OREASOC FOOD INC.
Legumes
Legumes are highly nutritious foods, recognized for their exceptional contribution of vegetable proteins, fiber, B complex vitamins and minerals such as iron, magnesium and zinc. Thanks to their low fat content and low glycemic index, they are an essential component of healthy diets. In addition to their nutritional benefits, legume crops play a key role in agricultural sustainability, improving soil quality through nitrogen fixation and promoting more sustainable and environmentally friendly farming practices.
Black Bean Grade A
Black Beans are an excellent source of vegetable protein, providing approximately 21.6 grams of protein per 100 grams. It is also rich in dietary fiber (15.5 grams), folate, iron, magnesium, phosphorus and contains powerful antioxidants, which give it its dark color.
Dark Red Kidney Beans Grade A
Dark Red Kidney Kidney Beans provide approximately 8 grams of vegetable protein per 100 grams. It is also rich in fiber (about 6 grams), vitamins and minerals, including folate, iron, magnesium and potassium.
Grade A Green Lentils
Green lentils provide about 12 grams per 100 grams, and are also rich in fiber, which aids in digestion and helps control cholesterol levels. In addition, they are a good source of iron, magnesium, and potassium.
Grade A Red Lentils
Red lentils are an excellent source of protein, providing about 12 grams per 100 grams, and are also rich in fiber, with approximately 7 grams. This type of lentil is noted for its potassium, iron and folate content.
Soya Beans
Soybeans contain approximately 36 grams of protein per 100 grams, making them an excellent choice for vegetarian and vegan diets. In addition, it is high in fiber and contains healthy fats, mainly unsaturated fatty acids. It is also rich in minerals such as iron, magnesium, and potassium, and in antioxidants.