(Food Hygiene ISO 22000 and Food Safety ISO ITS 22003)
The Seeds become a Taste with Products of Gold Award winner Dincer !!
The Origin of Dincer’s seeds are coming from South East Anatolia where the soil and the climate are making the perfect union in growing those Dry Legumes.
We choose for you the more nutritious grains of all the family as:
* WHEAT
BULGUR is a traditional Anatolian food made from buckwheat.
– It is an important and economical source of Carbohydrates – Folic Acid and B1 very important food for children and pregnant woman – Nervous and digestive system – Shelf life longer than other – Prevents constipation – High mineral level and cellulose which prevents cancer – Radiation resistant – No cholesterol – Total unsaturated fat level very low
* LENTILS
RED – No crust – Higher starch – 8 mins cook for natural cooking – 10 mins for porridge
YELLOW Slightly nutty taste 8 mins cook for puree
GREEN MINI – 30 mins cook for cakes – 40 mins for meals
* BEANS
Beans are grown in almost every part of Turkey
– Rich protein – minerals – starch – soften bowls – increase of sexual desire , eaten regularly – caugh cuts – estrogen hormone particularly beneficial in the menopausal period
Ashuret Wheat: It is produced mostly in Gaziantep, Şanlıurfa, İzmir and Konya. Macaroni hard case, lighter and white wheat varieties are presented to the market as Aşurelik Wheat after processing. Our kitchens are used for making some meals, soups, desserts, salads. Dry Pod
Beans, legumes, pile rooted, annual plant. This vegetable, named for legumes, contains rich vegetable protein and carbohydrates. It is also rich in iron and calcium minerals, as well as vitamins C, B and B2.
Bakla is important for human health:
Reduces the body’s bad cholesterol level. The bean contains the insulin that makes up the blood sugar. It is good for constipation pullers with high fiber inside. The pod also has beneficial effects on the health of hemorrhoids and other intestinal problems. Mushrooms made from seeds are used in injured skin diseases. Beans facilitate digestion. Cleans the urinary tract It is very useful for the kidneys: it alleviates the kidney pain, helps the kidneys to shed their sand and stones. It’s good for chest diseases and coughing. There are abundant amounts of nitrogen and starch in their pellets. Lumbago relieves rheumatism, sciatica and circulatory complaints.
Explosive Egypt:
Exploded corn is a food that is obtained as a result of the swelling of the ginseng (Zea mays everta) grains exploded by the heat effect and cooked as a snack.
The corn plant that we use with pleasure and we use in a lot of fields is rich in oil. It is also an energizing food because of its abundant carbohydrate content and also contains essential nutrients such as water, minerals, protein and fat in its composition. When the corn grains are heated, the water in the composition starts evaporating a little later and the corn grains do not fit together after the evaporating water expands. After a while the shell is split by increasing the temperature and forcing the water vapor. The water vapor also starts to come out, and along with the water vapor, other nutrients such as starch, protein, which are in the composition of the corn, also come out. As the nutrients go out, starch and protein begin to whiten. It turns into blooming corn when it is finished.
Pea
Fresh green peas (leguminous sativum), legumes (Fabaceae), or a plant species devoured by grains or lonely grains. It is a climbing plant from the family of two-legged legumes with separate petals. It gives tasty and very nutritious vegetable called peas in the spring and summer. The body is very long, thin enough to pull the weight of the plant. White flowers. It is a round grain. The fruit is similar to a pod or bean, the seeds are arranged in a sheath.
Peas are rich in fiber and are protective against cardiovascular diseases and have a balancing effect on blood sugar. Since it contains a large amount of readily soluble extracts, pea especially lowers bad bad cholesterol and reduces heart attack risk. Again, this high fiber stays long on the side. Thus, the level of energy in the body keeps the energy level constant by inserting one level of increase and decrease of the sugar level. Because it is a nutrient rich in uric acid, blood is a food that people with high uric acid levels often should not consume. High peas with B1 vitamins and sleeping pills. It opens the appetite and allows the person to be joyful by correcting his mood. Pea has a protective effect against anemia and blood cancer. It’il make the liver work. Bowel cancer reduces the risk. If the peas are consumed fresh, the intestines will work to relieve the constipation. It helps the muscles develop and regenerate. It promotes bone development.
100 gr. the nutritional values of the raw (unbaked) fresh pea can be listed as follows:
84 calories, 6.3 grams of protein, 14.4 grams of carbohydrate, 0 cholesterol, 0.4 gram oil, 2 grams of fiber, 116 milligrams of phosphorus, 26 milligrams of calcium, 1.9 milligrams of iron, 2 milligrams sodium, 316 milligrams of potassium, 35 milligrams of magnesium, 0.7 milligrams of vitamins, 0.35 milligrams of B1 vitamins, 0.14 milligrams of B2 vitamin, 2.9 milligrams of vitamin B3, 0.16 milligrams of B6 vitamini, 35.5 milligrams folic acid, 27 milligrams of vitamin C and 2.1 milligrams of vitamin E.
Chickpea (Cicer arietinum) is a leguminous species of the Cicer family belonging to the Faboideae subfamily of the leguminous (Fabaceae) family. It is usually grown in the Central Anatolia Region.
The chickpeas, which are high in nutritional value and calories, are quite nutritious. Abundant amounts of starch and nitrogen, as well as vegetable protein and B vitamins and minerals such as iron, calcium, phosphate and phosphorus are rich. 100 gr. chickpeas 360 calories, about 20 gr vegetable protein, 5 gr. oil and 61 gr. carbohydrates.
It strengthens the body. It relieves mental and mental fatigue. It opens an appetite. Strengthens the midi, softens the intestines and removes the urine abundantly. Mommy increases the size. It opens the veins in the body. It increases sexual desire and strength. It opens the bell and cuts the cough. It’s a protection against breast cancer. It prevents excessive water accumulation in the body. The estrogen hormone is particularly beneficial in the menopausal period due to its stabilizing effect.
Things that grow in Turkey: Vegetables grown in almost every part of our country. Dried beans are eaten as kidney beans, sugar beans, thorny beans, lentils.
It is one of the most nutritious vegetables. Proteine is a rich and delicious vegetable. Haricot bean :
25% protein, 55% carbohydrate, 4% cellulose, 2% fat, 10% water and Contains 4% other substances.
Beans (Dincer)
Beans (Dincer)
Beans (Dincer)
ISO 22000:2005
in 500gr, 1kg, 2.5kg, 5kg, 10kg, 20kg
Regular – big size (battal) – Red (barbunya) – Small size (bogrulce)
Lentil (Lens culinaris) is one of four species, including the genus Lens, found in the legume (Fabaceae) family. Lens culinaris is the most commonly conceived and most commonly consumed when it is called ” lentils “, although the more or less lens-shaped and edible seeds of all species found in the genus Lens are collectively referred to as ” lentils “. Red lentil
This lentil with no crust has a higher starch content. You should cook for 8 minutes for the red cantaloupe that has the natural tastes, 10 minutes for the porridge and sausages. Yellow lentils
This bark-free lentil has a starchy, slightly nutty taste. When cooked for more than 8 minutes it breaks down. It is very convenient to make puree. Green mini lentil
Even if it is cooked, the form does not deteriorate. It has intense nutty taste and absorbs its flavors very well. Cooked for 30 minutes for cakes and 40 minutes for meals. Green lentils are recognized as normal lentils in our country. Cooks quickly peel shells. It is suitable for cooking and puree. it does not require abundant rainfall to grow mervimeğin, so it is easy to grow
Bulgur is a traditional anatolian food made from buckwheat and is counted from the grain group and is located at the bottom of the pyramid. Bulgur is an important and economical source of carbohydrates. Wheat, which is the main ingredient of the bulgur; essence, bran, and endosperm, and many of the essential nutrients are contained in the essence and dandruff sections. The endosperm contains starch and little proteins, and wheat, and of course only the energy is the part that gives energy. Minerals like wheat bran, zinc, magnesium, chromium, dietary fiber, some phenols, phytates and selenium; as well as all B vitamins outside B12. Characteristics of bulgur as food;
Bulgur is a very rich food in terms of pulp / fiber, which is known to degrade the oil in the side. Carbohydrate value is high, protein value is low. Vitamin B1 in bulgur plays an important role in the nervous and digestive system. Due to the folic acid it contains, it is a very important food for children and pregnant women It is a healthy nutrient because it has unsaturated fat and the total fat is low. It does not contain cholesterol. Phytic acid, which is the biggest disadvantage of cereal crops, is not found in bulbules because of the cooking and drying processes that the bulgur has. Accelerates nutrient absorption due to high mineral and cellulose, prevents constipation and intestinal cancer. When mixed with pulses, it is the most important food source in the world. It does not absorb radiation and is radiation resistant. For this reason, some countries are stalking against nuclear battles, military and civilian purposes. During the cooking process, the nutrients contained in the rinse section of the grain penetrate into the grain, so the nutritional value is higher than other products (bread, pasta). Due to cooking and drying processes, it is resistant to mold formation and its shelf life is longer than other products.
Bulgur Beneficiaries A very high amount of fiber content has brought bulgur to an important position from the intestinal tract. The fibers also have an important role in the detection of bulgur in weight control as they have a strong holding power. World Health Organization stated that 25-30 gr. We need fiber around. You can comfortably meet this need with 1 plate of bulgur. Vitamin B1 in the structure; nerves and digestive system play an important role in the strengthening. In addition, this vitamin should be consumed regularly in the prevention of beriberi disease. Bulgur is also necessary to promote the intelligence level of the babies of pregnant mothers thanks to the folic acid it contains in its structure. Due to the low glycemic index of bulgur, bulgur is a product that can be used on diets in which it accumulates for a long time and slowly mixes with the blood. It is also recommended for diabetics. In addition, it is a product that offers a wide variety in salads because it is a material used in hot and cold dishes. Energy and Nutritional Values of 100 Grams Renewable Nutrition Items Rice Bulgur
Rice or rice, corn from the family of Poaceae (Poaceae), and a herbaceous plant species, most of which is planted after buckwheat. It is of great importance to feed more than half of the world’s population.
100 gr minerals and vitamins in uncooked boiled rice:
