Cottonseed Flour (Defatted, Glandless)
Cottonseed flour, particularly in its defatted, glandless form, is an excellent source of high-quality protein and offers a wealth of essential nutrients. This flour is derived from the seeds of the cotton plant, which undergoes a process to remove the oil, leaving behind a nutrient-rich flour that can be used in a variety of culinary applications, particularly in baking and as a thickening agent for soups and sauces. The absence of oil makes it a versatile ingredient for those seeking a lower-fat alternative in their recipes.
Nutritional Information (Per 100g Serving)
| Nutrient | Amount |
|---|---|
| Energy | 359 kcal |
| Protein | 40.96 g |
| Total Fat | 6.2 g |
| Saturated Fat | 1.588 g |
| Carbohydrates | 40.54 g |
| Dietary Fiber | 3.0 g |
| Sugars | 0.0 g |
| Calcium | 478 mg |
| Iron | 12.66 mg |
| Magnesium | 721 mg |
| Phosphorus | 1597 mg |
| Potassium | 1772 mg |
| Sodium | 35 mg |
| Zinc | 11.69 mg |
| Copper | 1.18 mcg |
| Manganese | 2.143 mg |
| Selenium | 5.6 mcg |
| Vitamin C | 2.4 mg |
| Thiamin (Vitamin B1) | 2.102 mg |
| Riboflavin (Vitamin B2) | 0.399 mg |
| Niacin (Vitamin B3) | 4.065 mg |
| Vitamin B6 | 0.769 mg |
| Folate (Vitamin B9) | 229 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 22 mcg |
| Vitamin E | 0.0 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Cottonseed flour may not be as commonly recognized as a potential allergen, but individuals with sensitivities to seeds or nuts should exercise caution. It is recommended that those with known allergies to seeds or tree nuts consult a healthcare professional before consuming cottonseed flour-based products.
Dietary Preferences
- Vegan: Cottonseed flour is plant-based, making it suitable for vegan diets.
- Gluten-Free: It does not contain gluten, making it an excellent option for those with celiac disease or gluten sensitivities.
- High Protein: This flour is rich in protein, which can be especially beneficial for vegetarians and vegans looking to increase their protein intake.
- Low in Sugar: Cottonseed flour contains no sugar, making it a suitable ingredient for low-sugar and diabetic-friendly recipes.
Culinary Uses and Benefits
Cottonseed flour’s high protein content and moderate fat profile make it a valuable addition to many recipes. Its versatility allows it to be used as a flour replacement in gluten-free baking, or to enhance the texture of bread, muffins, or cookies. Due to its high fiber content, it also serves as a natural thickener for soups, sauces, and stews. Additionally, its neutral flavor allows it to blend seamlessly into savory dishes without overpowering the other ingredients.
Advice for Use
While cottonseed flour can be used in most recipes that call for flour, it is essential to understand that its unique properties, such as its high protein content, may affect the texture of baked goods. When substituting for regular flour, it is advisable to blend it with other gluten-free flours (such as rice flour, oat flour, or sorghum flour) to achieve the desired consistency in baked products. When used in savory dishes, it can also be combined with spices, herbs, and other flavorings to create rich, hearty sauces or batters for frying.
Conclusion
Cottonseed flour, in its defatted, glandless form, is an excellent alternative to traditional flours, particularly for those looking for high-protein, gluten-free, and low-sugar options. With its rich nutrient profile and versatile applications in both savory and sweet recipes, this flour is an exciting and valuable addition to any kitchen. Whether youβre baking, cooking, or thickening sauces, cottonseed flour offers a nutritious and functional ingredient to support various dietary preferences and culinary needs.
