Food Grains & Cereals #5140859

The Red Speckled beans commonly known as the sugar bean is a legume. It is grown for its seed, which is eaten as a vegetable. It has high soluble fiber content. Soluble fiber absorbs water in the stomach forming a gel that slows down the absorption of the beans carbohydrates. They can therefore help balance blood sugar levels while providing steady, slow-burning energy, which makes them a good choice for people with diabetes suffering with insulin resistance.

Apart from providing slow-burning complex carbohydrates, sugar beans can increase energy levels by helping to restore more iron, an integral component of hemoglobin which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism.

The dried bean can be purchased to re-hydrate or the canned variety which are ready to use. A well-known replacement for meat and is used an a variety of vegetarian dishes.

Glycine max, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization, produces significantly more protein per acre than most other uses of land

Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many prepackaged meals; soy vegetable oil is another product of processing the soybean crop. For example, soybean products such as textured vegetable protein (TVP) are ingredients in many meat and dairy analogues. Soybeans produce significantly more protein per acre than most other uses of land.

The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram, or Bengal gram, garbanzo or garbanzo bean, 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.

Types Of Chick Peas
Kabuli : Kabuli Chick peas sizes are 7, 8, 9 and 10mm and hence a very low glycemic index which may make them suitable for people with blood sugar problems. Kabuli Chick peas, which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent. Kabuli (meaning 'from Kabul' in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean.The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. Kabuli have large, rounder seeds, weighing about 400mg. They are white to cream colored and are almost exclusively used whole. They are preferred through the Mediterranean region. Kabuli Chick peas is used mainly in salad bars, soups, snack food, vegetable mixes, or ground into hummus. It is widely used in Spain, Algeria, Pakistan, UAE, Saudi Arabia, Jordan, United Kingdom and Italy, Middle Eastern and Mediterranean cuisines.
Desi Chick peas: The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia.

Lentils are a high-protein pulse that is dried and then soaked and cooked before eating. Lentils vary in size, and are sold in many forms, with or without the skins, whole or split. Canada is now the world's largest exporter of lentils to the global marketplace, selling to over 100 countries each year. The most commonly grown lentils are the large green "Laird" and the red lentil.

Types of Red Lentils
Whole Red Lentils : Whole Red Lentils are 12 cm wide with a mild, earthy flavor and soft texture. These lentils are crimson, which is a deep orange-red color. Whole Red Lentils have traditionally been used as a meat substitute.
Decorticated Whole Red Lentils (Also known as: Footballs) : The Red Footballs are also made from the 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.

Split Red Lentils (Also known as: Lentille, Masoor, Mercimek) : Split red lentils are made from splitting the whole red lentil. The skin is removed and the remaining reddish-orange seed is then split into two halves. A product of Canada, and among the best in the world known for quality.

Green Green Lentils can be easily identified by their large and flat shape. They take a little longer to cook, but retain their shape during cooking. Green Green Lentils have an exceptionally soft and mealy texture with warm flavour. This makes them suitable for soups, side dishes, vegetable bakes and likes.Nuragro offers the whole seed variety of green Green Lentils which are exported from Australia, Turkey and Canada.

Canadian-grown Green Lentils have an average protein content of 29%. The seeds are used as human food and the whole plant as feed. In North America most Green Lentils are used in soups and stews. Cooking quality is a foremost quality criterion.

All lentil varieties currently grown in Western Canada target the human consumption markets. Canada has primarily been a green lentil producer and our traditional lentil destinations into Europe and Middle East (Egypt, United Arab Emirates, Saudi Arabia).However, with the increase in the production of red Green Lentils and the ability to further process Green Lentils (decortication and splitting), Canada has been making inroads into additional destinations in Asia (Bangladesh, India, Pakistan, Sri Lanka)
Types of Green Green Lentils
Laird Green Lentils (Large Green) : Large (6.0 - 7.0 mm) lentil with a green skin and yellow cotyledon. Laird Green 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.

Richlea Green Lentils(Medium Green) : Medium (5.5 - 6.0 mm) lentil with a green skin and yellow cotyledon. It is used in soups and has a relatively neutral flavor.

Eston Green Lentils (Small Green) : 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.

Toor dal also called pigeon peas make a well balanced human diet as they are rich in proteins, high in dietary fiber, loaded with complex carbohydrates, and the most concentrated source of foliate (Vitamin B9) of any India food.

Kidney Beans are reddish and brown in color. Like the name these are Kidney Shaped Pulses. Their flesh is soft and creamy. These are available in dried and canned form. These are used in mixed bean salds, stews and polished red kidney beans (Rajma) are used in simmered dishes and these beans have good tendency of absorbing flavors of seasoning and other foods together which these are cooked.

Types

Dark Red Kidney Beans The Dark Red Kidney Beans are medium in size and elongated. The color is dark amber and smooth without marking. The Beans are famous of their deep flavor and smooth texture. These beans are used in most kitchens and standby for chili and baked beans.

Small Red kidney Beans
Small Red Beans are known as Habichuelas, HabasPaquenosColorados and Red Mexican. These beans are Plump, Round Beans and have the Deep Brick Red Color. The size of the bean is inch long. The flavor is mild and texture is firm. This bean is much famous in southern red bean dish and Rice.