Silybum marianum flour, obtained from the seeds of the plant, has a rich nutritional composition that includes important vitamins, minerals, and antioxidants.
In particular, silybum marianum flour contains substances such as silymarin, which has powerful protective properties and helps the body cope with stress caused by toxins.
It contains a variety of vitamins and minerals, including vitamin E, vitamin B6, calcium, magnesium, and potassium.
Due to its high fiber content, the flour helps improve digestion and promotes a feeling of fullness.
Research shows that silybum marianum may contribute to improved liver function, lower cholesterol levels, and support cardiovascular health.
Nutritional Value
In terms of macronutrients, silybum marianum flour has the following composition:
- Calories: about 300-400 kcal per 100 g
- Protein: 30 g
- Fat: 10-15 g
- Carbohydrates: 25 g
While exact data on the glycemic index of silybum marianum flour may vary, it is generally accepted to be less than 10.
The glycemic load also remains low, helping to avoid sharp spikes in blood sugar levels.
Substitution options in recipes
Flaxseed flour. The profile of fiber and fat-soluble antioxidants is similar. Flax is more mucilaginous, so increase the water in the dough by 5%.
