Beans

The taste of French beans is equally wonderful, effectively adding the much needed flavour to food.  French beans go the extra mile in value because they are grown in regions of suitable altitude (1000-2000m). These regions have well drained soils which are rich in organic matter. They offer optimum temperatures (20-25) and just enough rainfall (900-1200mm), ensuring smooth growth and transition to maturity.

French beans are, effectively, a good source of fiber, minerals, like calcium, and vitamin A for good vision. They are low in Sodium, insoluble salts and cholesterol, all leading causes of cardiac disorders. A serving of French beans a day will meet the popular adage halfway-“….will keep the doctor away.

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The kidney bean is a variety of the common bean. It is named for its visual resemblance in shape and colour to a kidney. Red kidney beans should not be confused with other red beans, such as adzuki beans.

Soya beans is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.
Soy beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).

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