Detailed Product Description
Obtained from oatmeal stone milling. Compared with oat flour obtained from oat grain, the one obtained from oatmeal is less bitter and easier to preserve. From a nutritional point of view oat reduces bad cholesterol (LDL), increases basal metabolism and satiety (thanks to the soluble fibre) and also slows the entry of glucose into the circulation, determining the lower glycemic index of the whole meal.
The organic oat flour is especially rich in tryptophan (185 gr per 100 gr of finished product), an essential amino acid precursor of serotonin (a neurotransmitter that plays an important role in regulating mood and sleep).