Grains and Legumes
In the legume category, we add flavor to your tables with our red lentils, green lentils, rice, bulgur, beans, paddy, chickpeas, and peas products.
In the grain category, we bring abundance and flavor to kitchens with wheat, barley, corn, oats, and rye.
Rice
Rice, which is among the most basic food items consumed in the world and in our country, contains various vitamins such as protein, calcium, iron, phosphorus and potassium, as well as starch and carbohydrates.
Rice, which always finds a place on the table in all its varieties, is one of the most frequently consumed products due to its satiating feature.
Bulgur
Obtained by cleaning, cooking, drying and breaking durum wheat according to the technique, bulgur is rich in fiber, low in carbohydrates and high in protein.
It also contains vitamins B1 and folic acid. With these features, bulgur is among the most nutritious and most preferred food sources.
Kidney Beans
Dry beans, which are very rich in nutritional value, contain protein, vitamins A and C, potassium, iron and calcium.
Dried beans, which prevent hunger and keep you full, are one of the most indispensable dishes on the table, and are also used in different delicacies such as piyaz and aşure.
Red Lentils
Red lentils, a frequently preferred food, are a legume with very high nutritional value.
One kilo of lentils contains the same amount of protein, carbohydrates and minerals as one kilo of meat. Red lentils, which keep you full because of their high fiber content, are mostly consumed as soup, but they are also used in meatballs, salads and breads.
Green Lentils
Green lentils, a fibrous and protein-rich food, are rich in B vitamins and iron, as well as minerals such as calcium, manganese, sodium, copper, zinc and phosphorus.
Green lentils, which keep you full for a long time thanks to their high fiber content, are especially preferred in soups, rice, salads and meatballs.
Chickpeas
Chickpeas, rich in carbohydrates, fiber, protein and B vitamins, are frequently included in tables as a nutritious legume.
In addition to stews, it is also used in appetizers such as hummus, stuffed vegetables and salads.
Kidney bean
Kidney beans are rich in fiber, vegetable protein and minerals and contain vitamins A, B1, B6 and C, as well as iron, magnesium and calcium.
Kidney beans, a legume with high fiber content, are mostly preferred in stew, but they can also be used as the main ingredient in different dishes and can be consumed in meatballs and salads.
Corn
Corn, which has an important place in nutrition with the vitamins and minerals it contains, contains vitamins such as B6, zinc, iron, magnesium, potassium and iron.
Corn, which has vegetable status, is a rich source of beta-carotene, which produces healthy amounts of vitamin A in the body.
