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http://advancedgastroonline.com/we-are-happy-to-welcome-dr-amy-tilara-to-our-practice/ Medium Grain Rice “Karolina”

Its  color is white and it is medium shaped. This type of rice has the  great ability to absorb fats and therefore is suitable for rice that will not  be drained. It’s also suitable for oven cookin.

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http://crystalpalacemuseum.org.uk/wp-json/oembed/1.0/embed?url=http://crystalpalacemuseum.org.uk/ http://amafca.org/board/2013/minutes11212013.pdf Long Grain Rice “Nichaki”

This type of rice has w white colour and it is long shaped. It is used , mainly for pilaf,. It is suitable for cooking in boiling water or steam.

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Parboiled Rice “Kitrino”

This type of rice is  long shaped , pre-boiled (parboiled)  with a pale yellow color . Considered ideal for pilaf,  and for every type of  recipe, because it  remains  granular, while the preparation time is almost the same as the white  rice.

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Lentils – Legumes

Lentils is a legume with great nutritional value. They are a rich source of carbohydrates complex, vegetable protein, fiber, vitamins, minerals and micronutrients. Not only they contain  large quantities of fiber  and vegetable proteins , that assist the proper functioning of the gastrointestinal system , they are also very rich in all the amino acids, and provide high-quality protein. Eaten like a soup, and as a salad.

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Fava beans – Legumes

Fava is extremely rich in nutrients, necessary for the proper functioning of our body. Fava beans  consumption, adds minimal calories and is a good source of vitamin B1, iron,  copper, phosphorus, potassium and magnesium. About 1/4 cup split peas, gives our body  10 to 19%, of the necessary quantity of the above recommended nutrients. Served as mashed with a little lemon juice and plenty of olive oil,  sometimes with chopped onion and capers or even tomatoes and olives. Try eating fava  especially with fish and seafood, or even use it  to enrich salads or risotto.

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BlackEye peas – Legumes

Black eye peas, is the type of peas that is rich in the amino acids lysine and threonine, substances necessary for the formation of proteins. When combined with rice or another grain that contains the amino acid methionine, they make a perfect nutrient combination, that feeds the body with sufficient protein as an alternative to meat. Can be consumed  as a soup or salad with chopped onions and olive oil.

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Chickpeas – Legumes

The nutritional value of chickpeas, is  particularly great. The quality of their proteins is  particularly high and chickpeas are an excellent complement to protein-based nutrition to children. Compared with many other legumes, the protein that chickpeas  contain, is higher in amino acids and  is considered analogous to breast milk. Eaten as a soup

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Medium-Beans – Legumes

Our beans have high nutritional value perfectly in tune with the philosophy of the healthy Mediterranean diet. They also contain  starch, vitamins of Group b, magnesium, potassium, calcium, phosphorus, iron, carbohydrates, fiber and other minerals. They can be eaten as a soup or as al salad with olive oil , tomato, chopped onions.

 

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