SESAME SEEDS

 Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halvah. They are available throughout the year.

 

YELLOW CORN/MAIZE

ANIMAL FEED CORN.

Amount Per Serving

Calories                                    132

Calories from Fat                        16

% Daily Value*

Total Fat                                   1.8g                 3%

Saturated Fat                           0.3g                 1%

Polyunsaturated Fat                 0.9g

Monounsaturated Fat               0.5g

Cholesterol                               0mg                  0%

Sodium                                   23mg                  1%

Total Carbohydrates               29.3g                10%

Dietary Fiber                            4.2g                 17%

Sugars                                      5.0g

Protein                                     5.0g

Vitamin A 6%	•	Vitamin C 17%
Calcium 0%	•	Iron 4%

PULSES

All pulses, except for soya beans, are very similar in nutritional content. They are rich in protein, carbohydrate and fibre, and low in fat which is mostly of the unsaturated kind. They are also important sources of some B vitamins. Fresh pulses contain vitamin C, but this declines after harvesting and virtually all is lost from dried pulses. Canned pulses however, retain about half their vitamin C except for canned, processed peas which have been dried before canning. Canning doesn't affect the protein content, eliminates the need for soaking and considerably reduces the cooking time compared with dried pulses. Frozen peas will have also lost about a quarter of their vitamin C content.

Pulses are usually eaten for their high protein content. A typical nutritional breakdown is that for haricot beans which are used to make baked beans, contain, per 100g dried beans: 21.4g protein, 1.6g fat, 45.5g carbohydrate, 25.4g fibre, 6.7mg iron and 180mg calcium.

The nutritional quality of the soya bean is superior to that of other pulses. It contains more protein and is also a good source of iron and calcium. The nutritional breakdown of soya is per 100g of dried beans: 34.1g protein, 17.7g fat, 28.6g carbohydrate, 8.4mg iron and 226mg calcium. Dried soya beans are lengthy to prepare because they need at least 12 hours soaking and 4 hours cooking time, boiling for the first hour, but nowadays a large number of soya based foods including tofu, tempeh and textured vegetable protein (soya mince or chunks) are available.

SALT SPECIFICATIONS: NACL 97-98% MOISTURE 1-3% GRANULESS 2mm UP COLOUR - WHITE PACKING:  25 KGS & 50 KGS P.P.BAG Sea Salt Rock Salt (Best of Himalayans Mountain) Industrial Salt Iodized Salt Refined Salt Crystal Salt Table Salt Salt Lamps, Vases, etc

RED CHILLI

RED CHILLI DANDICUT, RED CHILLI POWDER, & GREEN CHILLIES

Low in Saturated Fat, Cholesterol, and Sodium

High in Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium, Copper, Manganese, Dietary Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Magnesium and Phosphorus

The nutritional value and health benefits of chilli makes it ideal for: Maintaining optimum health Weight loss Don't include too many chillis in your diet if you're interested in: Weight gain

 

Nutritional Values

Preparation	Serving Size	Carbs	Fiber (g)	Fat (g)	Energy (kj)
Banana Chilli - raw	80g	2	1	0	45
Green Chilli - raw	20g	0.5	0.5	0	15
Red Chilli - raw	20g	1	0.5	0	5

HERBAL/HERBAL

LICARICE ROOTS

LICARICE POWDER