Health and Nutrition
Seeds and grains are natural, healthy concentrated sources of nutrients. Their nutritional profiles illustrate the panoply of functional qualities that contribute to our body’s good health.
Precious seed and grain resources
Pseudocereals, legumes or pulses and oilseed crops are excellent sources of protein, with a high essential amino acid content. The fat contained in seeds and grains is low in saturated fatty acids and, in some cases, contains useful levels of fatty acids such as omega-6 (n-6) linoleic acid and omega-3 (n-3) linolenic acid.
A good proportion of their carbohydrate content is made up of fibre. In the form of oligosaccharides or polysaccharides, this fibre plays an essential role in the proper function of our digestive system, with prebiotic properties. Macrominerals are also well represented, with calcium, potassium, magnesium and phosphorus. Poppy seeds, for example, have a high calcium content.
Seeds and grains for specific diets
Today, there is an ever increasing focus on the quality of our diets. Changing lifestyles and the quest for wellness have contributed to a greater interest in nutrition. At the same time, progress has been made in terms of identifying food intolerances and allergies. Seeds and grains are increasingly being included in everyday foods, in response to consumer demand.
Seeds, grains and pseudocereals are being used, especially in the form of flour, to formulate gluten-free products. The interest in intensive exercising and sports has led to the emergence of high-protein diets. Low-carbohydrate ketogenic diets are also part of this trend, with a wellness value. Seeds and grains, as well as the ingredients derived from them, can be used to design food supplements.
Seed and grain flours and pastes, for better bio-assimilation
FLANQUART has developed seed and grain flours and pastes as an alternative way to use and benefit from all their qualities. Made in our production units, seed and grain flours and pastes are ingredients for innovative, clean formulations. Our flaxseed and chia seed flours are high in omega-3 fatty acids and fibre. They can also be used as a substitute for certain food additives thanks to their technical and functional properties. Millet and amaranth flours are an excellent option for gluten-free recipes.
While FLANQUART seed pastes are good sources of protein and unsaturated fatty acids. Hemp, pumpkin and sunflower seeds can be used to obtain pastes similar to those made using almonds, pistachios or cashew nuts. They are allergen free and their emulsifying properties make them ideal ingredients in dairy alternatives, vegan cream desserts, fillings or protein-rich gels.
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