneficial for the gastrointestinal tract, removing collateral products of metabolic changes from the organism.

The inclusion of the coconut flour to a diet will help to optimize your cholesterol and a blood sugar level. Compared to processed flours, coconut flour has a small amount of carbohydrates. Characteristic of all the products of the coconut is the high content of healthy fats. The coconut flour is recommended in weight loss diets, contained in it MCT oils stimulate the metabolism, and the fiber supports digestion. It's a great source of vegetable protein, free of gluten.

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idealny produkt do wypieków dla ludzi nietolerujących glutenu, smakuje bardzo fajnie
Since 2005
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Coconut flour Coconut flour 1000g
SONCONE
3.11 $

Coconut flour 1000g

5 based on 1 reviews

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- Delivery even day after tomorrow

- Foreign shippment from 5.80 $ Every 84.92 $ reduces shipping costs by 2.83 $

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01709231594 (mon.-fri 900-1700)

3.11 $
Notify me of availability

- Delivery even day after tomorrow

- Foreign shippment from 5.80 $ Every 84.92 $ reduces shipping costs by 2.83 $

You have got questions about the product

sales@mz-store.co.uk

01709231594 (mon.-fri 900-1700)

Description

EXP. DATE 1/2018

  • HAS A BENEFICIAL EFFECT ON THE DIGESTIVE SYSTEM
  • GLUTEN-FREE
  • RICH IN FIBER
  • CONTAINS HEALTHY FATTY ACIDS
  • INCLUDES VEGETABLE PROTEIN
  • HAS PRO-HEALTH PROPERTIES
Soncone coconut flour is produced from the flesh of coconuts, grown on free-contaminants Indonesian farms. Gluten-free, rich in fiber, healthy fatty acids and proteins of plant origin. Suitable for use in gluten-free, vegetarian, vegan and paleo diet.

The Soncone coconut flour can be combined with other flours enriching their properties, thanks to that it is widely used in the kitchen. It has a slightly sweet taste with a noticeable coconut aroma, what makes it ideal for desserts, baking cakes, cookies and muffins.

Thermal treatment does not result in loss of the healthy properties of the coconut flour, which is its biggest advantage. With the Soncone coconut flour you can cook pancakes and waffles. It also can be used as a breading supplement, or a sauce thickener. The coconut flour strongly absorbs moisture, so it is advisable to sift it before use. It often happens that you need to add more liquid to a dough with the coconut flour, as it gets too thick. The coconut flour can be eaten raw, as an addition to drinks, muesli, yoghurt, etc.

Nutritional properties of the Soncone coconut flour:
► It is rich in fiber - up to 37 g per 100 g flour
► It is rich in fats, which are an excellent source of energy,
► Has a low amount of carbohydrates, as opposed to processed flour,
► Does not contain gluten,
► It has almost 18 grams of vegetable protein per 100 g of flour.

The coconut flour contains dried, small-minced, defatted coconut pulp of coconuts coming from Indonesian crops. In comparison with other flours it is the richest source of dietary fiber, making it beneficial for the gastrointestinal tract, removing collateral products of metabolic changes from the organism.

The inclusion of the coconut flour to a diet will help to optimize your cholesterol and a blood sugar level. Compared to processed flours, coconut flour has a small amount of carbohydrates. Characteristic of all the products of the coconut is the high content of healthy fats. The coconut flour is recommended in weight loss diets, contained in it MCT oils stimulate the metabolism, and the fiber supports digestion. It's a great source of vegetable protein, free of gluten.

Manufacturer

Composition

Composition

Container size: 1000 g
per 100gamount%DV
Energy value1715 kJ / 411 kcal-
Protein17.6 g-
Total Carbohydrates37.9 g-
Sugars12.4 g-
Total Fat16.5 g-
Saturated Fat15 g-

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Energy value

Information

The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.


 

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Carbohydrates

Information

Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.


 

Sugars

Information

Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at www.muscle-zone.pl

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

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