The legume is a very important part of the diet, it has a high protein content – up to 26%, is a unique source of energy, iron, folic acid and fiber. This food is suitable for everyday use in hot as well as cold dishes.
It is a climbing or erect herb, originally native to tropical regions of America. This legume – due to its high content of fiber, vegetable proteins (up to 25%), minerals and vitamins – is one of the healthiest foods. It has a white colour and delicious creamy taste. It is used after heat treatment.
It is a climbing or erect herb, originally native to tropical regions of America. Due to its high content of fiber, vegetable proteins (up to 25%), minerals and vitamins, the brindle bean is one of the healthiest foods. This very popular type of darker colour with pied stripes is widely used in food preparation.
Mature seeds of peas are used as legumes rich in protein, fiber, vitamins of B group and minerals. Split pea is used in both hot and cold dishes. It has a delicate flavour. Before the heat treatment, it is not necessary to soak it in water.
Rice is one of the most important foods of the world. It has its origins in the tropical regions of Asia and Africa. It is obtained from rice plants during the first peeling; after hot treatment, it is used as a side dish to various meals. The rice is easily digestible, has excellent flavour, is not sticky and does not boil to mush.
As the name suggests, this rice is specially adjusted so as to prevent any loss of vitamins and minerals contained in its peel during processing. Thanks to pressure waves, important nutrients move from the skins into individual grains which are peeled afterwards. This rice is easily digestible, non-sticky and does not tend to boil to mush.
The grains of this type of unpolished rice are small, clean and round. Thanks to its delicious milk flavour and sticky consistency, this rice is suitable for the preparation of sushi; it is easily digestible and fluffy. It has a high content of carbohydrates and thus a high nutritional value.
This raw material is widely used in Asian cuisines. It has medium-sized grains, distinctive nutty scent easily recognizable at a distance and a sticky structure. It is a source of vitamins, minerals, and has a beneficial effect on lowering cholesterol. This rice is gaining popularity even in European cuisines as a side dish to different kinds of meat.
The basic ingredient of this group of pasta is represented by grains of durum wheat, the co-called semolina. These grains do not boil to mush, have high energy content, are easily digestible and rich in carbohydrates. They are among the most valuable pasta dishes with great flavour and a lower content of gluten and starch compared to pasta from soft wheat.
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