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Wheat Flour (밀가루)

Wheat Flour

밀가루Milgaru

Triticum aestivum (ground)

Wheat (소맥/小麥) is documented in the Donguibogam under 곡부 소맥조 as cool in nature with sweet flavor. In Korean cuisine, wheat flour is used for noodles, pancakes (jeon), and dumplings.

Traditional Medicine

Source: Donguibogam (동의보감)

Nature (性)

Cool (涼)

Flavor (味)

sweet

Target Organs (歸經)

Spleen (脾), Heart (心)

Benefits

  • energy

    Supplements spleen and stomach, fills deficiency and provides sustenance

    비위를 보하고 허를 채운다

    Source: 동의보감 [탕액편] 곡부 소맥조

Key Compounds

GlutenStarchB vitamins

This information is based on traditional Korean medicine texts (Donguibogam) and is for cultural reference only. It does not constitute medical advice.

Seasonal Availability

Available year-round

Available year-round as a pantry staple.

Culinary Profile

Flavor

Texture

Common Uses

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