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Dried vegetables
CHICKPEAS
Product Features:
The chickpea is one of the most popular vegetables in the world and ancient origins. It ranks third in the world consumption of legumes and soy beans after. Chickpeas are the fruit contained in the pod of the plant, irregularly shaped and colored cream.
Nutritional product values according to the Italian Institute for Food and Nutrition
BORLOTTI BEANS
Product Features:
The "borlotto" is only one of more than 500 varieties of beans cultivated by man. Like other types of common bean it is native to South and is distinguished by its classic red veins on the seeds and pod. Those buckets require a night of tempering in water.
Nutritional product values according to the Italian Institute for Food and Nutrition
BIANCHI DI SPAGNA BEANS
Product Features:
The white beans are present in the market both in their natural form, whether in the form of specific supplements: both can provide important benefits for the organism. The Whites of Spain (oversize and dishes suitable for salads and delicate flavor) are among the best-known varieties.
CANNELLINI BEANS
Product Features:
The cannellini beans come from a typical Tuscan cultivation, have a long thin shape, they are white glossy. That obviously allowing cannellini beans to be very healthy is the great wealth of nutritional property had they bring with them. It is vegetables that contain few calories, but most are virtually fat-free. 100 grams of white beans contain about 91 calories.
Nutritional product values according to the Italian Institute for Food and Nutrition
CICERCHIE BEANS
Product Features:
The "cicerchia" bean is one of the oldest vegetables (archaeological finds in Mesopotamia, 8000 BC, domesticated in the Balkan Peninsula around 6000 BC), the most consumed by our ancestors, more exquisite. Delicate flavor, unique, according to some of the chickpeas and beans, is also unique for its shape, vaguely square and very irregular, so that almost no two equal seeds.
DARK RED BEANS
Product Features:
The beans are dark red kidney-shaped, large, red amaranth, soft on the skin soft; savory taste and floury texture. Ideal for salads, in combination with the meat and for the preparation of ethnic dishes.
LAMON BEANS
Product Features:
Lamon bean is produced with methods traditionally environmentally friendly, carefully selected and worked patiently. The area of production of seed is limited to the plateau of Lamon and Sovramonte, where fertilization takes place only with some mature manure, on land carried out by small family farms, always devoted to the cultivation of beans. The properties common to all the beans, to Lamon adds delicate taste, palatability and a more easily digestible as it has a very thin skin and a tender pulp which makes it sought and paid for with preferential price.
BLACK BEANS
Product Features:
The black beans are health benefits as rich in antioxidants, which are important in the prevention of degenerative diseases. The black bean is present mainly in the culinary traditions of the Americas: we find it in the Creole cuisine of Central America, in the tex-mex the southern United States and in Brazil.
BLACK EYE BEANS
Product Features:
Cream-colored legumes with a characteristic black speck-shaped ring (eye) Surrounding the ilo. They have thin skin What facilitates cooking, does not break and makes more digestible RESPECT To Advertisement beans.
TONDINI BEANS
Product Features:
Small round white legumes also called "Pearls", a delicate flavor, tender texture and thin skin. Ideal for soups, side dishes, salads and in combination with the fish. They are great simply boiled and served with a drizzle of extra virgin olive oil.
SPELT
Product Features:
Spelt is a very popular and used food in the Mediterranean diet, accomplices its high nutritional properties. More and more frequently chosen in vegetarian and vegan diets, this cereal has its roots in the distant past, as it is one of the first cultivated by man. Spelt, not much different from common wheat: it shares the benefits but also the limits, for example in the diet for celiac disease because it contains gluten.
Nutritional product values according to the Italian Institute for Food and Nutrition
DRIED FAVA BEANS
Product Features:
The fava beans are legumes particularly tasty and low in calories and bring significant benefits to the body. Rich in many vitamins and minerals (such as iron, phosphorus, potassium and calcium), beans play an important laxative, diuretic and revitalizing. They also have L-dopa, an amino acid capable of increasing the amount of dopamine in the brain.
Nutritional product values according to the Italian Institute for Food and Nutrition
BUCKWHEAT
Product Features:
For its nutritional and food use, this plant was always placed between commercially cereals, although not belonging to the buckwheat family of grasses, as the term is not corn but commodity and botanical and scientific literature. Buckwheat is rich in minerals, especially iron, zinc and selenium. It is consumed in soups, especially vegetable and, in the form of flour, for the buckwheat polenta, crepes and the preparation of the pasta or even as porridge and for the preparation of cakes or biscuits.
Nutritional product values according to the Italian Institute for Food and Nutrition
PANTELLERIA LENTILS
Product Features:
Are a food recommended for the low-fat diet or with special energy needs. Legumes are required to soak in fresh water, with no added salt or baking soda. Before cooking water should be changed. They have a high content of protein and dietary fiber and the complete absence of cholesterol.
Nutritional product values according to the Italian Institute for Food and Nutrition
GIANT LENTILS
Product Features:
This lentil is a giant lentil ecotype formerly widespread throughout South Italy, this was exported to the United States and Canada, it has been gradually disappearing, leaving room for ecotypes smaller and much more profitable. This variety has nutritional values much higher than the common lentil small.
Nutritional product values according to the Italian Institute for Food and Nutrition
MIGNON LENTILS
Product Features:
The mignon lentil is the variety of the smaller form between pulses. Lentils have properties that make them important nutrients excellent substitutes for animal protein. Unique attention: their cooking which takes about 45 miutes while for a good result it is important to keep them for a couple of hours in the water. Mignon Lentils Prime Cut are great on their own or as an ingredient for soups, cereals.
Nutritional product values according to the Italian Institute for Food and Nutrition
PEARLED BARLEY
Product Features:
It is a barley subjected to an intense process of refining, with the removal of the whole outer part of the grain, so that it assumes a white color. The big advantage is the elimination of time soaking: this type can be cooked immediately. The disadvantage, however, is the loss of the original characteristics: the fibers are reduced, you lose vitamins and they fall largely of the mineral salts.
Nutritional product values according to the Italian Institute for Food and Nutrition
BROKEN PEAS
Product Features:
The peas are a source of vegetable protein are easily absorbed and rich in phosphorus, potassium, sodium, magnesium and iron. Also abound fibers, which help intestinal functions and are a good weapon in the control of the yeast glucose and cholesterol in the blood. They have an excellent amount of vitamin B9, for which they are particularly suitable during pregnancy.
Nutritional product values according to the Italian Institute for Food and Nutrition
GREEN PEAS
Product Features:
The peas are a source of vegetable protein are easily absorbed and rich in phosphorus, potassium, sodium, magnesium and iron. Also abound fibers, which help intestinal functions and are a good weapon in the control of the yeast glucose and cholesterol in the blood. They have an excellent amount of vitamin B9, for which they are particularly suitable during pregnancy.
Nutritional product values according to the Italian Institute for Food and Nutrition
YELLOW SOYBEAN
Product Features:
The yellow soybean, which has the appearance of beans round of yellow color, is the one that produces the "flesh" and the milk, but it can also consume as well, leaving the beans to soak for 12 hours and baking them for half an now in a pressure cooker. The soy proteins gives a greater extent than that of any other vegetable and offers eight essential amino acids that our organism is not able to "manufacture" only and that is forced to take it from. Soy is one of the rare protein foods that can help lower the bad cholesterol, while keeping constant the level of the good.
Nutritional product values according to the Italian Institute for Food and Nutrition
RED SOYBEAN
Product Features:
Soybeans red is actually belonging to the family of beans: azuki beans (red beans). The soy proteins gives a greater extent than that of any other vegetable and offers eight essential amino acids that our organism is not able to "manufacture" only and that is forced to take it from. Soy is one of the rare protein foods that can help lower the bad cholesterol, while keeping constant the level of the good.
Nutritional product values according to the Italian Institute for Food and Nutrition
GREEN SOYBEAN
Product Features:
Green soybeans is the mung bean, lentil appearance like an emerald green, from which we get the "bean sprouts" found in supermarkets. The soy proteins gives a greater extent than that of any other vegetable and offers eight essential aminoacids that our organism is not able to "manufacture" only and that is forced to take it from. Soy is one of the rare protein foods that can help lower the bad cholesterol, while keeping constant the level of the good.
Nutritional product values according to the Italian Institute for Food and Nutrition
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