Product Description - LIMA BEANS Butter Beans Product origin - Madgascar , Myanmar Key Specifications/Special Features - Foreign Matter 1% Max,Weevilled 1% Max,Sister Bean 1% Max,Damage 3% Max Minimum Order Size and Packaging details - Packing 25,50 Kg Bag , Minimum Order Quantity 20 feet container
Product Description - Green Mung Bean Product origin - Myanmar, Ethiopia, Uzbekistan, Kenya, Tanzania & Mozambique Brazil, Argentina, Venezuela Key Specifications/Special Features - Foreign Matter 1% Max, Weevilled 2% Max, Sister Bean 2% Max,Damage 4% Max size 2.5 mm to 3.5mm+ Machine Cleaned and Sortex Quality Minimum Order Size and Packaging details - Packing 25,50 Kg Bag , Minimum Order Quantity 20 feet container
Bamboo Beans
Black Eye Beans
White Beans
Broad Beans
Black Eyed Beans
Fresh Long Bean
Bulk MRO simplifies procurement for all agriculture products. Adzuki Beans, Black Beans, Black Eyed Beans, Black Pepper, Black Sesame, Brown Flax, Cardamom, Cashews, Chickpeas, Coffee Beans, Coriander, Cumin Seeds, Green Peas, Groundnut, Guava Pulp, Mango Pulp, Pigeon Peas, Red Chilli, Red Kidney Beans, Red Lentil, Rice, Soyabeans, Split Bengal Gram, Split Black Gram, Sugar, Tea Leaves, Turkish or Dew Gram Beans, Turmeric, Wheat, Yellow Corn, etc.
Great Northern beans are white and medium-sized with a mild flavor. They hold their shape well so they can be stewed or used in soups. They are good at absorbing the flavors they are cooked with, so they can complement a variety of ingredients.
Fava beans are usually found fresh at the farmers markets or the produce section; they are equally bitter and sweet. You can stew them and add to soups, braise, roast, saute, or toss them into pasta. You can also eat them cold in salads.
Fayot also known and flageolet beans are small, tender, creamy, and mild in flavor. They have a pale green to ivory white color. They are commonly used in French cuisine for salads, soups, and other flavorful side dishes. Nutritional profile: Per 1/4 cup (raw) 180 kcal, 10 g protein, 0.5 g fat, 34 g carbohydrates, 22 g fiber, 1.0 g sugar, 59.8 mg calcium, 800 mg potassium, and 0 mg sodium.
Red beans are small in size, oval in shape and have the characteristic ruby-colored skin. They have a mild flavor, earthy, slightly sweet and nutty, and soft texture. Often used in Caribbean, Latin, Cajun, and Creole cuisine. Itâ??s great for soups, chilis, and dishes like red beans and rice. Nutritional profile: Per 1/4 cup (dried) 160 kcal, 10 g protein, 0 g fat, 28 g carbohydrates, 7 g fiber, 1.0 g sugar, 60.1 mg calcium, 513 mg potassium, and 0 mg sodium.
Sometimes also called butter beans, depending on your geography, lima beans are small green beans that look like seeds. They taste grainy but are also known to have a mealy and creamy texture. Nutritional profile: Per 1 cup (cooked) 229 kcal, 14.6 g of protein, 0.69 g fat, 42.4 g carbohydrates, 14 g fiber, 0 g sugar, 52.8 mg of calcium, 730 mg potassium, 5.46 mg sodium.
Mung beans are small, green beans that are soft and mealy when cooked. You can use them in soups and salads, and they go well in stir-fries and casseroles. Typically, you will soak mung beans before cooking. They have an impressive list of health benefits. For example, theyâ??re high in protein as well as being nutrient-rich (i.e., potassium, magnesium, folate, and vitamin B). Nutritional profile: Per 1 cup (cooked, salted, sweetened) â?? 187 kcal, 12.6 g of protein, 0.68 g fat, 34.3 g carbohydrates, 13.7 g fiber, 3.58 g sugar, 48.6 mg of calcium, 477 mg potassium, 347 mg sodium
Navy beans are another type of white bean (similar to Great Northern beans but smaller). They wonot hold their shape as well as Great Northern beans but are still hearty and mealy. They have a creamy texture and taste mild. They are commonly eaten in white beans and rice (a southern dish), navy bean chowder, and Boston-style baked beans. They also taste great in salads and tossed into various pasta dishes. Nutritional profile: Per 1 cup (cooked, salted) 296 kcal, 19.7 g of protein, 1.13 g fat, 53.6 g carbohydrates, 13.4 g fiber, 0.734 g sugar, 123 mg of calcium, 755 mg potassium, 880 mg sodium.
Pinto beans are light brown bean, often used to make refried beans or in chili. They are creamy and taste earthy and nutty. They are a very versatile bean. Nutritional profile: Per �½ cup (cooked, salted) â?? 110 kcal, 6.01 g of protein, 0 g fat, 21 g carbohydrates, 8.06 g fiber, 0 g sugar, 62 mg of calcium, 289 mg potassium, 208 mg sodium.
Black beans are the new pinto beans, similar in taste and texture. They can almost always be swapped in to replace pinto beans when you want to reduce carbohydrate intake. If you have dry black beans, learn how to cook them over the stove. Nutritional profile: Per ½ cup (cooked, salted) 120 kcal, 8 g of protein, 1 g fat, 21 g carbohydrates, 5.98 g fiber, 0 g sugar, 40.3 mg of calcium, 360 mg potassium, 350 mg sodium.
These are a type of red bean (sometimes even referred to generically as red beans). They taste slightly sweet, but like most beans, are nutty and mild. Some people use them in baking, but they also go well with veggies like mushrooms and sweet potatoes that have both savory and sweet qualities. Nutritional profile: Per ¼ cup (dried) 162 kcal, 9.78 g of protein, 0.26 g fat, 31 g carbohydrates, 6.25 g fiber, 2 g sugar, 32.5 mg of calcium, 617.5 mg potassium, 2.46 mg sodium.
Anasazi beans are a Southwestern bean, as you may have gathered from the name. Visually, they keep it funky. They are spotted, red, and cream-colored. They are a little smaller than pinto beans and black beans but are a similar shape. Nutritional profile: Per ¼ cup (dried) 150 kcal, 10 g of protein, 0.5 g fat, 27 g carbohydrates, 9.02 g fiber, 0 g sugar, 59.8 mg of calcium, 340 mg potassium, 0 mg sodium.
