Our Products (Pulses)
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Barley
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Beans
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Lentils
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Lupins
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Green Lentils
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Maize
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Oats
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Sorghum
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Wheat
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Pearl barley is by far the most popular form of barley in the United States. Extensive processing removes the two outer hulls along with the bran layer resulting in uniformly-sized, ivory grains with very little fiber. This processing makes it less chewy to the bite, but it also removes a vast majority of the barley’s inherent nutrition. Its flavor is mild and nutty, and it cooks in 30 to 45 minutes.
DESCRIPTION
BARLEY TYPES – FORMS OF BARLEY
Pearl barley is by far the most popular form of barley in the United States. Extensive processing removes the two outer hulls along with the bran layer resulting in uniformly-sized, ivory grains with very little fiber. This processing makes it less chewy to the bite, but it also removes a vast majority of the barley’s inherent nutrition. Its flavor is mild and nutty, and it cooks in 30 to 45 minutes.
Rolled or flaked barley is similar to rolled oats and is used as a cereal.
Barley flour (also known as barley meal) has a low gluten content which results in a low-rise, so it is often combined with higher-gluten flours when used for leavened breads that need to rise.
Barley grits are toasted, ground barley grains used as a cereal or cooked side dish.
Hulled barley (also known as whole-wheat barley) has only the outer layer removed, leaving the bran layer intact. It is extremely high in fiber and nutrition, with a pronouced flavor that makes the toothy workout worthwhile. This form requires the longest cooking time.
Scotch barley has been husked, then coarsely ground. It takes a long cooking time to become tender.
Quick barley is pearl barley that has been steamed and dried. It will cook up the fastest, usually in less than 15 minutes.
Beans are one of the longest-cultivated plants. Broad beans, also called fava beans, in their wild state the size of a small fingernail, were gathered in Afghanistan and the Himalayan foothills.
DESCRIPTIONCompared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.
DESCRIPTION
Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser. They may be sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking.
Uses
Lentils are used in soups, stews and the Indian dish known as dal. Lentils eaten with rice are a common meat substitute in India, as they contain high amounts of protein as well as iron, phosphorus, calcium and vitamins A and B. The French, on the other hand, like to pair lentils with smoked pork sausage or bacon lardons.
Benefits of Lentiles
Lentils are low in calories and high in nutrition. Eating them at least once a week is a great way to add the health benefits of these tasty legumes to your diet.
Both varieties of Lupins have a two-fold nutritional value, being a concentrated source of both protein and energy. Angustifolius in particular is recognised internationally as a valuable stockfeed ingredient.
DESCRIPTION
NUTRITIONAL INFORMATION
Both varieties of Lupins have a two-fold nutritional value, being a concentrated source of both protein and energy. Angustifolius in particular is recognised internationally as a valuable stockfeed ingredient. It is the protein quality, fibre digestibility fatty acid composition and mineral balance that makes Lupins an attractive vegetable protein source. Lupins can be stored relatively easily since they feature a low moisture content and hard seed coat.
Lupins could be an attractive alternative to dry beans and soya beans currently used for human consumption as the protein and oil is readily digested and the seeds have a high content of dietary fibre. The range of possibilities include being ground for flour, fermented to produce high quality tempe, used as a snack food base or being utilised in the production of protein concentrates or fermented sauces. Albus Lupins have particular potential for processing as its lower content of yellow pigment means greater ease in making near-white vegetable based products.
These can be pale or mottled green-brown in color with a glossy exterior. They have a robust, somewhat peppery flavor. Green lentils generally take the longest to cook, upwards of 45 minutes, but they keep a firm texture even after cooking. This makes them ideal for salads and other side dishes.
DESCRIPTION
NUTRITIONAL INFORMATION
Lentils are a high-protein, high-fiber member of the legume family. Like a mini version of a bean, lentils grow in pods and come in red, brown, black, and green varieties.
Here are some key points about lentils. More detail is in the main article.
Lentils are an excellent natural source of folate and manganese.
They are an economical source of protein.
Evidence suggests they protect heart health.
Lentils are an easy-to-prepare, versatile, and nutritious ingredient.
Maize (called corn in some countries) is Zea mays, a member of the grass family Poaceae. It is a cereal grain which was first grown by people in ancient Central America. It is now the third most important cereal crop in the world. However, little of this maize is eaten directly by humans.
DESCRIPTION
NUTRITIONAL INFORMATION
Maize, also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits. Energy: 86.04 Calories (per 100 g),
Protein: 3.27 g (per 100 g),
Fat: 1.35 g (per 100 g),
Potassium: 270 mg (per 100 g).
Being a good source of antioxidant carotenoids, such as lutein and zeaxanthin, yellow (or colored) corn may promote eye health. It is also a rich source of many vitamins and minerals. For this reason, moderate consumption of whole-grain corn, such as popcorn or sweet corn, may well fit into a healthy diet.
The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed.
DESCRIPTION
NUTRITIONAL INFORMATION
Oats are a nutrient-rich food associated with lower blood cholesterol when consumed regularly. Avenins present in oats (proteins similar to gliadin from wheat) can trigger celiac disease in a small proportion of people.
Oats Are Incredibly Good for You. Oats are an incredibly nutritious food packed with important vitamins, minerals and antioxidants. In addition, they're high in fiber and protein compared to other grains. ... At the end of the day, oats are among the healthiest foods you can eat.
Sorghum bicolor, commonly called sorghum and also known as great millet, durra, jowari, or milo, is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol production
DESCRIPTION
NUTRITIONAL INFORMATION
Sorghum is a genus of flowering plants in the grass family Poaceae. Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans.
They also find a variety of other sorghum health benefits, even for people without gluten intolerance. Sorghum has high nutritional value, with high levels of unsaturated fats, protein, fiber, and minerals like phosphorus, potassium, calcium, and iron. It also has more antioxidants than blueberries and pomegranates.
Both varieties of Lupins have a two-fold nutritional value, being a concentrated source of both protein and energy. Angustifolius in particular is recognised internationally as a valuable stockfeed ingredient.
DESCRIPTION
NUTRITIONAL INFORMATION
The chemical composition of wheat can be highly variable, particularly with regard to starch and crude protein content, depending on species, cultivars, growing location, climate, soil fertility, etc.For instance, wheat containing up to 23% DM as protein and 80% DM as starch has been reported in the literature, as well as wheat containing as little as 9% protein and 50% starch.
Wheat grain can be fed whole or processed in many different ways. It can be fed in association with other ingredients, or mixed and processed into pellets in concentrate feeds. Wheat grain unsuitable for food processing (due to disease, insects, frost, sprouting, low test weight, etc.) can be fed to farm animals. The feeding value and palatability of such grain may be similar or lower than that of good quality wheat, depending on the extent of the damage. It may be necessary to mix it with another cereal grain and to screen it for mycotoxin contamination