Legumes and beans are a natural source of protein and fiber.
They are widely used in Asian cooking, especially in vegetarian dishes.
Legumes are both whole and split. Those that do not have a peel are called daal.
All legumes require soaking - the soaking time varies depending on the recipe.
The product must be prepared before consumption.
Nutritional value per 100g, Energy value 1413kj/338kcal;
Fat 0,7g; saturated fatty acids 0.2g; carbohydrates 63,4g, of which sugars 8,5g; fiber 19g; protein 21,5g; salt 0.02g.
Storage: in a closed container, in a dry place, so that the product retains its freshness and taste.
Packed in machines that also pack peanuts, others nuts, sesame seeds, flaky gluten, milk, celery, soy, mustard and sulfites.
Warning: Allergens are highlighted in bold.
Net Mass: 500g
Country of origin: Madagascar