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Storage Type Sunflower oil Specification Sunflower oil Shelf Life 24 Manufacturer Factory Ingredients Sunflower oil Content Sunflower oil Address Company Instruction for use Food Place of Origin Tanzania Type SUNFLOWER OIL Product Type Nut & Seed Oil Processing Type Refined Cultivation Type COMMON Use Cooking Packaging Glass Bottle, Bulk, Mason Jar Purity (%) 100 Volume (L) 5 Brand Name Sunflower oil Model Number Sunflower oil Sunflower Oil 100% Refined Sunflower Cooking Oil Product name Sunflower Oil 100% Ukraine Refined Sun Flower Oil Pure 100% Refined Sunflower Oil Plastic PET Bottle 1L Processing Refined 100% Pure Application Daily Food Cooking Function Healthier Cooking Taste Delicious Color Red-brown MOQ 20tons Packing 1L 2L 3L 5L Flexi tank
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins. Its different types are variously known as gram or Bengal gram garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. India produced 64% of the worldâ??s total chickpeas. Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine. Chickpeas are a nutrient-dense food, providing rich content 20% or higher of the Daily Value of protein, dietary fiber, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10-16% of the Daily Value. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76 which is higher than many other legumes and cereals.
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Peanut seeds, also known as peanut kernels or peanuts, are the edible seeds of the Arachis hypogaea plant. Here are some key characteristics and considerations regarding peanut seeds: Botanical Description: Peanut seeds are legumes that grow underground, belonging to the Fabaceae family. The plant produces yellow flowers, which develop into pods containing the peanut seeds. Nutritional Composition: Peanut seeds are nutrient-dense and contain a variety of essential nutrients, including protein, healthy fats, fiber, vitamins, and minerals. They are particularly rich in monounsaturated and polyunsaturated fats, which contribute to heart health. Protein Source: Peanut seeds are an excellent plant-based source of protein, making them a valuable addition to vegetarian and vegan diets. They provide all nine essential amino acids necessary for human health. Energy-Rich: Peanut seeds are calorically dense, providing a significant amount of energy per serving. This makes them a convenient and satisfying snack option for individuals seeking a quick energy boost. Health Benefits: Consuming peanut seeds as part of a balanced diet may offer various health benefits. They have been linked to improved heart health, reduced risk of certain chronic diseases, and better weight management when consumed in moderation. Versatile Culinary Use: Peanut seeds are incredibly versatile and can be enjoyed in numerous ways. They can be eaten raw, roasted, boiled, or ground into peanut butter. Peanut seeds are commonly used in savory dishes, such as stir-fries, curries, and salads, as well as in sweets like cookies, cakes, and candies. Allergen Consideration: Peanut seeds are one of the most common food allergens, and individuals with peanut allergies must avoid consuming them to prevent severe allergic reactions. Cross-contamination in food processing facilities is a concern for those with peanut allergies. Sustainable Crop: Peanut cultivation is relatively sustainable, as the plants have nitrogen-fixing properties, reducing the need for synthetic fertilizers. Additionally, peanut plants can improve soil health by increasing organic matter and promoting soil biodiversity. In summary, peanut seeds are nutrient-rich legumes with a wide range of culinary uses and potential health benefits. Whether enjoyed as a snack, incorporated into savory dishes, or used as a base for peanut butter, peanut seeds are a flavorful and versatile ingredient that adds both taste and nutrition to a variety of recipes.
Introducing Grade A Ugandan Vanilla Pods, a culinary treasure originating from the fertile lands of Uganda. These natural fresh beans are carefully nurtured to perfection, capturing the essence of Uganda's unique terroir. With a size ranging from 12 cm to 20 cm and a moisture content between 25% and 30%, these vanilla pods are brimming with flavor potential, boasting a vanilin content of 1.5% to 2.2%. Our journey into the birth of this precious spice begins with the lush vanilla plantations of Uganda. Nestled under the gentle equatorial breeze, our Grade A Ugandan Vanilla Beans thrive in an ideal environment with rich soil and a balanced climate. Our dedicated farmers employ meticulous hand-pollination techniques to ensure the development of exquisite vanilla beans. The beans, plump and brimming with flavor, undergo a carefully orchestrated processing method: Growing Vanilla: In the heart of Madagascar, our vanilla plantations enjoy tropical warmth and fertile soils. Meticulous hand-pollination ensures precise flower pollination, laying the foundation for exquisite vanilla beans. Dipping: Within three days of harvest, beans are dipped in hot water at temperatures ranging from 60�°C to 70�°C, with timing depending on bean size and other variables. This process kills the vegetative skin and activates vanillin production, the primary flavor component. Sweating: Immediately after dipping, beans are tightly wrapped in wool blankets and stored in a dark, airtight container. This initiates enzymatic reactions that transform cellulose and starches into vanillin, giving vanilla its subtle aroma. Drying: The drying process involves two stages: sun drying and drying in the shade. Sun drying begins by spreading the beans on sheets under the sun for several days, with regular rolling and returning to the box. Drying in the shade takes place indoors on drying racks after bean heads are made. Packaging: The final stage of vanilla processing involves bulk sorting, classification, measurement, packaging, and storage. These meticulous steps ensure that only the finest Grade A Ugandan Vanilla Pods reach your kitchen. Each step in this journey is a testament to the dedication of our farmers and the unique character of Uganda's soil and climate. Our Grade A beans promise to transform your dishes into culinary masterpieces, paying homage to the birth of this truly precious spice. With a shelf-life of 2 years, you can savor the magic of Ugandan vanilla in your culinary creations for an extended period. Embark on a flavor-filled journey and experience the essence of Uganda's rich terroir with Grade A Ugandan Vanilla Pods. Whether you're a professional chef or a home cook, these vanilla pods are your key to unlocking a world of delightful flavors. Don't miss out on this opportunity to elevate your cooking to new heights with the finest Ugandan vanilla beans.
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