Detalhes da empresa

  • Ningxia Bornstein Import & Export Co., Ltd

  •  [Guangdong,China]
  • Tipo de Negócio:Organização , Empresa de comércio , Fabricante
  • Main Mark: África , Ásia , Médio Oriente
  • Exportador:41% - 50%
  • Descrição:Dried Beans,Large Beans,Kidney Bean,Red Bean,,
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Ningxia Bornstein Import & Export Co., Ltd

Dried Beans,Large Beans,Kidney Bean,Red Bean,,

Página inicial > Lista de Produto > Beans


Categoria de Produto do Beans, somos fabricantes especializados da China, Dried Beans , Large Beans fornecedores / fábrica, atacado alta qualidade produtos de Kidney Bean R & D e fabricação, temos a perfeita serviço e suporte técnico pós-venda. Aguardamos a sua colaboração!
China Beans Fornecedores

There are different classifications of kidney beans, such as:

  • Red kidney bean (also known as: common kidney bean, Rajma in India, Surkh (Red) Lobia in Pakistan).
  • Light speckled kidney bean (and long shape light speckled kidney bean).
  • Red speckled kidney bean (and long shape light speckled kidney bean).

  • White kidney bean (also known as cannellini or Lobia in India or Safaid (White) Lobia in Pakistan).
  • Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin. Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold. Canned red kidney beans, though, are safe to use immediately.

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Safeiya Ms. Safeiya
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