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  • brown beans dried Dutch bean

Brown Beans 10 kg

€31.00
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Brown Beans 10kg 

Dried legume beans are extremely nutritious rich in vitamins, minerals and proteins. Everything you need to get through a nutritious day. Can be stored for a very long time.

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Brandwijk Brown Beans 10kg  

Brown beans can be used in many dishes for a delicious meal.

Wash 500 g and soak in 2 liters of water for 8-12 hours. add to your dish, or bring to the boil and simmer gently for 90 to 120 minutes. Seasoning after cooking.

Why dried legumes in your emergency stock?

Dried legumes have a long shelf life and are perfect to always have in stock as back-up food.

Legumes are vegetable and rich in carbohydrates (starch), proteins, vitamins B1 and B6 and minerals such as phosphorus, magnesium, zinc, potassium, calcium and iron (building materials). In addition, they are low in fat (mainly unsaturated fats), high in protein, low in sodium (low in salt), gluten-free and a source of dietary fiber.

For example, phosphorus contributes to the maintenance of strong bones and teeth. Iron helps in the formation of red blood cells and supports the function of the immune system. B vitamins are essential for a healthy nervous system.

Legumes have a high starch content (approximately 60%) and, above all, a high protein content. Carbohydrates from starch are healthy energy suppliers for the body.

The protein from the legume is a high-quality protein, which makes a legume a good substitute for meat in combination with grains and vitamin C. 100 grams of dried legumes contain an average of 20 grams of protein, the same amount as occurs in 100 grams of meat or fish.

Legumes give more satiety after a meal than meat, because a protein-rich meal with legumes contains a significantly higher amount of fiber than in a protein-rich meal with meat.

Especially the seed coat of the legumes contains fiber, which has a positive effect on the body's metabolism.

Legumes lower LDL cholesterol, which helps keep blood vessels healthy.

Legumes contain slow carbohydrates (glycemic index), which causes a gradual rise and fall in blood sugar.

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