Peas

Peas are the predominant export crop in world trade and represent 40% of the total trade in pulses. Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fibre, two B-vitamins, and protein all with virtually no fat.

Wheat

Wheat is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. Globally, wheat is the leading source of vegetable protein in human food, having a higher protein content than either maize (corn) or rice, the other major cereals.

Bulgur Wheat

Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. Bulgur is more nutritious than white rice, contains more fiber and more vitamins and minerals and has a lower glycemic index.

Walnut

Juglans is a plant genus of the family Juglandaceae, the seeds of which are known as walnuts. The nuts are rich in oil, and are widely eaten both fresh and in cookery. Walnut oil is expensive and consequently is used sparingly; most often in salad dressings.

White Beans

Dry beans are annual legumes grown for their seed. White beans contain high proportions of starch and protein with unique properties, together with protein, energy, calcium, iron, folic acid and vitamin E, as well as other nutrients necessary for the diet.

Semolina

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. This flour is popular in northwestern Europe and North America as a dessert, boiled with milk and sweetened, called semolina pudding.

Cornflour

Cornflour is the starch of the corn (maize) grain obtained from the endosperm of the corn kernel. It is used as a thickening agent in soups and liquid-based foods, such as sauces, gravies and custard. It is separated from the gluten and other substances, mostly in hydrocyclones and centrifuges, and dried.

Lentils

Lentils are a nutritious food legume. The primary product is the seed of the plant. They are low in fat, high in protein and are an excellent source of both soluble and insoluble fibre, complex carbohydrates, vitamins and minerals (Especially potassium, phosphorus, calcium, magnesium, copper, iron and zinc).

Chickpeas

Chickpeas are the seed of the annual plant Cicer arietinum, of the pea (Fabaceae, or leguminosae) family, widely grown for its nutritious seeds. Chickpeas contains 13% protein, 40-55% carbohydrate, 4-10% oil. They are also an excellent source of folate, vitamins B6 and C, and zinc.

Rice

Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most important staple food for a large part of the world's human population. As a food, rice is low in fat and in protein, compared with other cereal grains.

Pop Corn

Popcorn is corn (maize) which expands from the kernel and puffs up when heated. Popcorn was first discovered thousands of years ago in North America. It is one of the oldest forms of corn. Popcorn is naturally high in fiber, low in calories and fat, contains no sodium, and is sugar free.

Tarhana

Tarhana is a dried food based on a fermented mixture of grain and yoghurt or fermented milk, usually made into a thick soup with water, stock, or milk. The Turkish tarhana consists of cracked wheat, yoghurt, and vegetables fermented that gives a characteristic sour taste.