1 Sort first 2 Color Different shades of yellow 3 The smell The property of peas. No extraneous smell. 4 Moisture % no more 15.0 5Nutritive (food) value: Protein, g 23.0 Carbohydrates, g 52.0 Fat, g1.6 6 Calorific value (energy value), kcal (KdJ) 317 (1327) 7 Garbage admixture, % no more 1.5 8 Metallomagnetic admixture per 1 kg of peas mg, no more 3.0 9 Pest infestation of grain stocks Not allowed 10 Safety indicators TU U 10.06-14224080-003:2015
Ukraine
Yellow millet manufactured according to DSTU 5026:2008. Yellow millet is used for processing into groats, malt and mixed feed, as well as a base of feed mixtures for pet birds
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Pearl barley manufactured according to DSTU 7700:2015. Pearl barley, or pearled barley, is barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer. The groats contain many vitamins – PP, B6, B9, E, and microelements – calcium, phosphorus, potassium, zinc, sodium, and others. Pearl barley health properties affect healthily the brain and heart functioning as well as the digestive process. Pearl barley porridge improves eyesight and enhances the body's resistance to colds and viral infections.
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Yellow Peas Polished manufactured according to DSTU 7701:2015. Yellow Peas Polished is produced by peeling the exterior hull off the pea grain. It is used for making soups and purees. As well as an ingredient in the food industry for the preparation of food concentrates, pea flakes and dry pea puree. Well acquired product containing substances necessary for an organism. Treatment-and-prophylactic product: normalizes a metabolism, strengthens walls of blood vessels, reduces risk of oncological diseases, a heart attack, hypertension, slows down processes of aging of skin. It is widely applied in cookery. It is one of the main components of gluten-free diets and vegetarian dishes. Peas contain a lot of essential elements such as proteins, vitamin C. The nutritional value of peas is almost twice as much than of potatoes. Peas are often used in cooking and are popular in European, Asian, African, Arabian cuisine and in other countries.
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