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Canada produces over a dozen different types of beans and sells them both domestically and for export around the globe. Canada largest bean growing areas are located in the provinces of Manitoba and Ontario. Beans are also grown in Alberta and Quebec as well as smaller quantities in the Province of Saskatchewan.

Canadas largest bean crop is white pea bean (navy bean). Canada also grows significant quantities of pinto, cranberry, black, dark red kidney, light red kidney, great northern, dutch brown, pink, small red and faba. Small quantities of Azuki, Kintoki and Otebo beans are grown under contract.

Barley Malt Extract takes the selected high-quality malt as raw material, does not add any other material. Barley malt extract is extracted from malt through biological technology method and under the specialized equipment conditions. Nalt extract richly contains vitamin E, the majority of vitamin E, folic acid and minerals such as calcium, cuprum, iron, magnesium, 1anganese, phosphorus, potassium and zinc, and other purely natural material, widely used in infant aggrandizement food, dairy product, aggrandizement dairy dried beverages, breakfast milk, all kinds of baking food such as biscuits, etc. Malt extract can also be used in the malted milk, coffee, commeal, malt extract nugget, coat chocolate matuix, malt extract soda pop, soft drink, medicine, biology substrate, etc.

Main Functions:
1. Barley Malt Extract main benefit of hordenine is to assist in the release of fat from fat cells for energy.

2. Barley Malt Extract can increase mental and physical energy through the release of norepinephrine.

3. Hordenine is also claimed to suppress appetite. This is based on hordeine's supposed ability to slow the digestion of food, making people feel fuller for longer.

4. Barley Malt Extract can be used as an antibacterial product.

Application:
1. Barley Malt Extract base a hypoglycemic effect, suitable for human consumption in diabetes.

2. Barley Malt Extract with water to boil then add the sugar and lemon brew into the barley tea, alleviate the effect of gastrointestinal inflammation, particularly suitable for patients recovering from drinking.

3. Barley Malt Extract base (for dimethyl aminoethyl phenol), a relaxation of bronchial smooth muscle, contraction of blood vessels, vascular compression or central blood pressure and exciting effect, can be used to relieve bronchitis and bronchial asthma. Barley seeds after cooking also be used as ulcers poultices.

Product Specification:
Hulled Water Melon Kernels Cleaning by sortex.
1. Purity 99.6%
2. Moisture 5.5%
3. Oil contents 50.00%
4. Brakeage 05.00%
5. Add Mix 0.4 %
6. Free from stone
7. S.G.S Certify
10. Use before Twelve Months, Vacuumed packed (From manufacture. month)
(O,5% +/- Tolerance given specifications)
11. Best offer 3599 USD/1000kg FOB Mudra port

Watermelon seeds, pumpkin seeds, sesame seeds, sesame oil , tahini

PRODUCT DESCRIPTION

The botanical name for flax of . Flax is a versatile, blue-flowered crop. The seeds for food products are harvested and then sieved through screening systems, resulting in a clean, uniform batch of whole seeds considered 99.9% pure, or human food grade.

The seed itself is flat and oval with a pointed tip. It is a little larger than a sesame seed and measures about 4-6mm. The seeds have a crisp chewy texture and a pleasant, nutty flavor.

Flax seeds range in color from a deep brown to a light yellow. Seed color is determined by the amount of pigment in the outer seed coat, the more pigment, the darker the seed. Seed color is easily modified through simple plant breeding techniques.
Brown flaxseed is light brown to black in color.

COMPOSITION

Flax is rich in fat, protein, and dietary fiber. An analysis of Canadian flax averaged 41% fat, 20% protein, 28% total dietary fiber, 7.7% moisture and 3.4% ash, which is the mineral-rich residue left after samples are burned. The composition of flax can vary with genetics, growing environment, seed processing and method of analysis.

The protein content of the seed decreases as the oil content increases. The oil content of flax can be altered through traditional plant breeding methods, and it is affected by geography. The cool night of northern Canada improves oil content and quality. Flax is extremely rich in Omega 3 and linolenic acid.

NUTRITIONAL INFORMATION/100G

Energy 2090 kJ-506kcal 27%
Moisture 6-10%
Protein 20.2g
Lipid 36.6g with Saturated Fatty Acid: 3.67g
Available Carbohydrate 6.6 with sugar: 1.55g
Fibers 27.2g
Calcium 228mg
Sodium 20.5mg
Salt 0.051g
Phosphorus 505mg
Magnesium 360mg
Iron 7.8mg
Zinc 4.0mg

TYPICAL FATTY ACID & COMPOSITION

Polyunsaturated (Omega 3s) 57%
Monounsaturated 18%
Polyunsaturated (Omega 6s) 16%
Saturated 9%

TYPICAL AMINO ACID & COMPOSTION (g/100g protein)

Alanine 4.4
Arginine 9.2
Aspartic Acid 9.3
Cystine 1.1
Glutamic Acid 19.6
Glycine 5.8
Histidine 2.2
Isoleucine 4.0
Leucine 5.8 Valine 4.6
Lysine 4.0
Methionine 1.5
Phenylalanine 4.6
Proline 3.5
Serine 4.5
Threonine 3.6
Tryptophan 1.8-NR
Tyrosine 2.3

APPLICATION: Baking, raw and cooked snacks, dietary supplement, milling,
and oil extraction.

STORAGE: Store in cool (20 degrees Celsius), dry location away from sunlight.

EXPIRATION: Product use within 24 months of manufacture.

ADDITIONAL INFORMATION:
This ingredient is non-GMO, nor does it contain GMO products.
This ingredient does not undergo ionizing treatment.
Flax does not contain gluten.
Flax is a non-allergenic product.
Flax is cleaned to 99.9% pure but may have come in contact with trace amounts of wheat, soybean, or mustard from agricultural cross-contamination (in the field) only.

History:

Archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. Pumpkins are believed to have originated in Central America over 7,500 years ago Pumkin seeds have an amazing amount of vitamins, minerals and other healthy ingredients.



Usage: Besides eating them on their own, you can add them to smoothies, Greek yogurt and fruit. You could incorporate them into meals by sprinkling them into salads, soups or cereals. Some people use pumpkin seeds in baking, as an ingredient for sweet or savory bread and cakes

Whether as a tasty snack between meals or as food decoration.