Vegan Vegetarian

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Vegan Vegan and Vegetarian items are made daily with fresh ingredients. Allergens Chickpea Hummus with Lemon Chickpeas, onion, leeks, parsley, garlic, lemon Spicy Chickpea & Eggplant with Basil Sauce Chickpeas, onion, leeks, parsley, eggplant, basil, curry 1a Oriental Seitan Seitan, sesame oil, mixed peppers, leeks, coconut milk, sweet and sour sauce Beet Falafel Chickpeas, onions, beets, coriander, cumin, ginger Chickpea Falafel Rice flour, cumin, parsley, garlic, onion, chickpeas Tomato & Bean Soup, with Date Tomatoes Onion, beans, garlic, parsley, tomato sauce 6a Grilled Soy Nuggets Soy, spices Tuscan Chickpea Flour Pie with leeks and Chickpea flour, leeks, potatoes potatoes, parsley Chickpea Flour Pie with Mushroom Chickpea flour, mushrooms, parsley 6a Soy Vegan Balls Eggplant, Soy, potato starch, corn starch, onion, leavening agent Potato & Green Lentil with Tomato Stew Brown lentils, onion, potatoes, parsley, tomato sauce Vegetarian Allergens 3a, 6a, 12a Vegetarian Cevapcici Eggplant, onion, peppers, soy, egg white, potato starch, spices 7a Eggplant Parmigiana Eggplant, tomato sauce, grated mozzarella and parmesan cheeses, basil Florentine Poached Eggs Eggs, tomato sauce, parsley, spinach 7a Scrambled Cheese Eggs with Onion Eggs, grated cheese, cream, chives Seasonal Fresh Vegetable Frittata Eggs, no-lactose cheese, grilled vegetables 1a, 3a, 6a Vegetarian Nuggets Soy, zucchini, chickpeas, onion, garlic, eggs, potato starch, corn starch 1a, 3a, 7a, 6b, Quinoa Chili Burger Quinoa, corn, red beans, 9b, 10b tomato, peppers, onion, cheese, eggs leavening agent 1a, 3a, 7a Stuffed Artichoke Hearts Artichokes, mixed vegetables, eggs, cream, parmesan cheese, grain 1a, 3a Cauliflowers Gratin Artichokes, Besciamella sauce (milk, flour, butter) Provence-Style Oven-Roasted Tomatoes Tomatoes, no-gluten bread crumbs, parmesan cheese, thyme and oregano 3a, 7a Mimosa-Style Asparagus Asparagus, eggs, butter, parmesan cheese 1a, 3a, 7a Spinach Quiche Puff pastry, spinach, parmesan cheese, eggs, cream 6a, 7a Tofu in Curcuma Curry Sauce Tofu, onions, coconut milk, curry, pineapple, curcuma 7a Chickpeas with Coconut Milk, and Curry Chickpeas, coconut milk, parsley, leeks, onion, curry 6a, 7a Soy Nuggets with Oriental Sauce Soy, spices, sesame oil, mixed peppers, leeks, coconut milk, sweet and sour sauce 1a, 3a, 7a Savory Strudel with Seasonal Mixed Puff pastry, mixed vegetables, Vegetables parmesan cheese, eggs, cream.

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Production and Marketing of Kabuli Chickpea Seeds in Ethiopia: Experiences from Ada District
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by CGSpace Production and Marketing of Kabuli Chickpea Seeds in Ethiopia: Experiences from Ada District Richard Jones, Patrick Audi, Bekele Shiferaw and Eastonce Gwata Submitted to the project for Improving Productivity and Market Success (IPMS) of Ethiopian Farmers International Crops Research Institute for the Semi-Arid Tropics Regional Office for Eastern and Southern Africa P.O. Box 39063, 00623 Nairobi, Kenya May, 2006 1 TABLE OF CONTENTS TABLE OF CONTENTS .......................................................................................................................... 2 ACRONYMS .............................................................................................................................................. 3 1. INTRODUCTION ................................................................................................................................. 4 2. METHODS ............................................................................................................................................. 6 3. ANALYTICAL FRAMEWORK ......................................................................................................... 7 4. ETHIOPIAN SEED ENTERPRISES .................................................................................................. 8 4.1 DISTRIBUTION OF BASIC AND CERTIFIED SEED .................................................................................. 8 4.2 PRICING AND ECONOMICS OF PRODUCTION
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Vicia Faba in Algeria
The situation of faba bean (Vicia faba L.) in Algeria Zaghouane O. in Cubero J.I. (ed.), Saxena M.C. (ed.). Present status and future prospects of faba bean production and improvement in the Mediterranean countries Zaragoza : CIHEAM Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 10 1991 pages 123-125 Article available on line / Article disponible en ligne à l’adresse : -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- http://om.ciheam.org/article.php?IDPDF=92605144 -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- To cite this article / Pour citer cet article -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Zaghouane O. The situation of faba bean (Vicia faba L.) in Algeria. In : Cubero J.I. (ed.), Saxena M.C. (ed.). Present status and future prospects of faba bean production and improvement in the Mediterranean countries. Zaragoza : CIHEAM, 1991. p. 123-125 (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 10) -------------------------------------------------------------------------------------------------------------------------------------------------------------------------- http://www.ciheam.org/ http://om.ciheam.org/ CIHEAM - Options Mediterraneennes
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Effectiveness of Soybean Vs Chickpea on Menopausal Symptoms Among Women in Selected Rural Areas, Puducherry, India Iniyaval R1, Lavanya S2, Renuka K3
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5 Poster Presentation 1-13-Edit
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Chickpea Production Guide M
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EFFECT of CHICKPEA (Cicer Arietinum
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Gujarati Vegetarian Menu
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Target Market SOYBEAN, PEA, LENTIL, GARBANZO/ CHICKPEA, DRY BEAN, and OTHER PULSE CROPS Target Usage/ Application MICRONUTRIENT
This information is for promotional purposes only. Space considerations may require information to be omitted. Always refer to the actual package for complete label language. This product may not yet be available or approved for sale or use in your area. REV 03/16 A2 GHS FF 04011 Target Market SOYBEAN, PEA, LENTIL, GARBANZO/ SOYBEAN MICRONUTRIENT SEED TREATMENT to dilute the mixture. Mix only as much product as you need for the day, do not keep materials CHICKPEA, DRY BEAN, mixed with Tuxedo Soybeans for more than 12 hours. GUARANTEED ANALYSIS AND OTHER PULSE Copper (Cu)..............................................................................................................................0.05% If the solution becomes viscous or thickens, the mixture is not compatible. Tuxedo Soybeans CROPS Manganese (Mn) ......................................................................................................................2.5% can still be applied following these directions: Mix all other seed treatment components in one Zinc (Zn) .....................................................................................................................................5.0% tank; use additional water if needed to increase slurry volume. Place Tuxedo Soybeans in a separate tank (do not dilute with water). Apply the primary seed treatment and then apply the Derived from partial zinc, manganese, and copper salt of Tuxedo Soybeans to the seed. Apply this material to the seed as a sequential application. maleic-itaconic copolymer. USE PRECAUTIONS Target Usage/ KEEP OUT OF REACH OF CHILDREN Application WARNING When using Tuxedo Soybeans always wear recommended personal protective equipment. Empty containers may contain residue; all label precautions apply to the empty container. Causes skin irritation and serious eye irritation. “316” stainless steel pumps and attachments are recommended. When seals are used, seals MICRONUTRIENT made of “Gore-Tex”, “Teflon” or “Viton” are required. SEED TREATMENT PRECAUTIONARY STATEMENTS Use in well ventilated area.
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Nutritional Assessment of Raw and Processed Chickpea (Cicer Arietinum L.) Protein in Growing Rats
2760 J. Agric. Food Chem. 1996, 44, 2760−2765 Nutritional Assessment of Raw and Processed Chickpea (Cicer arietinum L.) Protein in Growing Rats Teresa Nestares, Magdalena Lo´pez-Frı´as,* Mercedes Barrionuevo, and Gloria Urbano Department of Physiology, School of Pharmacy, and Institute of Nutrition and Food Technology, University of Granada, E-18071 Granada, Spain We studied the digestive and metabolic utilization of chickpea protein (Cicer arietinum L.) from raw and processed chickpeas (dry-heated, soaked in distilled water or an acid, or a base solution, and soaked + cooked). Chemical and biological methods were used for nutritional determinations in growing rats. Food intake, calculated as a function of body weight, was higher for processed than for raw chickpeas. The digestibility of chickpea protein was not affected by soaking, but was increased after soaking + cooking. This effect may be related to reduced trypsin inhibitor activity and tannin content. Nitrogen retention (nitrogen balance) was better after soaking in basic medium without cooking and after soaking + cooking regardless of the pH of the soaking medium. However, nitrogen balance was lower than expected from the chemical analyses of the protein in the different diets. Soaking in basic medium with or without cooking led to the highest food intake, nutritive utilization of protein, and weight gain. The faster rate of growth was probably due to the improved utilization of carbohydrates in chickpeas soaked in basic medium. Keywords: Chickpeas; nutritive utilization; protein; processing techniques INTRODUCTION tional factors, we used dry-heating under pressure. Thermostable factors were removed by soaking chick- Chickpea (Cicer arietinum L.) is a good source of peas in distilled water or acid or basic medium and by protein, carbohydrates, calcium, and phosphorus, among soaking followed by cooking.
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Water Deficit Effects on Root Distribution of Soybean, Field Pea and Chickpea
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