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Black Beans

Should be small, almost round beans with minimal split/broken pieces and shriveled beans, free from mould, moisture and infestation.

Black Turtle Beans are a common ingredient in soups, stews, sauces and in popular burrito.  The are said to be native to Mexico, perhaps the reason why they are so common in Latin American dishes.

From a nutrition perspective, they contain folate as well as being a good source of fibre for proper digestive function, iron (non-heme), phosphorus, complex carbohydrates and some calcium.  They have been shown to be a good source of natural antioxidants.

From a traditional Chinese Medicine perspective, black turtle beans have a warming thermal nature and are beneficial to the kidneys and builds blood.

NOTE: Before use all beans should be soaked in water overnight or for atleast ten hours.  Make sure you cover the beans with a large volume of water because they will swell up considerably.  When ready to cook, discard the soaking water and briefly rinse the beans under running water.  This process is important as to reduce burping, flatulence and abdominal discomfort.

 

Ingredients:
Black Turtle Beans
Colour:
Should be black beans with a white seam, and minimal discoloration.
Odour:
Should be free from any musty or other objectionable odours and taints.
Texture:
Should be firm texture beans, free flowing and not joined together.
Purity:
 
Moisture:
16% maximum
Foreign Material:
0.5% maximum
Damaged Seeds:
 
Storage:
Clean, Dry, Cool Area, Free from infestation, recommended Temperature 0-15 Celsius
Country of Origin:
United States
Code:
 
Packaging:
 

 

Nutritional Information (Typical Analysis Per 100G)
Energy:
1425 kJ
Protein:
21.6 g
Fat Total:
1.4 g
Saturated:
0.3 g
Carbohydrate:
62.4 g
Sugars:
6.7 g
Sodium:
5 mg