Il più antico tra i cereali

Pasta di Monococco integrale, cerale arcaico (il primo coltivato dall’uomo nelle testimonianze archeologiche) biologico italiano, pastificato in 2 versioni: integrale ed integrale con spirulina. Ha una piccola percentuale di glutine, 3% ma non attiva i due geni (DQ2 DQ8) responsabili della celiachia. 

 

La Pasta integrale di Monococco esprime

  • sali minerali (selenio, zinco, rame, manganese) in alta concentrazione, 
  • Vitamina E, tocoferolo, è fondamentale per la pelle, la prevenzione cardiovascolare e del declino cognitivo
  • prebiotici, cibo essenziale dei probiotici, aiutano le corrette funzioni intestinali, inclusa l’azione immunostimolante
  • basso indice glicemico, lo rende ideale per i diabetici
  • è ideale per intolleranti al glutine
  • alto contenuto di proteine (19%circa), utile per sportivi, vegani e vegetariani e per lo svezzamento

“The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities (which limit antioxidant degradation during food processing) contribute to the excellent nutritional properties of its flour, superior to those of other wheats (..…) Current trends towards the consumption of functional foods suggest that this cereal may still play a significant role in human consumption, especially in the development of new or special foods with superior nutritional quality.”  J Sci Food Agric. 2014 Mar 15;94(4):601-12.

 

The most ancient ceral in human history

Wholemeal Einkorn pasta, archaic cereal (the first cultivated by man in the archaeological evidence) Italian organic, is in 2 versions: wholegrain and wholegrainl with spirulina. It has a small percentage of gluten, 3% but does not activate two genes (DQ2 DQ8) responsible for celiac disease.

Wholegrain Einkorn (triticum monococcum) Pasta has

  • minerals (selenium, zinc, copper, manganese) in high concentration,
  • Vitamin E, tocopherol, is essential for the skin, cardiovascular and cognitive decline prevention
  • prebiotics, essential food for probiotics, help correct intestinal functions, including immunostimulant action
  • low glycemic index, making it ideal for diabetics
  • It does not activate the two genes responsible for celiac (DQ2 and DQ8), and is ideal for gluten intolerant
  • high protein content (about 19%), useful for athletes, vegans and vegetarians and children weaning

“The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities (which limit antioxidant degradation during food processing) contribute to the excellent nutritional properties of its flour, superior to those of other wheats (..…) Current trends towards the consumption of functional foods suggest that this cereal may still play a significant role in human consumption, especially in the development of new or special foods with superior nutritional quality.”  J Sci Food Agric. 2014 Mar 15;94(4):601-12.

 

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