• 34/11 Pant Nagar, Jangpura, New Delhi 110014 (INDIA)

Fafra Flour


Common name: Fafra grown at 2200-3500 metres. Fafra flour can be safely eaten by people who have celiac disease as it does not contain gluten. Fafra flour can be a good substitute for wheat, oats, rye and barley in a gluten-free diet.
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Product description

Since Fafra flour does not contain gluten, it is often mixed with some type of gluten-containing flour (such as wheat) for baking. This is a good source of fibre. According to AHA, dietary fibre helps improve blood cholesterol levels, which, in turn reduces the risk of heart disease, diabetes, stroke and obesity

Health Benefits:

  • It lowers the blood sugar, cholesterol and also prevents/cures diabetes.
  • It helps in weight loss, increase immunity and is important for better growth and development in children.
  • It contains 70% globulin protein which has a high digestible coefficient.
  • Buckwheat proteins are rich in amino acids for insulin signal transduction found deficient in Type II diabetes and polycystic ovary syndrome.
  • Fagopyritols helps in treatment of patients with non insulin dependent diabetes.
  • Choline present in buckwheat increases the efficiency of liver.

Unique value:

Rutin, a phyto chemical present in Fafra flour increases the strength and elasticity of arteries/veins and also regulates blood cholesterol level. Thus, an ideal food for blood pressure and diabetic patients

Additional information


1 KG., 5 KG.