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A ready to eat pre- cooked meal, Wheat Flakes is wholesome power of packed meal that is special made from whole wheat. A breakfast meal, it is known to have high energy quotient and a natural source of proteins, iron and low calories fat.
Why Our Wheat Flakes?
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Maize, also known as corn, is one of the most extensively cultivated cereal crops in the World. More maize is produced, by weight, than any other grain, and almost every country in World cultivates maize commercially for a variety of uses. The abundant cultivation of maize globally has led to concerns about monocropping and biodiversity.
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Oat Flakes are made from steamed whole oats that are rolled out to flatten. The flattened oats are then flaked into small pieces of material, which will cook very quickly while retaining the nutritional value of whole oats. Oats are extremely high in fiber, especially when eaten whole, and they contain a number of other useful vitamins and minerals. Eat oat flakes as a breakfast cereal, by heating them and mixing them with an assortment of ingredients. They can also be added to baked goods like scones, muffins, cookies, and bread, creating additional texture and adding to the nutritional value of this food.
Why Our Rolled Oat Flakes?
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It is a cereal grain, having a mild, starchy flavor and a slightly chewy texture. Pearl barley, the most popular form used for cooking, has the outer hull removed and has been polished or "pearled." Barley is a whole-grain food and its consumption offers several health benefits. It is a highly soluble fiber and can reduce blood cholesterol and blood glucose levels. Barley is also low in fat. Types of barley include hulled, hulless and pearled barley. When barley is hulled, the tough inedible outer layer is removed. Still considered minimally processed, the hulled barley is a whole grain. It comes in kernels, flakes, grits and flour. Hulless barley, also known as naked barley, still has the tough outer hull loosely attached.
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Wheat is a whole grain that contains three distinct parts that are separated during the milling process to produce flour. Endosperm :This is about 83 percent of the kernel weight and the source of white flour. The endosperm contains greatest share of protein, carbohydrates and iron, as well as the four major B-vitamins, such as riboflavin, niacin and thiamin and folic acid. It is also a source of soluble fiber. Bran :Bran is about 14 1/2 percent of the kernel weight. Bran is included in whole wheat flour and can also be bought separately. The bran contains dietary fiber, a small amount of protein, significant quantities of vitamin E, B-vitamins, minerals, antioxidants and photochemical. Germ :The germ makes up about 2 1/2 percent of the kernel weight. The germ is the embryo or sprouting section of the seed, often separated from flour in the milling because the fat content (10 percent) limits flour's shelf-life. The germ contains minimal quantities of high protein and a greater share of B-complex vitamins and trace minerals.
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Corn Flakes are one of the natures most nutritious and delicious, high fiber health food, which gives energy and vitality for your daily needs from the sugar, salt and malt syrup.
Why Our Corn Flakes?
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