Coarse Rye Flour Pasta “Zdorovje” No.5 with Rye Barn

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Цена за уп: 14 грн.

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Pasta “Zdorovje” No.5 is made from coarse dark rye flour and rye bran.
Because flour for this pasta is produced from whole grains, it still contains all the vitamins, microelements, fiber, and wheat germ. As a result, this pasta acquired truly unique properties! For more information visit the link pasta “Zdorovje”.
You can find a comparison table of vitamins and microelements content in regular pasta vs in pasta “Zdorovje” No.5 below.

500 g package

Vitamins (mg) Regular pasta Pasta “Zdorovje” No.5
(rye)
Comparison
 B1 (thiamin) 0.2 0.4  2 times more
 B2 (riboflavin) 0.1 0.2  2 times more
 B6 0.2 0.3  1.5-2 times more
 В9 27.1 55.0  2 times more (rye)
 PP (niacin) 1.2 2.4  2-4 times more
 E (tocopherol) 4.2 Only in “Zdorovje”
 H, μg 2.0 2.8  1.4-1.7 times more
Minerals (mg)      
 Calcium 18,0 43,0  2-2.5 times more
 Magnesium 16 75,0  5-6 times more
 Iron 1,2 4,1  3.4 times more
 Phosphorus 86 256  3-4 times more
 Zink 0,70 2,0  2-3 times more
 Manganese 0,57 2,6  2-5 times more
 Copper 0,1 0,4  3-4 times more
 Iodine, μg 1,5 9,6  2-6 times more

Gold Medal awarded on the international tasting competition WORLDFOOD Ukraine 2011

Nutritional Facts

Amount per 100 g of pasta “Zdorovje” No.5:
Proteins – 8.9 g
Fats – 1.7 g
Carbohydrates – 51 g
Calories – 266 kcal.

Pasta from rye flour is widely used in dietetic therapy. Low proteins and carbohydrates content in combination with vegetable fiber are especially important for those suffering from diabetes!

Because flour for this pasta is produced from whole grains, it contains wheat germ. Vitamin E (tocopherol) is contained only in wheat germ.

Vitamin Е is required for regeneration of hormones that stimulate sexual activity. Its deficiency causes weakening of immune system.

Wheat germ is recommended to people under physical and mental workloads, malnourished, pregnant, and nursing. It is also good for those suffering from chronic ischemic heart disease, high blood cholesterol or triglycerides.

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