Organic WHOLE-GROWN Einkorn Flour (1kg) -Antonopoulos Estate-

Organic wholemeal einkorn flour from the unimproved local variety Calpoutzas (the only surviving Greek mono-grain variety in Greece).

Ingredients: Organic whole wheat flour

Suitable for vegans and vegetarians

Best before: See on the packaging.

Storage conditions: In a cool and dry place

According to research by the Kapodistrian University of Athens (EKPA), the whole-wheat flour of the Antonopoulos Farm has been proven to have the highest content of POLYPHENOLS (which are preserved even after baking!) which has been recorded internationally in grains for the last 20 years!

Polyphenols are a class of antioxidants that neutralize free radicals and protect the body from cardiovascular disease and cancer.

With content that exceeds 1 gram of phenols per kilogram, the traditional grain varieties of the Antonopoulos Farm were shown to contain up to three times the amount of phenols compared to corresponding grains from Europe, America and Asia.

The research revealed that the seed, flour and bread made from whole-wheat einkorn flour from the farm's indigenous local variety contained the highest content of alkylresorcinols (a class of polyphenols) (455-1148 mg/kg), i.e. at "pharmaceutical" dose levels, while these substances were completely absent from white flour and conventional white flour bread.

Research by the Department of Food Science & Technology of the International University of Thessaloniki conducted in 2023 highlighted the high nutritional value and unique characteristics of traditional Greek wheat varieties cultivated and preserved on the Antonopoulos Farm.

According to the results of the research, the flours that came from local traditional seed varieties (i.e. those from the Antonopoulos farm) had higher content of micronutrients (such as iron, zinc, copper, manganese, phosphorus, magnesium and calcium), phenolic substances and greater antioxidant activity from the commercial conventional durum wheat flour samples examined for comparison purposes.

Specifically, the wholemeal flour of the Antonopoulos farm, except for the higher protein content (16.62%), also presented the highest content of phenolic acids (19.14 μg/g flour) compared to commercial refined durum wheat flour which had the lowest phenolic acid content (5.92 μg/g flour).

Nutritional benefits

-Rich source of iron, zinc, copper, manganese, magnesium, phosphorus, selenium, calcium and potassium.

-Rich source of fiber. Vegetable fibers contribute to the good functioning of the intestine, to the prevention and more effective control of diabetes and to the reduction of cholesterol.

-Rich source of vitamins of the B complex.

-Rich source of protein.

-Rich source of vitamins of the B complex.