Beans & Lentils

Grown all around the world, Beans & Lentils are a staple food which can be added to salads, soups and casseroles or made into spreads and dips. They vary in size and shape as well as colour, from dark reds and browns to light green to beige to white. They can be cooked with Rice & Grains and vegetables to create unique combinations of flavour from meaty to beany.


Borlotti Beans

Borlotti Beans

A firm favorite in Italian cooking and an essential ingredient of the regional dish, pasta e fagioli, these brown beans turn creamy white upon with cooking. Borlotti beans (known also as cranberry beans) can replace pinto beans in all your recipes

PER 50g SERVING:

Energy

697kj166.5kcal

Sugar

0.00g

Fat

0.40g

Saturates

0.00g

Salt

0.03g

5.6%

0.0%

0.8%

0.0%

0.1%

% of your guideline daily amount


Brown Lentils

Brown Lentils

Brown lentils are slightly stronger in flavour than green lentils, with a harder skin. They can be used in soups, casseroles, rice and grain dishes or salads

PER 50g SERVING:

Energy

646.5kj152kcal

Sugar

0.50g

Fat

0.50g

Saturates

0.10g

Salt

0.02g

6.5%

1.0%

1.0%

0.2%

0.0%

% of your guideline daily amount


Cannellini Beans

Cannellini Beans

With a rich, creamy texture cannellini are one of the few beans that keep their shape with cooking so make a great additional to salads and to Slow Food recipes

PER 50g SERVING:

Energy

703kj165.5kcal

Sugar

1.10g

Fat

0.85g

Saturates

0.20g

Salt

0.01g

12.0%

2.2%

1.7%

0.4%

0.0%

% of your guideline daily amount


Chana Dal

Chana Dal

The husked split black chickpea with an irregular surface and slightly nutty flavour. High in protein and widely used in Indian cuisine especially in its namesake recipe “channa dahl”.

PER 50g SERVING:

Energy

766kj181kcal

Sugar

1.20g

Fat

1.20g

Saturates

0.20g

Salt

0.05g

18.4%

2.4%

2.4%

0.4%

0.1%

% of your guideline daily amount


Chickpeas

Chickpeas

Also known by their American name, garbanzos, chickpeas have an irregular shape and earthy colour. They are very popular in Middle Eastern and Indian cuisines and lend a nutty taste to all dishes they are added to.

PER 50g SERVING:

Energy

796kj188.5kcal

Sugar

1.30g

Fat

2.70g

Saturates

0.25g

Salt

0.01g

43.0%

2.6%

5.4%

0.5%

0.0%

% of your guideline daily amount


Favetta

Favetta

Split broad beans have a nutty flavour and are used in Mediterranean cuisines to make falafel and vegetable patties. They can also be added to soups and stews to thicken their consistency

PER 50g SERVING:

Energy

713kj170.5kcal

Sugar

1.50g

Fat

0.75g

Saturates

0.05g

Salt

0.03g

10.7%

3.0%

1.5%

0.1%

0.1%

% of your guideline daily amount


Ful Medames

Ful Medames

The main ingredient of the Maltese dip “bigilla” it is also commonly used in Egyptian cooking in salads, soups and patties.

PER 50g SERVING:

Energy

391.5kj94kcal

Sugar

1.55g

Fat

0.35g

Saturates

0.05g

Salt

0.10g

2.7%

3.1%

0.7%

0.1%

0.2%

% of your guideline daily amount


Green Lentils

Green Lentils

Lentil soup is not lentil soup without these khaki green coloured lentils. They hold their shape with cooking and are used in most soups that demand for lentils

PER 50g SERVING:

Energy

656.5kj155kcal

Sugar

0.60g

Fat

0.95g

Saturates

0.10g

Salt

0.01g

12.5%

1.2%

1.9%

0.2%

0.0%

% of your guideline daily amount


Adzuki Beans

Adzuki Beans

Small reddish brown beans with a strong, nutty, sweet flavour. Easily digestible, they combine well with all wholegrains. They are extremely popular in Japan where they are also used in sweet recipes

PER 50g SERVING:

Energy

596kj140.5kcal

Sugar

0.50g

Fat

0.25g

Saturates

0.20g

Salt

0.01g

3.0%

1.0%

0.5%

0.4%

0.0%

% of your guideline daily amount