Small beans Alubia

280-320 pcs/100g

Small beans Alubia is one of the most popular varieties of beans grown for dry seeds. It is suitable for direct consumption, in cooked and baked dishes, but also as a preserve or in a preserved form. It does not lose its natural color under the influence of preservation, retains its taste and aroma. It contains many nutrients needed for the proper functioning of the body. It helps in the fight against cholesterol and removes too much acid accumulated in the body. The seeds are characterized by a large amount of protein (approx. 20 g of protein per 100 g of seeds).

White Kidney Bean "Spanish white beans"

100-120 pcs/100g

White Kidney Bean Bianchi di Spagna beans come from Central and South America. It is widely cultivated in South-Eastern Poland. A variety characterized by a high content of nutrients such as phosphorus, calcium and potassium. Beautiful Jaś Karłowy is an ideal substitute for meat in a vegetarian diet, it has a very high content of easily digestible, wholesome protein. It is perfect as an addition to one-pot dishes. It is commonly used in vegetarian cuisine.

Red kidney beans

190-210 pcs/100 g

The beautiful, red seeds of this bean are a valuable source of protein and fiber. It also contains potassium, phosphorus and calcium. It is an irreplaceable ingredient in Mexican dishes, as well as salads, soups, sandwich spreads. This is a variety used in slimming diets. Like other types of cereals, it has a lot of fiber supporting the fight against cholesterol.

White large beans

65-90 pcs/100g

It is characterized by size, it is considered one of the largest within the species. It is slightly sweetish in taste, thanks to which it fits many dishes and local preserves. Beans can be a very good source of protein in our diet, they have about 18g of protein in 100g. It is also high in fiber, but still low in simple sugars. Beans contain vitamins and minerals that have a beneficial effect on the functioning of our body. It is perfect as an addition to one-pot dishes. It is commonly used in vegetarian cuisine

Fresh cauliflower

Cauliflower is a low-calorie vegetable. It contains mineral salts (e.g. sodium, potassium, magnesium, calcium, manganese, iron, copper, zinc), carotenes, vitamins (mainly C, but also K, B1, B2, B6), organic acids. Like other cruciferous vegetables, cauliflower also contains sulfur compounds.

Broccoli

Broccoli is known for being rich in nutrients while being low in calories. They are a source of beta carotene, vitamin C, B6, folic acid and lutein. In addition, they contain many minerals, such as potassium, magnesium and calcium. It is worth introducing this valuable vegetable to your diet, especially if you have vision problems or do a lot of sports, because it is also a great source of protein. Broccoli contains a lot of vitamin K, thanks to which it has a good effect on bones and joint cartilage. Broccoli contains sulforaphane, which is believed to be a cancer-fighting substance