In our country we mainly encounter the seeds of the common bean, which is grown in many varieties, their seeds varying in colour, shape and size. The other bean varieties most commonly found are: white small and jumbo, black-eyed, red, adzuki, pinto, mungo and others. Beans are rich in high quality vegetable protein and are a reservoir of vitamins and minerals. They contain large amounts of calcium and potassium and higher amounts of folic acid, but also phosphorus, magnesium, iodine and iron, niacin and provitamin A. They are good for the heart, circulation and high blood pressure. Thanks to their fibre content, they help regulate bowel function. They are suitable for diabetics. Beans are also grown in pods or sprouts, but they are classified as vegetables.

Use: Beans should be soaked in water for 10 - 12 hours (overnight) before cooking. Then pour off the water, rinse the beans and cook in new water for 90 minutes or 20 minutes in a pressure cooker. To reduce bloating, we recommend adding herbs such as: sage, cumin, fennel, turmeric, coriander or marjoram. The beans can also be sprouted to further increase the digestibility of the high-quality vegetable protein and to enrich the beans with additional vitamins and minerals. Beans can also be made into tasty pastes or interesting salads.

Ingredients.
Country of origin: Myanmar.
Storage: Store in a dark, cool and dry place.
Packaging: resealable PP packaging or vacuum packed in PP packaging (unpacking during transport may occur but will not affect quality).

Nutrition facts per 100 g
Energy: 1 453 kJ / 342 kcal
Fat: 1.2 g
of which saturates: 0.2 g
Carbohydrate: 57 g
of which sugars: 1.2 g
Protein: 23 g
Salt: 0.03 g