Rich in antioxidants (OPC), easy to digest, over 50% roughage, low in sodium. This grape seed flour is from controlled biological cultivation. It is made by careful cold pressing of the seeds of sun-ripened red grapes. Grape seeds are the richest natural source of oligomeric proanthocyanidins (OPC), secondary plant materials from the group of polyphenols (Antioxidants).

Grape seeds are unique amongst foods because of their bioactive substances. In addition, grape seed flour is recognised for the high content of roughage it contains, as well as the minerals calcium, magnesium and iron.

Grape seed flour is versatile and can be used, for example, as a baking ingredient (simply replace 5-7% of normal flour with grape seed flour), for making bread, bread rolls, pizza, cake, soups and desserts or as an addition to yoghurt, curd and muesli.