Health benefits of coconut flour
Coconut flour is a gluten-free alternative to wheat flour. With 5 grams of fiber per tablespoon, coconut flour has far more of this indigestible carbohydrate than whole-grain flour, which has 0.8 gram per tablespoon, or white flour, which has just 0.2 gram per tablespoon. Much of this fiber is the insoluble type, which adds bulk to stool, helps a person feel full, deters constipation and enhances colon health. Coconut flour can be added to baked goods, sauces or smoothies to help reach the recommended 25 to 38 grams of fiber daily.
Due to the high-fiber content, coconut flour doesn't spike blood sugar as quickly as grain-based flours. A study published in the "British Journal of Nutrition" in 2003 found that substituting coconut flour for some of the wheat flour in traditional baked goods lowers the glycemic index - the measure of a food's impact on blood sugar - of the finished product. This moderate blood-sugar effect could be a positive for diabetics who need to carefully control their blood sugar.
Coconut flour also contains a significant amount of protein, especially when compared to wheat flour. A 100-gram serving of coconut flour has 19 grams of protein while wheat flour has just 10. Although this protein doesn't contain all the essential amino acids, it does contribute to the total daily protein intake to help with cell repair and growth. Coconut flour also contains about 9 grams of healthy fats per 100 grams.
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