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Non Frozen Soya Vegget
400 - 420 Per kilogram
40 kg (MOQ)
Soya Vegget is a basic veg-stuff to prepare the multiple dishes as per your choice. Prepare the gravy according to your favorite’s recipe and add the soaked Soya Vegget to get nutritious and delicious curries. Soya Vegget can be mixed with the multiple food-stuff as per your taste and liking. You can prepare different verities of dishes like Chinese, Indian, Continental, Italian etc.Nutritional per 100g (Approx) Engery (K cal) - 371.43 Protein (g) - 46.70 Total Sugar (g) - 0.0 Carbohydrate (g) - 35.02 Total Fat (g) - 4.95 Saturated fatty acid (g) - 0.73 Monounsaturated fatty acid (g) - 1.45 Poly unsaturated fatty acid (g) - 2.70 Trans fatty acid (g) - 0.0 Cholesterol (mg) - 0.0 Dietary fiber (g) - 47.52 Sodium (mg) - 3.06 Calcium (mg) - 232.56 Iron (mg) - 14.38 Vitamin A (mcg) - 47.52 Vitamin C (mg) - 3.06 Cooking Instructions : Soak 100 gram Soya Vegget in 1 liter hot water for 8-10 minutes approx. (till its becomes soft) Drain the water and squeeze the Soya Vegget properly Now Soya Vegget is ready to cook. You can prepare different recipes by putting the soaked Soya Vegget with green peas, potato, capsicum or mixed vegetables. You can also prepare Tea Time Snack by stir frying it with adding salt, lemon juice and chilli powder
Freeze Dried Potato
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5000 Dozen (MOQ)
(A) PHYSICAL & CHEMICAL PARAMETERS: Rehydration Rate 90 % Physical Stability Excellent Appearance Slices or cubes, no discoloration Color Light yellow to beige Texture Crisp Shape Slices or cubes Size Small to medium Packaging Sealed pouch Residual Solvents < 1 ppm Total Soluble Solids (TSS) 2 % Acidity 0.2 % Moisture Content 2.5 % Antioxidant Content 1.5 mg/g Shelf Life 12 Months (C) NUTRITIONAL COMPOSITION: Energy 300 kcal Protein 6 g/100g Fat 0.5 g/100g Carbohydrates 70 g/100g Fiber 8 g/100g Vitamin C 15 mg Potassium 120 mg (C) MICROBIOLOGICAL ANALYSIS: Total Plate Count 10 CFU/g Yeast & Mold Count 1 CFU/g E. coli < 10 MPN/g or CFU/g Salmonella Absent Absent/25g Staphylococcus aureus 1 CFU/g
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