Dry rye sourdough 500 g - VIVIO

Dry rye sourdough 500 g - VIVIO

Thanks to their richness in valuable nutrients, vitamins, and minerals, including whole grain products made from dry rye sourdough in a balanced diet has a positive impact on human health and well-being. Their properties should be appreciated primarily by those struggling with diabetes or insulin resistance. Scientific research confirms that whole grain bread baked with rye sourdough, compared to traditional "white" bread made with baker's yeast, causes a lower increase in blood sugar after consumption.
It is also worth knowing that whole grain bread made from rye sourdough is widely used in the Mediterranean diet, which is considered one of the most important elements in the prevention of cardiovascular disorders. Multigrain bread made from dry rye sourdough is an excellent source of fiber responsible for lowering blood cholesterol levels, thus reducing the risk of developing atherosclerosis and the occurrence of heart attacks in the future. The high content of magnesium and potassium in these products is also important. These two minerals are responsible for protecting the circulatory system, helping, among other things, to lower blood pressure levels and improve the circulation process.
B vitamins, present in dry rye sourdough as well as in products made on its basis, also play an important role in human nutrition. They are responsible for supporting the proper functioning of our nervous system, contributing, among other things, to increasing stress resistance, as well as increasing the ability to concentrate in the long term and a more effective memory. Therefore, it is so important to eat high-quality whole grains made from rye sourdough during days full of challenges (e.g. during the work week or at school) . This type of bread baking should also interest everyone who wants to get rid of unnecessary extra pounds. The fiber contained in whole grain products supports the proper peristalsis of the intestines, which contributes to the increase in the volume of fecal mass and regulates the rhythm of bowel movements. Thanks to this, it becomes possible to increase the effectiveness of methods used for weight loss, as well as ensure better well-being. Additionally, the fiber in rye sourdough baked goods is responsible for maintaining a lasting feeling of satiety after eating a meal, which in turn reduces the urge to snack on unhealthy snacks between meals.

< strong> INGREDIENTS
Ground rye products, water, lactic ferments.

NUTRITIONAL VALUE OF THE PRODUCT PER 100 g
Energy value - 978 kJ / 235 kcal
Fat - 3 g
- of which saturated fatty acids - 0.2 g
Carbohydrates - 21.5 g
- of which sugars - 1 g
Fiber - 34 g
Protein - 13.5 g
Salt - 0.05 g

NET WEIGHT: 500 g

INSTRUCTIONS FOR USE < br /> Application: for bread, mixes, concentrates, flours.
Add 5-20 g per 1 kg of wheat flour (or wheat product) or 50-60 g per 1 kg of rye flour (or rye product).< br /> Rye sourdough is widely used not only in the food industry, but also in our kitchen. We can use it both for baking whole grain bread and low glycemic index rolls. Thanks to this, we will enrich the bread we eat with a set of nutrients valuable for health, B vitamins and minerals such as magnesium, potassium and iron.

RECOMMENDED STORAGE CONDITIONS < br /> Store in a cool, dry place.