The basis of the baking mixture is amaranth flour, which is gaining increasing popularity among consumers and specialists in the field of dietetics due to its unique properties.
Amaranth grain contains on average 14.0-20.0% protein; 60-62% starch; 5.8-9.7% lipids and 3.9-16.5% dietary fiber. Due to the high content of lysine, tyrosine, phenylalanine, isoleucine and the balance between all essential amino acids, the biological value of amaranth protein is higher than that of wheat protein by 15-18%. The basis of the lipid component is unsaturated fatty acids. The lipid fraction contains up to 10% squalene-an unsaturated hydrocarbon with a powerful antioxidant and anti-carcinogenic effect. Squalene is a structural substance of human skin cells and has an antitumor effect based on the enrichment of tissues and organs with oxygen, which contributes to the intensive metabolism of nutrients. In addition, squalene serves as a precursor to a number of substances that are important for the functioning of the human body, including cardiac glycosides and certain hormones.
Amaranth flour is a rich source of vitamins (B1, B2, B9, PP, H, C, E) and minerals (P, K, Ca, Fe, Mg, etc.). The valuable composition and properties give special importance to grain amaranth in the modern world, since the problem of protein intolerance of traditional cereals (wheat, rye, barley, oats) is becoming more acute, which requires their exclusion from the diet. Such intolerance is associated, firstly, with a food allergy to the protein of these cereals, and secondly, with a genetic disease-celiac disease.
Composition: amaranth flour, powdered sugar, corn starch, baking powder, egg powder, salt, vanilla.
Nutritional value (per 100 g of product): protein-10.89 g; fat-3.71 g; carbohydrates-72.16 g; including starch-51.73 g; energy value-344/1441 kcal/kJ.