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
Barley, common name for members of genus Hordeum of the grass family (Gramineae). Many wild and cultivated forms occur and, since all cultivated forms and some of the wild ones are interfertile, they are assumed to belong to one species, H. vulgare. Because of its ability to adapt to a wide range of soil and climate conditions, barley is widely grown in many parts of the world and was one of the earliest cultivated crops.
Wheat is the common name for members of genus Triticum of the grass family (Gramineae) and for the cereal grains produced by these grasses. Wheat figures among the three most produced cereals in the world, along with corn and rice. Canada is the world’s sixth-largest producer and one of the largest exporters of wheat, annually producing an average of over 25 million tonnes and exporting around 15 million tonnes.
Field corn (Zea mays) is a spring-sown annual belonging to the grass family (Gramineae). Native to North America, Indian corn, or maize, has diverged so radically from its ancestral species that these forerunners cannot be identified with certainty. Ontario and Québec are the two leading producers, with Ontario accounting for around 65% of the production, and Québec for more than 25%.
About 6-7mm in diameter and usually pale green in color. They have a mild, slightly sweet flavor. They are sometimes coated and eaten as snacks, but have a variety of other uses. When broken in two they produce a split pea that is a darker and more vibrant green in color.
About 6-7mm in diameter and usually pale yellow in color. They have a mild, slightly sweet flavor. They are used in soups and stews and have a slightly different taste than green peas. When broken in two they produce a split pea that is a darker and more vibrant yellow in color.
Marrowfat peas are green mature peas that have been allowed to dry out naturally in the field, rather than be harvested in their prime of youth like the normal garden pea. They are used to make mushy peas and also the snack food wasabi peas. They are a traditional northern English accompaniment to fish and chips. All over Northern England they are commonly served as part of the popular snack of pie and peas.
Quality: standard export Quality origin : ukraine Type : yellow corn non gmo Grade #2 Moisture: 14% maximum heat Damaged kernel: 0, 5% max Total damaged kernels: 3, 5% max Protein: 9% min Admixture: 2, 5% max Afloxilin: 20% max Hectoliters: 68 kc min Weight of bushel/ibs: 67 min Don max. 3000 Aflatoxin max. 5 ppp Bulk or container
Quatlity: standart of exportation Output yield: 2014-2015 Quality origin : kazakhstan Gluten: min. 25% Natural weight: min. 740 Protein: min. 12.5% Impurity content: max. 2% Grain admicture: max. 4.5% Humidity: max. 14% Packaging: in bulk
The goods will meet the following quality specifications Humidity base 14.50%, maximum 15.50%. For goods with a humidity not exceeding the base level of 14.50% but not exceeding the maximum acceptable limit of 15.50%. Foreign bodies content of less than 2.00%. Total aflatoxin: maximum 10.00ppb. Crushed grains: maximum 5.00% below the 4.5R sieve. Defects: maximum 5.00% (of which maximum 2.00% Burnt grains).
Small (4.5 - 5.5 mm) lentil with a green skin and yellow cotyledon. Its low starch and color content makes clear soups and is also used in salads. They have a relatively neutral flavor.
Crimson Lentils (Lens Esculenta) Whole Red Lentil, The skin is removed from the lentil, leaving the inside portion of the seed whole (not split). The result is a beautiful intact, reddish-orange polished product. They are high in protein like any legume, bean or lentil. Crimson Lentils also cook much faster than other lentils.
Large (6.0 - 7.0 mm) lentil with a green skin and yellow cotyledon. Laird lentils have long been the preferred lentil type in much of Europe and Latin America. Flavor and texture varies widely depending on the country and region of origin but is richer than the smaller varieties.
Product: whole green lentil Origin: canada Crop year: 2016 Variety: laird Grade: 1 & 2 Packing:100 lbs. Shipment: each month Min order : 25 mt , 1 container Port of discharge: any port Payment terms: tt or lc or cad Term of delivery: cif
Chickpea flour and split desi chickpeas are available from Canadian suppliers and used in many ethnic food products around the world. Some pastas, baking mixes and snack foods contain chickpea flour where it enhances the nutritional value of these products by boosting fibre and protein content. a)Kabuli 10mm b)Kabuli 9mm c)Kabuli 8mm.
Milling Wheat: Test weight: 770 g/l basis. (min. test weight 750 g/l, discount 1% for each 10 g/l from basis) Moisture: 14% max basis. (maximum 15%, discount 1% for 1% moisture) Protein: 12,5% min - basis. (min protein for milling wheat 11,5%, discount 0,5 for each 0,1% below basis) Gluten: 25% min (EN ISO 21415/1:2007) Hugberg: 250 sec min (EN ISO 3093:10) (min 220 sec, discount 0,5 for 10 sec) Sprouted: 1% max (EN ISO15587:2014) (in case of exceeding the limit 1% wheat is considered as feed wheat) Foreign admixture: 2% max Bug demaged: 1,5% max (EN ISO15587:2014) Feed Wheat: Test weight: 720 g/l basis. (min test weight 700 g/l, discount 1% for each 10 g/l from basis) Moisture: 14% max basis. (maximum 15%, discount 1% for 1% moisture) Sprouted: 4% max (EN ISO15587:2014) Foreign admixture: 2% max
