Question 1

Why does this pastry flour receive a Nutri‑Score of D, and which nutrients are responsible?

Accepted Answer

The Nutri‑Score algorithm assigns points for energy, saturated fat, sugars and salt, then subtracts points for protein and fiber. This flour scores poorly mainly because of its relatively high salt content (2 g per 100 g) while offering low amounts of saturated fat, sugars and fiber, resulting in a D rating.

Question 2

How does the salt content in this flour affect a hypertensive diet?

Accepted Answer

With 2 g of salt per 100 g, the flour contributes a noticeable amount of sodium, which can raise blood pressure when consumed in large quantities. For people managing hypertension, it is advisable to limit the amount of this flour in recipes or balance it with low‑salt ingredients.

Question 3

Is the wheat gluten in this flour a concern for people with celiac disease or wheat allergy?

Accepted Answer

Yes. The flour is made from wheat, so it contains gluten, which can trigger adverse reactions in individuals with celiac disease or wheat allergy. Those needing a gluten‑free diet should choose an alternative flour such as rice or almond flour.

Gallo

Harina para repostería

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