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Beans Peas and Lentils

Beans Peas and Lentils

Beans Peas and Lentils

Organic legumes, beans, peas, and lentils, are one of the greatest sources of Protein. Not Just for vegetarians. By their nature, all beans peas and lentils are gluten-free by nature, high-fiber and a good source of protein and other nutrients. Legumes are ideal to eat at least twice a week from a variety of beans, peas, and lentils.

Healthy Protein source

Beans are a nutrient-dense food. They are are also antioxidants. If you are looking for better heart health and reduce the chances of getting cancer, ten beans. peas and lentils must be included in your diet. The only way to prevent fatty liver and chances of developing diabetes and glucose metabolism is by consuming these rich organic legumes.

Beans and peas have the ability to retain a lot of their nutrients and have the potential to function as a major source of the nutritious foods that we need. But what about the difference between beans and peas?

Beans are technically called green peas because they are simply pods and you must peel them before you can use them in recipes. As far as growing is concerned, beans are planted in fields and peas are planted in rows. Beans have large seeds and peas do not, as seeds are small and insignificant.

When peas are ready to be picked they look like small yellow peas. Beans are actually yellow and they have small pods that contain their seeds. Peas, on the other hand, are small and firm and look like they are brown in color. A few beans are blue and those look like beans.

The nutrition and health benefits of beans and peas are considerable. Beans can be used in a wide variety of recipes. They can be made into various soups and are even used as filler in most main dishes. Peas can be used in a variety of foods, depending on the flavor of the peas, as well as the flavor of the food being made with them. Beans are an inexpensive food item, and although expensive to the consumer, it is very cost-effective to the producer.

Peas are also a source of iron, which is needed by the body for good blood circulation and processing. Paired with the nutrients that beans contain they are one of the healthiest foods on the planet. Consuming a variety of beans in the meals that you eat will have a profound effect on your health and the health of your family.

If you are going to include green peas in your meals, there are a few things that you can do to make them even better. If you are going to cook them up, peel them when you are done with them. They have the potential to get bitter and can turn into a red color after that.




Organic Azuki Beans - Dried
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Azuki beans (formerly adzuki) are a small popular Asian bean with a sweet nutty flavour, also rich in fibre and nutrients. In Asia azuki beans are often eaten as a bean paste in desserts, buns and biscuits. They also make a great sprout or addition to soup and casseroles...
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Organic Black Beluga Lentil Dried
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Black beluga lentil is one of the smallest of all lentils. They are a shiny deep brown-black lentil that is a very good source of protein, fibre and other nutrients. Their firmer skin texture and soft centre makes them ideal in salads and curries as they do not fall apart when cooked...
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The black bean is a legume that originates from Mexico and is one of the most favoured beans in much of Latin America. It is a meaty textured bean with a flavour reminiscent of mushroom. Black beans are rich in nutrients and fibre and great cooked in chillies and soups...
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Organic Borlotti Beans Dried
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Borlotti beans are a large traditional Italian bean with distinctive streaked markings. The high fibre and nutrition of bean make them an ideal addition to your diet. Borlotti beans cook quicker and softer than many other beans making a delicious Italian soup, a stew or a salad...
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Cannellini Beans are a white bean popular in Italy, in particular Tuscan cooking. They have a nutty flavour and a smooth fluffy texture. The delicate taste of cannillini beans makes them ideal with fish or chicken or as their substitute in vegetarian cooking. Great in a minestrone soup...
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Chana Dhal, a split baby chickpea with the outer seedcoat removed, is used in Indian, Nepali, Pakistani, Sri Lankan and Bangladeshi cuisine to make dhal. This thick easily digested bean stew is a staple of vegetarian cooking. Ideal for a very smooth hummus...
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Chickpeas are one of the most versatile of legumes through the Mediterranean, Middle East and India, with their nutty flavour and firm starchy texture. They are a rich source of many vital nutrients, protein and fibre. Add chickpeas to soups and salads or use in curries and dips...
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Organic Four Bean Salad Dried
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Four bean mix is a blend to 4 quick cooking beans. Lima , cannellini, red kidney and borlotti beans are the ideal compliments. This blend is a good source of protein, fibre and other nutrients. Four Bean Mix is an easy to cook blend that is the ideal base to a bean salad, any soup or a delicious veg..
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Lentils, the instant legume! They are rich in fibre and vital nutrients. They are the quickest of all legumes to cook. French 'Puy' Lentils hold their shape well being perfect in salads for added texture in meals...
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Lentils are one of the most ancient of all cultivated crops. They are rich in fibre and vital nutrients. Needing no soaking, they are the quickest of all legumes to cook. Green lentils are milder and softer textured than most other varieties...
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Organic split peas are organic green peas, split with the outer husk removed. They have a natural earthy flavour very high in fibre and protein. Use split peas to top your home-made pie, thicken soup or to make delicious dips and spreads. Try making bean burgers...
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Mung beans, native to India, Bangladesh and Pakistan, are used throughout Asia. Sprouted, they are popular in stir-fried dishes. Mung beans are rich in protein and fibre. When sprouted they are also an excellent source of vitamin C - a great health food eaten fresh...
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