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Black-eyed beans, also known as black-eyed peas or cowpeas, are a type of legume known for their creamy white color and a distinctive black spot, or "eye", on the side. They are a subspecies of the cowpea plant and are cultivated worldwide, particularly in the semi-arid tropics. Black-eyed beans are a good source of protein, fiber, and various vitamins and minerals, and are used in a variety of cuisines.
Here's a more detailed look:
Appearance:
They are typically creamy white with a black spot, although the spot can sometimes be brown or purple depending on the variety.
Culinary Uses:
Black-eyed beans are versatile and can be used in soups, stews, salads, and as a side dish. In the Southern United States, they are a key ingredient in dishes like "Hoppin' John".
Nutritional Value:
They are a good source of protein, fiber, folate, iron, and other essential nutrients.
Health Benefits:
Black-eyed beans are linked to improved heart health, better digestion, and increased intake of folate and vitamin A.
Cultivation:
They are drought-tolerant and can fix nitrogen in the soil, making them a beneficial crop for various regions.
Other Names:
Black-eyed beans are also known as cowpeas, lobia, karamani, or frijoles, among other names.

Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower bad LDL cholesterol, blood pressure and blood sugar levels.

Black gram or urad dal holds a high protein value than most of the legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, phosphorus which offers a myriad of healing

Moth Beans This high-protein pulse is packed with essential micronutrients such as folate and magnesium. Matki is an excellent source of B vitamins, iron, potassium and zinc.

Fob price- $500-$900

Product Detailed description- Quality: 1st Grade Admixture Max 1% Damaged Max 3% Packing : PP Bags 5/10/25/50kg Origin : India Monthly production volume : 3000 Ton

Minimum Quantity- 1 metric ton
Packaging Detail- As per customer need
Capacity- 3000 metric tonnes per month
Sample available- Yes
Sample cost born by- Buyer

Fob price- $500-$1200

Product Detailed description- Quality: 1st Grade Admixture Max 1% Damaged Max 3% Packing : PP Bags 5/10/25/50kg Origin : India Monthly production volume : 3000 Ton

Minimum Quantity- 1 metric ton
Packaging Detail- As per customer need
Capacity- 3000 metric tonnes per month
Sample available- Yes
Sample cost born by- Buyer

Fob price- $500-$800

Product Detailed description- Quality: 1st Grade Admixture Max 1% Damaged Max 3% Packing : PP Bags 5/10/25/50kg Origin : India Monthly production volume : 3000 Ton

Minimum Quantity- 1 metric ton
Packaging Detail- As per customer need
Capacity- 3000 metric tonnes per month
Sample available- Yes
Sample cost born by- Buyer

Fob price- $550-$1000

Product Detailed description- Quality: 1st Grade Admixture Max 1% Damaged Max 3% Packing : PP Bags 5/10/25/50kg Origin : India Monthly production volume : 3000 Ton

Minimum Quantity- 1 metric ton
Packaging Detail- As per customer need
Capacity- 3000 metric tonnes per month
Sample available- Yes
Sample cost born by- Buyer

Fob price- $600-$1000

Product Detailed description- Quality: 1st Grade Admixture Max 1% Damaged Max 3% Packing : PP Bags 5/10/25/50kg Origin : India Monthly production volume : 3000 Ton

Minimum Quantity- 1 metric ton
Packaging Detail- As per customer need
Capacity- 3000 metric tonnes per month
Sample available- Yes
Sample cost born by- Buyer

Fob price- $550-$950

Product Detailed description- Quality: 1st Grade Admixture Max 1% Damaged Max 3% Packing : PP Bags 5/10/25/50kg Origin : India Monthly production volume : 3000 Ton

Minimum Quantity- 1 metric ton
Packaging Detail- As per customer need
Capacity- 3000 metric tonnes per month
Sample available- Yes
Sample cost born by- Buyer

Quality: 1st Grade Admixture Max 1% Damaged Max 3% Packing : PP Bags 5/10/25/50kg Origin : India Monthly production volume : 3000 Ton

Red Kidney Beans- RAJMA -High In Essential Minerals: kidney beans are high in blood building iron, phosphorous - which plays a crucial role in healthy bones and teeth - and vitamin K that helps protect the nervous system from free radical damage.

Rajma, or kidney beans, are a treasure trove of health benefits. It is an excellent source of dietary fibres, which help boost your digestive system and also keep your heart healthy.

Mung beans, also known as green gram, are a type of legume (Vigna radiata) widely cultivated in tropical and subtropical regions, particularly in Asia. They are known for their edible seeds, which can be consumed whole, split, boiled, or roasted, and also for the versatile bean sprouts commonly used in salads and stir-fries.
Here's a more detailed look:
Appearance:
Mung beans are small, oval-shaped, and typically green in color, though they can also be yellow, olive, brown, or black.
Culinary Uses:
Mung beans are a versatile ingredient used in various cuisines, especially in Indian, Chinese, and Southeast Asian dishes. They are a staple in Indian curries and are used to make sweet desserts in Chinese cuisine.
Nutritional Value:
Mung beans are an excellent source of protein, dietary fiber, and various vitamins and minerals, including B vitamins, potassium, copper, and zinc.
Health Benefits:
Studies suggest mung beans may help lower blood pressure and cholesterol levels, improve digestion, and have antioxidant and anti-inflammatory properties.
Sprouts:
Mung bean sprouts are a popular food, enjoyed in salads, stir-fries, and other dishes. They are a good source of nutrients and are relatively low in calories.
Cultivation:
Mung beans are an annual plant that thrives in warm climates, with India being a major producer and consumer.

Red kidney beans are a type of legume, named for their distinctive kidney shape and dark red color. They are a popular ingredient in various cuisines, known for their firm texture and ability to absorb flavors. Rich in protein, fiber, and various vitamins and minerals, they are a nutritious addition to a balanced diet.
Key characteristics and uses:
Shape and Color:
Red kidney beans are easily identified by their kidney-like shape and dark red color, although some varieties can range from light to dark red.
Texture:
They are known for their firm texture, which remains even after cooking.
Flavor:
They readily absorb the flavors of the seasonings and ingredients they are cooked with.
Culinary Uses:
Red kidney beans are a staple in many dishes, including:
Rajma: A popular South Asian dish, especially in India and Pakistan.
Chili con carne: A classic American dish, where they are a key ingredient.
Red beans and rice: A traditional Monday dish in Louisiana.
Soups and stews: They add heartiness and flavor to a variety of soups and stews.
Nutritional Value:
Red kidney beans are an excellent source of:
Protein: An important building block for the body.
Fiber: Aids in digestion and can help regulate blood sugar levels.
Vitamins and Minerals: Rich in folate, iron, manganese, magnesium, potassium, and zinc.
Health Benefits:
Consuming kidney beans can contribute to:
Improved heart health .
Better blood sugar control .
Reduced risk of certain cancers .
Potential Concerns:
While generally safe, some individuals may be allergic to a protein called Phaseolin found in kidney beans, and raw or undercooked kidney beans can cause digestive issues.

Soybeans are considered edamame, the popular appetizer you may have ordered at your favorite sushi restaurant. Donot eat the hull, but the beans inside are chewy with a mild flavor that makes them ideal for eating solo or mixing into salads and pasta.

Nutritional profile: Per 1 cup (cooked) 296 kcal, 31.3 g of protein, 15.4 g fat, 14.4 g carbohydrates, 10.3 g fiber, 5.16 g sugar, 175 mg of calcium, 886 mg potassium, 1.72 mg sodium.

GMO Soyabean grade 2

Coffee Bean

Great Northern beans are white and medium-sized with a mild flavor. They hold their shape well so they can be stewed or used in soups. They are good at absorbing the flavors they are cooked with, so they can complement a variety of ingredients.