Oat flour
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Technical characteristics
- Kind of flourOatmeal
Description
This product differs in the lowered content of starch and the increased content of fat and protein - an avenina. Well influences work of a digestive tract. In oatmeal there are all irreplaceable amino acids, vitamins of group B and a full set of minerals, including silicon which plays an important role in the course of a metabolism. It should be noted separately existence in polysaccharide oatmeal in - glucan, the cholesterol reducing level in blood. Oatmeal is the main component in a compounding of baking of oatmeal cookies.
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Oat flour
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