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Legumes, Pulses

A variety of  beans to suit your cooking needs.
Beans are nutritional powerhouses packed with protein, fiber, B vitamins, iron, potassium, and are low in fat.

 

Always soak dry beans. Soaking beans before cooking helps to remove some of those indigestible sugars that cause flatulence. There are two simple ways to get the job done: Regular soak: Put beans into a large bowl and cover with 2 to 3 inches of cool, clean water. Set aside at room temperature for 8 hours or overnight; drain well.

 

If the weather is hot, beans can get smelly, you should keep the soak beans in the fridge. Soaking beans helps to break down the phytic acid that prevent easy digestion and absorption of minerals.

It is natural that when you boil beans in water,a frothy foam form on the surface.It is the natural occurring saponins found in beans especially in soy and garbanzo (chickpeas). Just skim if off.

                                

Adzuki beans, Black beans,garbanzo or chickpeas, red lentil,green lentil, kidney beans,lima beans,mung beans,soy beans,pinto beans,soup mix (a mixture of beans ideal for soup) or stew.

You can select choice of legumes in brine,ready to eat,for salad,soups or cooking. 

 

 

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