Correct iron deficiency and treat iron-deficiency anemia.
Red Lentil Pasta Red lentil pasta is a gluten-free pasta alternative made from red lentil flour. It is a good source of plant-based protein and fiber, and offers a quicker cooking time than many other legume-based pastas. It has a mild, slightly earthy flavor and a texture that is closer to traditional wheat pasta than […]
Ragi Flour (Finger Millet Flour) / Nachni Flour Ragi flour, also known as finger millet flour or nachni flour in India, is made by grinding whole grain ragi (finger millet). It is a staple food in many parts of India, particularly in South India, and is known for its high calcium content, good source of
Ragi Flour (Finger Millet Flour) / Nachni Flour Read More »
Mung Beans (Whole Green Gram) / Moong Sabut Whole mung beans, also known as green gram or moong sabut in India, are small, green legumes. They are a staple food in many Asian cuisines and are a good source of plant-based protein, fiber, and various nutrients. Dried mung beans require soaking and cooking before consumption.
Mung Beans (Whole Green Gram) / Moong Sabut Read More »
Ragi (Finger Millet) / Nachni Ragi, also known as finger millet or nachni in India, is a small, red-brown grain that is a staple food in many parts of India and Africa. It is a whole grain and is exceptionally high in calcium compared to other grains. It’s also a good source of fiber, iron,
Ragi (Finger Millet) / Nachni Read More »
Amaranth (Grain) / Rajgira Amaranth is a pseudocereal, similar to quinoa, with a long history of use in both ancient and modern cultures. It’s a complete protein, meaning it contains all nine essential amino acids, and is also a good source of fiber, iron, magnesium, and other nutrients. It has a slightly peppery, earthy flavor.
Amaranth (Grain) / Rajgira Read More »
Chickpeas (Dried) / Kabuli Chana / Chole Dried chickpeas, also known as garbanzo beans or Kabuli Chana/Chole (in India), are a type of legume. They are a staple food in many cuisines and a good source of plant-based protein, fiber, and various nutrients. Dried chickpeas require soaking and cooking before consumption. Benefits Considerations Taste Profile
Chickpeas (Dried) / Kabuli Chana / Chole Read More »
Lentils (Dried) / Dal Lentils, known as Dal in India, are small, lens-shaped legumes that are a staple food in many parts of the world, and particularly in Indian cuisine. They are an excellent source of plant-based protein, fiber, and various nutrients. Dried lentils require cooking before consumption. Different varieties exist, with slight variations in
Lentils (Dried) / Dal Read More »
Spirulina Powder Spirulina is a blue-green algae (cyanobacteria) that is highly nutritious and often consumed as a dietary supplement. It’s a rich source of protein, vitamins, minerals, and antioxidants, particularly phycocyanin. Spirulina powder has a distinctive, somewhat earthy and seaweed-like flavor. Benefits Considerations Taste Profile Earthy, seaweed-like, sometimes described as slightly bitter or fishy. Usage
Quinoa (Whole Grain) Quinoa is a pseudocereal, botanically a seed, that is cooked and consumed similarly to grains. It is a complete protein, containing all nine essential amino acids, and a good source of fiber, iron, magnesium, and other nutrients. It is naturally gluten-free and highly versatile. Benefits Considerations Taste Profile Quinoa has a mild,
Quinoa (Whole Grain) Read More »
Chia Seeds (Whole) Chia seeds are tiny, black seeds from the Salvia hispanica plant, a member of the mint family. They are a concentrated source of fiber, omega-3 fatty acids (ALA), protein, and various micronutrients. Chia seeds are known for their ability to absorb liquid and form a gel, making them versatile in cooking and
