sunflower oil Olli 1 L 100% refined sunflower oil Energy value per 100 g: 3696 kJ / 899 Kcal Nutritional value per 100 g fat 99.9 g of this: - saturated fatty acids 11 g - monounsaturated fatty acids 26 g - polyunsaturated fatty acids 62 g - Carbohydrates 0 g from here: - sugar 0 g - 0 g fiber - Proteins 0 g - Salt 0 g - Vitamin E 45 mg Store in a dry place at a temperature of 8C to 25C and protect from direct sunlight, ISO 9001: 22000, packaging 1 l / 5 l / 10 l / 100 l / in bulk
Stock lots of lights, light fixtures, textile fabrics and electronics.
Furniture, decoration, lamps, antiques, indian authentic furnitures, mirrors, clocks.Transportation and shipping
Natural spring water, baby water, sport drinks.
Nitrile Gloves.
Wood sawdust charcoal stick, briquette, charcoal, charcoal stick, sawdust charcoal.
Wood pellets.
Wood pellets.
Firewood - oak , beech.
Pond liners, pond pumps, pond filters, water lilies, water plants, fontain pumps, uv lamps.
Luxury home textiles, socks, sunflower pellets.
Coal, wood pellets, sfhp, olive cake, biomas, briquettes, wood and bio cutlerry.Marketing
Our company is Gilsonite supplier which makes possible to supply any particle size of Gilsonite according to customer requirements with different ash content from
We are producing oxidized bitumen by air blown system to make hard hydrocarbon in various softening point and penetration. Oxidized bitumen is available in various packing including 25kg meltable bag, craft bag and steel drum also bulk vessel. We can supply oxidized bitumen in 25 Kg plastic bag or craft bag also drum and carton box block. Blown asphalt using in sealant as crack sealer of asphalt cable cover, insulation and isolation.Blown asphalt has three types of soft , medium and hard and categorized by softening point and penetration.Available grade:Blown asphalt 150/5 , it is 150 as softening point and 5 as penetration.Oxidized bitumen 115/15 , it is 115 as softening point and 15 as penetration also 90/40, 95/25, 90/15. 85/40,85/35,85/25,75/25.
Rice, edible starchy cereal grain and the plant by which it is produced. Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food; 95 percent of the world’s rice crop is eaten by humans. White rice is the most commonly consumed type, but brown (whole grain) rice is becoming increasingly popular in some Western countries due to its health benefits. Various products are made from rice. These include rice flour, rice syrup, rice bran oil, and rice milk. The nutrient value of rice depends on the variety and cooking method. Manganese: A trace mineral found in most foods, especially whole grains. It is essential for metabolism, growth, development, and the body's antioxidant system. Selenium: A mineral that is a component of selenoproteins, which have various important functions in the body. Thiamin: Also known as vitamin B1, thiamin is essential for metabolism and the function of the heart, muscles, and nervous system. Niacin: Also known as vitamin B3, niacin in rice is mostly in the form of nicotinic acid. Soaking rice in water before cooking may increase its absorption. Magnesium: Found in brown rice, magnesium is an important dietary mineral. It has been suggested that low magnesium levels may contribute to a number of chronic diseases. Copper: Often found in whole grains, copper is low in the Western diet. Poor copper status may have adverse effects on heart health. Rice is typically rinsed before cooking to remove excess starch. Rice produced in the US is usually fortified with vitamins and minerals, and rinsing will result in a loss of nutrients. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste. Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours. Health Benefits: Rice is a highly beneficial food that is important for any healthy diet. In fact, the USDA recommends 6 to 11 daily servings of rice and other grain-based foods. Plus, it tastes great! A gluten-free food Low in calories, with just 160 calories in a 3/4-cup serving A non-fat food A great source of complex carbohydrates Cholesterol-free Naturally low in sodium
Bitumen and other related products.
Capers are one of those ingredients you see a lot but may not fully understand.hey're commonplace across many cuisines
Bitumen and other related products. Bitubag packages which are used in cold weather and more efficient for buyers. Bitubag ( 300 to 1200 kg)
Saffron is a spice made from the stigmas of the fall-flowering plant Crocus sativus, a member of the iris family. It is native to Asia Minor, where it has been cultivated for thousands of years to be used in medicines, perfumes, dyes, and as a wonderful flavoring for foods and beverages. Saffron threads are fine and have a yellow tendril on one end and a flute on the other. Ground saffron is red to red-orange in color. Saffron is suitable for vegan, gluten-free, and paleo diets. Cooking With Saffron: Saffron threads should be crushed before using them in recipes. For ground saffron, it is best to start with saffron threads and lightly toast and grind them yourself. Just be extremely careful not to burn them or they won't be usable. Often, recipes call for only a pinch of saffron, so a little goes a long way. One common procedure is to steep saffron threads in the cooking liquid before using them. The longer you steep the saffron threads, the stronger the flavor and color of the cooking liquid. Some frugal cooks steep saffron threads and use the liquid in the recipe, and then dry and reuse the threads a second time. Where to Buy Saffron: Saffron will be available at a well-stocked grocery store, but it is often not out on the open shelf where it might tempt thieves. It might be in a special locked cabinet in the spice area, or you will need to ask at the service desk. It is best to buy saffron threads rather than ground saffron. One reason is that it is easier to detect counterfeits and know that you are getting the true saffron you are paying for. Powdered saffron is not as strong, tends to lose flavor, and is also easily adulterated with fillers and imitations. Since so little saffron is needed, you will find ground saffron sold in packets of about 1/16 teaspoon, and threads equaling about 1/4 gram or 1/2 of a teaspoon. Yet, these seemingly small amounts will often flavor more than one dish. You can also order saffron online, but you must be wary of any deals. If the price is far below that from other spice purveyors, it may not be authentic saffron.
Gilsonite and other related products.
