Alternative flours

In the area where I live, there are several Indian/Asian groceries, who carry a myriad of different types of flours made from all different kinds of seeds, grains and even legumes, like peanuts and lentils. Because they come from cultures all around the world, they have different names. Here are a few that we acquired today along with some of their nutritional information.

Udad (lentil)

  • serving size 30g
  • Total Carbohydrate 19g
  • Dietary Fiber 4g (16%)
  • Sugars 1g
  • Protein 7g
  • Iron 15%

Moong Dal

  • Serving Size 46g
  • Total Carbohydrate 31g
  • Dietary Fiber 5g
  • Sugars 0g
  • Protein 11g
  • Calcium 4%
  • Iron 20%

Gram Flour (chickpea, garbanzo bean etc.)

  • Serving Size 30g
  • Fat 1g
  • Carb 17g
  • Fiber 2g (8%)
  • Protein 7g
  • Iron 8%
  • Phosphorous 11%
  • Calcium 4%
  • Potassium 8%

Barley Flour

  • Serving Size 30g
  • Fat 0g
  • Potassium 3%
  • Total Carb 23g
  • Fiber 5g (20%)
  • Protein 3g
  • Phosphorous 9%
  • Iron 4%

Special Thanks to Bob’s Red Mill for some of the nutritional information, and for producing such excellent products.


About f0nq

I am an avid plant lover. Stark raving mad, foaming at the mouth, chewing my own leg off crazy about plants and how amazing, beautiful and interesting they are.

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