| |
Pulses and cereals are a brilliant low
fat source of protein, fibre, vitamins and
minerals and they count as a portion
of your five-a-day.
This month, Country Range has unveiled
a fabulous new range of pulses, cereals,
dried fruits and nuts to ensure you have
all the ingredients to make a plethora
of delicious and nutritious dishes.
Facts and Top Tips
- Most dried pulses need soaking
for several hours before cooking.
Exceptions are lentils, green and
yellow split peas and mung beans.
Soaking times vary from four to
12 hours, but it’s usually more
convenient to soak them overnight.
Add a teaspoon of bicarbonate of
soda to speed things up. An even
quicker method is to bring them to
the boil in a pan then turn the heat
off and soak them, covered for
about an hour.
- Always discard the soaking water,
rinse and cook in fresh water without
any salt (which toughens the skins).
- Allow 55g/2oz dried weight per
person. Once soaked and cooked
they’ll at least double in weight.
- Dried pulses store well for long
periods (six months to a year) if kept
in a dry, airtight container away from
the light.
- There is substantial evidence that
eating more pulses can reduce the
risk of coronary heart disease. The
risk of cardiovascular disease is lower
when people eat foods that result in
a lower blood cholesterol level.
- Like fresh fruit, dried fruit is rich in
vitamins (A, B1, B2, B3, B6, pantothenic
acid) and dietary minerals (calcium,
iron, magnesium, phosphorus,
potassium, sodium, copper,
manganese).
- Some dried fruits, such as apricots,
nectarines, peaches, and sultanas,
are treated with sulphur to prevent
oxidation, which turns them brown.
Mild sulphuring also helps retain the
vitamin content of the dried fruit,
especially vitamins A and C.
- Eating nuts as part of a healthy diet
can be good for your heart. In
addition to the cardiac benefits of
consuming nuts, the risks of having
a stroke, of developing type 2
diabetes, of developing dementia,
and of gallstones have all been
found to be lowered by eating nuts.
The new Country Range
pulse, nut and dried fruit
range comprises:
CEREALS & PULSES
Marrowfat Peas
Red Lentils
Black Eye Beans
Butter Beans
Chick Peas
Cous Cous
Green Split Peas
Haricot Beans
Yellow Split Peas
|
DESSERTS
Semolina
Tapioca
|
DRIED FRUIT
Sultanas
Raisins
Mixed Fruit
Currants
Apricots
Pitted Prunes
Chopped Dates
Prunes
Dates
Fruit Salad
|
NUTS
Walnut Pieces
Walnut Halves
Ground Almonds
Flaked Almonds
Cashew Nuts
Hazelnuts
Chopped Mix Nuts
Brazil Nuts
Pistachio Nuts
Salted Peanuts
Coconut
|
|
|
|
|
|
|
|
