Addys Fonio Poundo (1.5kg)

ADDYS FONIO POUNDO

Addys Fonio Poundo is a daytime swallow food.

It is a rich source of B vitamins; thiamine, riboflavin, and niacin which are necessary for the growth, development, and functions of cells, as well as energy production.
It is rich in copper, iron, zinc, and magnesium.
Iron and copper in this pound help form red blood cells, connective tissues, and blood cells.
Zinc in it plays a role in immune function and cell growth.
Magnesium is useful in energy production.
The swallow is rich in antioxidants that help reduce the risk of diabetes.
It also helps prevent heart disease, and pancreatic and stomach cancer.

Fonio has a very low glycemic index, so it is absorbed into the body slowly and doesn’t cause spikes in the blood sugar levels that other refined grains do. It also contains sulphur, chromium and amino acids that help to control diabetes and studies have indicated that eating Fonio might be a way to control blood sugar levels in diabetics.

DIRECTION:

Stir in 3-4 table spoons into a pot on fire with very little water.

Keep stirring till it firms up.

Enjoy with any soup.

₦ 6,000:00

CategoriesFlour, Low Carb Poundo, Swallow Tagsfonio, fonio flour, fonio poundo

Addys Fonio poundo is made from fonio grains also called “ACHA”

Fonio Grain is an ancient African grain with several nutrients and health benefits. It is diabetic friendly and gluten-free.
Acha is a rich source of vitamins, minerals, fibre, carbohydrate, protein, amino acids containing methionine, and cysteine.
Fonio is an ancient cereal grain that has been cultivated in West African countries for over 5,000 years. Also called Acha, it is the tiniest grain in the millet family and a main source of nutrition for more than 3 million people.
The grain is the size of a very small seed, that quadruples in size once cooked. Fonio provides fiber as well as B-vitamins, zinc, and magnesium, making this versatile grain a healthy addition to your diet.

Here are 10 of the amazing health benefits of Fonio that everyone is talking about: