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Chickpeas (Split/ Peeled) are extremely nutritious pulse and spot third in the importance list of the food legumes that are cultivated in every part of the world. It contains 25% proteins, which is the maximum provided by any pulse, and 60% carbohydrates. There are mainly two types of chickpea produced i.e. Kabuli and Desi Chickpeas. They can be segregated on the basis of their following features.
Kabuli chickpeas have a whitish-cream color and are relatively bigger in size having a thinner seed coat. They are generally used in soups /salads or as flour.
These are split peas and are relatively smaller in size having a thicker seed coat. They appear dark brown in color and they can be used and served in many ways.
Moisture | 12% Max. |
Foreign Matter | 0.20% Max |
Green/Brown/Aborted | 1.00% Max. |
Split/Broken (Machine Damage) /Worm Bitted | 2.00% Max. |
Stained/Smooth | 1.00% Max. |
Total Defect (2+3+4+5) | 4.20% |
58/60 | |
Moisture | 12% Max. |
Foreign Matter | 0.20% Max. |
Green/Brown/Aborted | 2.00% Max. |
Split/Broken/Machine Damage/Worm Bitted | 2.50% Max. |
Smooth/ Stained | 1.5% Max. |
Total Defect (2+3+4+5) | 6.20% |
75/80 | |
Moisture | 12% Max. |
Foreign Matter | 0.20% Max. |
Green/Brown/Aborted/ Stained / Smooth | 6.50% Max. |
Split/Broken/Machine Damage/Worm Bitted | 2.50% Max. |
Total Defect (2+3+4+5) | 9.20% |
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