Beans & Grains

Lentils are a plentiful source of fiber, folic acid, and potassium. These nutrients all support heart health.

Lentils add essential vitamins, mineral and fiber to the diet. They also provide protein and are an excellent replacement for meat in meals.

The low levels of readily digestible starch (5 percent) and high levels of slowly digested starch make the lentils of potential value to people with diabetes.

Chickpeas have been cultivated and consumed in the Middle East for thousands of years.It tastes good with many other foods and ingredients.

Chickpeas, as a rich source of vitamins, minerals and fiber, contain various health benefits such as helping to manage weight, improve digestion and reduce the risk of disease.

Beans are a variety of legumes that are used in different foods. Among the most widely used of them, red beans, pinto beans, white beans, black-eyed beans, etc. can be mentioned.

Beans are grains with 22% protein, 62% sugar (carbohydrates), starch and 2% fat, which are the strongest legumes on earth.

Beans are a good alternative to meat in vegetarian diets due to their high protein content.

Soy is very rich in B vitamins and has vitamins C, D, E, K and a little carotene.

Soy protein is one and a half times more than that of beef and is a rich source of protein.

Soy beans can be a rich source of fiber, antioxidants and omega-3 fatty acids.