• Yellow pea 2,5 kg

    It is one of the most well-known legumes. Split yellow peas are a great source of easy to absorb and digest protein and it is used as a substitute of meat in a vegetarian diet. It contains a great dose of fiber which regulate the work of the digestive system. In the seeds we find Vitamins A, C and those from group B. What is more, there are a lot of minerals like potassium, calcium, phosphorus, iron or folic acid. Split yellow peas are not only used in pea-soups with cabbage, but also for pastries, creams and cutlets.
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  • Yellow pea 5 kg

    It is one of the most well-known legumes. Split yellow peas are a great source of easy to absorb and digest protein and it is used as a substitute of meat in a vegetarian diet. It contains a great dose of fiber which regulate the work of the digestive system. In the seeds we find Vitamins A, C and those from group B. What is more, there are a lot of minerals like potassium, calcium, phosphorus, iron or folic acid. Split yellow peas are not only used in pea-soups with cabbage, but also for pastries, creams and cutlets.
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  • Green lentils 500 g

    In ancient cuisine green lentil was considered as a meal for the poor. Nowadays, it is a base of a vegetarian diet due to the fact that it contains a large amount of proteins and consequently it is a valuable alternative of meat. It comprises starch and minerals such as calcium and phosphorus, which are important building materials of bones. Consuming it strengthens the circulatory system in reference to the fact that it contains a great portion of iron and folic acid, which improve creating of erythrocytes and increases the level of hemoglobin. What is more, it has a low glycemic index and a great dose of fiber. The time of cooking green lentil is longer than its red variety (about 15 minutes). After cooking it is still crumbly, therefore, it is perfectly used for salads and stuffings or with rice and groats.

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  • Red lentils 400 g

    In Ancient Roman and Greek cuisine red lentil was considered as a meal for the poorer part of society. Nowadays, it is a base of a vegetarian diet due to the fact that it contains a large amount of proteins and consequently it is a valuable alternative of meat. It comprises starch and minerals such as calcium and phosphorus, which are important building materials of bones. Consuming it, strengthens the circulatory system in reference to the fact that it contains a great portion of iron and folic acid, which improve creating of erythrocytes and increases the level of hemoglobin. What is more, it has a low glycemic index and a great dose of fiber. Red lentil is faster in preparation than green one (7 minutes of cooking). It differs when it comes to its consistence and more sweetish taste. It is perfect for soups, creams, pastries and stuffings.
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  • Yellow pea 500 g

    It is one of the most well-known legumes. Split yellow peas are a great source of easy to absorb and digest protein and it is used as a substitute of meat in a vegetarian diet. It contains a great dose of fiber which regulate the work of the digestive system. In the seeds we find Vitamins A, C and those from group B. What is more, there are a lot of minerals like potassium, calcium, phosphorus, iron or folic acid. Split yellow peas are not only used in pea-soups with cabbage, but also for pastries, creams and cutlets.
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  • Chickpea 400 g

    It is also called “Italain pea” and was known and cultivated in Antient Rome. It was used in the Old-Polish cuisine, then forgotten a little bit and now it is more and more popular. It contains more than 20 percent of protein with the beneficial composition of amino acids, which resemble wholesome protein that comes from meat therefore it can replace it in a diet. It is rich in phosphorus, potassium, Vitamins from group B, iron and fiber. This plant is also fantastically useful for medicine: headaches, sore throat and cough. It strengthens the immunological system and thanks to zinc and Vitamin B6 it improves the conditions of hair and skin. It is useful for creams (mixed with olive oil and fresh or dry herbs), sopus and goulashes. It is perfect for so called “on-pot” dishes and salads as well.
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