White Navy Beans
White Navy beans are pea-sized white beans which can be used in a variety of dishes. This food happens to be extremely nutritious, being typically high in both protein and fibre.
White Pepper
Both black & white peppercorns are the fruit of the pepper plant, but processed differently. Black peppercorns are picked when almost ripe, turning the outer layer black.
White Quinoa – Gluten free
White Quinoa is a recently rediscovered ancient grain once considered “the gold of the Incas”. This grain is a gluten-free complex carbohydrate, easy to digest and contains a balanced set of amino acids for humans.
White Sorghum – Gluten free
White Sorghum is a genus of flowering plants in the grass family. Native to Africa, with many cultivated forms now and it is an important crop worldwide. White Sorghum is used for food (as grain & in sorghum syrup or “sorghum molasses”), animal fodder, the production of alcoholic beverages & biofuels.
White Teff Flour – Gluten free
White Teff flour is packed with nutrition. It is higher in protein than wheat flour & has a high concentration of a wide variety of nutrients, including calcium, thiamine & iron. The iron from Teff is easily absorbed by the body.
Whole Black Lentils 500g
Whole black lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. Usually eaten with rice or rotis, the lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.
Whole Brown Lentils
White Brown Lentils are legumes that have a rich nutty flavour and are much quicker to cook than any other legumes as they do not require soaking. Lentils are highly nutritious and are a good source of fibre, B vitamins and protein and are also a low GI food.
Whole Brown Lentils (Eston’s) 500g
Whole brown lentil is an edible pulse. It is a bushy annual plant of the legume family, known for its lens-shaped seeds. Usually eaten with rice or rotis, the lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.
Whole Green Peas
Whole green peas are part of the legume family. Whole Peas are pale green in colour. Peas are most commonly used in their split form. Whole Green Peas are an acceptable substitute for fresh peas today.
Whole Wheat Couscous
Whole wheat couscous is made with whole wheat durum flour. The four retains the bran & germ of the wheat berry, thereby making it more nutritious, because of its additional fibre from the whole grain. The whole wheat couscous cooks just as quickly and can be used in the same way.
Whole Yellow Peas
Whole yellow peas are part of the legume family. Just like all legumes they are high in fibre, low in fat and help stabilise blood sugar levels, making them a low GI food.
Wool Grass
Wool Grass can be found in wet locations such as marshes, meadows and swamps. Numerous little spikelets appear to be covered with wool-like hair, hence its common name.
