Vegeta NO MSG 500 Gr, 12 Items Per Case $4.00 /Ea Vegeta 250 Gr Bag

Total Page：16

File Type：pdf, Size：1020Kb

Vegeta NO MSG 500 Gr, 12 Items Per Case $4.00 /Ea Vegeta 250 Gr Bag

Vegeta NO MSG Vegeta Vegeta 500 gr, 12 items per case 250 gr bag, 16 items per case 250 gr, 12 items per case $4.00 /ea $1.88/ea $2.15 /ea Vegeta Vegeta Vegeta 500 gr bag, 12 items per case 1 kg bag, 10 items per case 2 kg bag, 8 items per case $3.37/ea $6.23/ea $11.32/ea Vegeta Bende Hot Paprika Bende Sweet Paprika 500 gr, 24 items per case 17.6 oz, 12 items per case 17.6 oz, 12 items per case $3.99 /ea $7.00 /ea $7.00 /ea Amros Citric Acid Amros Gelatin Amros Vanilla Sugar 3 oz, 25 items per case 2 oz, 25 items per case 1 oz, 50 items per case $21.00 /case $29.50 /case $26.56 /case Podravka Cream of Mushrooms Podravka Vegetables Soup Podravka Wedding Soup Soup 45 gr, 19 items per case 117 gr, 14 items per case 54 gr, 18 items per case $15.25 /case $15.30 /case $20.80 /case Podravka Chicken Podravka Spring Soup Baking Soda Noodle Soup 60 gr, 18 items per case 500 gr, 24 items per case 62 gr, 35 items per case $15.26 /case $0.84 /ea $32.05 /case Spices Magia Vostoka Spices Magia Vostoka Spices Magia Vostoka Hmeli‐Suneli 40x15 gr $15.90 Dlya Zasolki Kapusty 45x50 gr $24.30 Oregano 30x7 gr $12.00 Barbaris 40x5 gr $22.50 For Vegetables 100x20 gr $36.00 Dlya Gouliash 40 $15.90 All Spices 30/cs $15.50 For Potato 40x15 gr $15.90 For Fish 40x15 gr $15.90 Paprika Hot Grinded 40x10gr $15.90 For Shish Kebob 40x15 gr $15.90 For Korean Carrot Hot 40x15 gr $15.90 Dry Yeast 40x11 gr $15.90 For Meat 40x15 gr $15.90 For Korean Carrot 40x15 gr $15.90 Kurkuma 40x10 gr $15.90 For Pork 40x15 gr 15.90 For Borshch 40x15 gr $15.90 Pepper Grinded 40/cs $15.90 For Chicken 40x15 gr $15.90 For Soup 40x15 gr $15.90 Dry Parsley 35x7 gr $13.90 For Chicken Legs 40x15 gr $15.90 For Shrimp 40x15 gr $15.90 Dry Dill 35/cs $13.90 For Ravioli 40x15 gr $15.90 Zira 40x10 gr $15.90 Dry Garlic 40x10 gr $15.90 For Ground Meat 40x15 gr $15.90 Kavkazskaia 40x15 gr $15.90 Cardamom Grinded 40x10 gr $45.60 For Uha 40x15 gr $15.90 For Red Fish 40x15 gr $15.90 For Grille 40x15 gr $15.90 For Jelly 40x20 gr $15.90 Cinnamon 40x15 gr $15.90 For Plov 40x15 gr $15.90 For Lamb 40x15 gr $15.90 For Pizza 40x15 gr $12.00 For Beef 40x15 gr $15.90 Sugar Granulated Salt Salt 1 kg, 10 items per case 1.5 kg, 10 items per case 450 gr, 21 items per case $1.85/ea $1.20/ea $1.15/ea .

Copy Link

Recommended publications

Creating Health & Nutrition
Creating Health & Nutrition Robson90, Bigstock Probiotics: The Good Bugs! Photo credit: ur body’s gastro- in certain foods that treatment of acute fermented dish made intestinal tract help maintain the barrier diarrhea and antibiotic- of vegetables with O(GI tract) is a function of the intestine associated bouts of various seasonings), very active and complex and improve its immune diarrhea by shortening the pickled ginger, pickles system that plays an response. duration of symptoms, and (brine-cured without important role in overall For probiotics to be in the treatment of atopic vinegar), sauerkraut health. Our gut micro- effective they must be eczema. Other potential • Fermented soy prod- biome, or the healthy active or live cultures benefits of probiotics ucts—miso (a Japa- bacteria that live there, of bacteria. The most being researched include nese food made by helps the intestine in its familiar probiotics are reduced symptoms of fermenting rice, barley, role as a barrier, allowing Lactobacilli and Bifido- lactose intolerance, and/or soybeans with nutrients to be absorbed bacteria, found mainly in decreased risk of while keeping toxins and cultured dairy products. colorectal cancer, preven- pathogens from entering Streptococcus thermo- tion of certain allergy Tip into the body. Main- philes and Saccharo- symptoms, enhanced Try kimchi (kim-chee), a taining a healthy micro- myces are other strains of immune response, and spicy condiment made biome enhances immune bacteria more commonly management of irritable with fermented vegeta- bles (mainly cabbage) function, improves absorp- found in fermented foods. bowel syndrome, among and various Asian sea- tion of nutrients, reduces One thing to keep in others.
[Show full text]
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding
[Show full text]
Export Catalogue
Export catalogue Table of contents History.. .........................................................................4 Culinary ........................................................................8 Lino world ................................................................. 26 Sweets ........................................................................ 34 Confectionary .......................................................... 42 Snack ..........................................................................48 Mediterranean cuisine ........................................... 52 Fruit products .......................................................... 62 Vegetable products ................................................ 66 Condiments ...............................................................74 Bakery ........................................................................ 78 Tea ............................................................................... 82 Meat products ..........................................................86 Podravka abroad ..................................................... 94 It all started in 1934... Podravka's history begins in 1934 with a fruit processing plant, founded by Wolf brothers in Koprivnica. In 1947 the plant becomes government owned and Podravka gets the name it has today. In 1957 Podravka's first packet soups were produced, and they were presented at the Zagreb Fair that fall. Year 1958 is very significant for Podravka's development. That year in Podravka's research laboratories,
[Show full text]
CARROTS Michigan State University
Commercial Vegetable Recommendations Extension Bulletin £-1437 (Minor Revision) February 1986 Coopererative Extension Service CARROTS Michigan State University Bernard H. Zandstra, Department of Horticulture Edward J. Grafius, Department of Entomology Darryl D. Warncke, Department of Crop and Soil Sciences Melvyn L. Lacy, Department of Botany and Plant Pathology Production and maturity than open-pollinated Genetic resistance is the best pro- cultivars, but the seed is much tection against bolting. Approximately 7,000 acres of more expensive. Some growers carrots are planted in Michigan plant open-pollinated cultivars for There are four main types of car- each year. fall harvest because the roots do rots (Figure 1): The average state yield for fresh not oversize as quickly as hybrids, market carrots is 8.8 tons (350 50-lb thus giving the farmer more Imperator—long, small shoulders, bags) of usable carrots per acre. latitude in scheduling harvests. tapered tip; used primarily for Yields on good fields with no Bolting (formation of a flower fresh pack. Most carrots grown for nematode, water, or other limiting stalk the year of planting seed) is a fresh market in Michigan are of problems may exceed 15 tons (600 response to cold temperatures and this type. 50-lb bags) per acre. Minicarrots plant size. Plants that bolt do not Nantes—medium length, uniform yield about 11 tons per acre. form a marketable root. Plants that diameter, blunt tip; used for bun- Processing carrots can yield 35 to have reached sufficient size bolt ching, slicing, and mini carrots. 40 tons per acre on good fields with when exposed to temperatures Although not widely grown in irrigation.
[Show full text]
Vermont Fresh: a Fruit and Vegetable Handbook
Vermont Fresh: A Fruit and Vegetable Handbook Edited by Anna Schulz Professionally Reviewed by Allison Van Akkeren Cover art by Jay Merrill Made possible with support from: Salvation Farms Sterling College The Vermont Foodbank With special thanks to: Theresa Snow Jen O’Donnell Tim Patterson Andy Laine Jackie Yenerall Sterling College Students High Mowing Organic Seeds 1st Edition Printing, 2012 Thanks to The Lucy Downing Nisbet Charitable Fund 2nd Edition Printing, 2012 Thanks to the generosity of Salvation Farms’ Supporters 2 Contents Introduction 4 Kale 49 About the Contributing Partners 6 Kohlrabi 51 The Story Behind Vermont Fresh 8 Leeks 53 Seasonality Chart 9 Lettuce 55 Storage Requirements 10 Melons 57 Additional Resources 11 Onions 59 Apples 13 Parsnips 61 Arugula 15 Peas 63 Asian Greens 17 Peppers 65 Asparagus 19 Potatoes 67 Beans (string) 21 Radishes 69 Beets 23 Rhubarb 71 Blueberries 25 Rutabaga 73 Broccoli 27 Spinach 75 Cabbage 29 Sprouts 77 Carrots 31 Strawberries 79 Celeriac 33 Swiss Chard & Beet Greens 81 Collards & Cooking Greens 35 Tomatillos 83 Corn 37 Tomatoes 85 Cucumber 39 Turnips 87 Eggplant 41 Winter Squash 89 Fennel 43 Zucchini & Summer Squash 91 Garlic & Scapes 45 Bibliography 93 Herbs 47 3 Introduction Photos courtesy High Mowing Organic Seeds Welcome to Vermont Fresh: A Fruit and Vegetable Handbook. The purpose of this book is to help Vermonters better understand how to grow, choose, store, and prepare fresh fruits and vegetables. Not only is it important from a health standpoint to eat fruits and vege- tables; there are also other advantages to eating fresh produce.
[Show full text]
In Memoriam 577
IN MEMORIAM 577 In memoriam Anica Lovren~i}-Sabolovi} BSc in Chemistry, MSc in Biotechnology (May 25, 1932 – April 28, 2013) In early morning hours of 28 April 2013 Anica Lovren~i}-Sabolovi}, MSc passed away in her family house in Koprivnica, the town where she spent most of her life, after long-term health problems and chronic diseases. Despite her sufferings, she struggled with her illness with great courage until the very end. She was born on 25 May 1932 in Koprivnica, a town in Podravina, the northwest region of Croatia. After com- pletion of high school education in Koprivnica Gymnasium in 1951, she began her graduate study in chemistry at the University of Zagreb, Croatia. She graduated on 24 June 1957 at the Department of Chemical Technology of the Faculty of Chemistry, Technology and Mining of the University of Zagreb, with the graduation thesis on the pre- paration of ready-to-cook canned vegetables (under mentorship of Mihajlo Mautner). She was among the first fellows (stipendiaries) of the food factory Podravka, based in Koprivnica, Croatia. Today, Podravka is among the leading companies of the southeastern, central and eastern Europe. Soon after graduation, Anica Lovren~i}-Sabolovi} started to work in Podravka on 1 July 1957. At that time mass production of instant soups had already been planned in Podravka. As the first graduated engineer in chemistry in Koprivnica and Podravka, Anica Lovren~i}-Sabolovi} joined the laboratory team led by Zlata Bartl, professor of chemistry. She was describing those days with the following words: 'At the beginning I did anything and everything, as there were only few of us working around.' According to the notes in her laboratory book, it can be learned that Anica Lovren~i}-Sabolovi} in less than two weeks after em- ployment got an assignment under the working title Preparation of vegetable soups.
[Show full text]
Nutrition Q & A’S Page 2
Nutrition Building good eating habits is a surefire way to boost your child’s health. These answers to common questions can help your family make wise decisions when it comes to food choices. Q What foods should I try to get into my child’s diet each day? A To have a healthy and balanced diet, your youngster needs foods from these groups every day: Q What drinks make the ● whole grains like whole-wheat bread, brown rice, or multi- healthiest choices? grain pasta A Water is the best option—it can keep your child’s diges- ● vegetables—raw or cooked, in a variety of colors tive system healthy and quench her thirst without adding ● fruit, preferably fresh or frozen with no sugar added extra sodium, sugar, or calories. It’s also important for your child to drink fat-free milk so she gets the calcium she needs ● dairy products (fat-free milk and low-fat cheese or yogurt) for strong bones and teeth. ● lean protein from meat, poultry, fish, eggs, or beans Fruit juice can be a healthy alter- Note: The amount of each food your child needs will vary native, if limited to about one glass according to age, gender, and level of physical activity. Ask a day. Make sure you buy only your pediatrician or school nurse, or look online at www juices labeled 100% real .choosemyplate.gov. fruit juice. Q Q My youngster won’t eat What can we do to vegetables. What should make our weekly I do? menus healthier? A A This is a common prob- Little changes can mean lem.
[Show full text]
Monitoring Food Additives and Nutritional Composition of Labels of Food Bases
Monitoring Food Additives and Nutritional Composition of Labels of Food Bases 1 1 1 2 1* Stela-Gabriela1 JELEA , Marian JELEA , Lucia MIHALESCU , Zorica VOȘGAN , Oana-Corina JELEA 2Faculty of Science, North University Center at Baia Mare, Technical University of Cluj-Napoca, Victoriei Street, No.76, 430122, Baia Mare, Romania; Faculty of Environmental Science and Engineering, University Babeș-Bolyai, Fântânele Street, No.30, 400294, Cluj-Napoca, Romania; *corresponding author: [email protected] Bulletin UASVM series Agricultureagr 76(1) / 2019 Print ISSN 1843-5246; Electronic ISSN 1843-5386 DOI:10.15835/buasvmcn- : 2018.0007 Abstract During June, 2017, ten products from the food bases category have been studied. The companies and the products types were noted and the manufacturer’s labels were studied. It has been found that the rules on the labeling of food bases are respected. The study had the following objectives: studying the ingredients and the nutritional composition and identifying the additives used in the manufacture of the product. Studying product labels also highlighted an increased salt and sugar content. The percentage of dehydrated vegetables was between 4.49% and 38%. The vegetables content was different for the food bases investigated. The 40% of food bases had between nine and ten dehydrated vegetables, the 60% had between four and six dehydrated vegetables. Additives addedKeywords: to foods during processing are important to improvenutritional their appearance content and to extend their shelf life. composition content, food bases, labels, Introduction The food bases labels are one source of and flavors are responsible for the sensory and consumers in determining the nutritional value nutritional quality of the product (Mencinicopschi, information for consumers.
[Show full text]
Condiments, S a Uces & Spices
Condiments, Sauces & Spices Condiments, Sauces Since 1876, Hengstenberg brings the finest German food to regions all over the world. From cultivation to processing, Hengstenberg guarantees quality and superior product safety. Hengstenberg uses the best raw material and has the trust and cooperation with their farmers and suppliers. Your Flavor Upgrade: Hengstenberg 1876 Sauces, toppings and mustards... the right way to barbeue with the new Hengstenberg 1876 line! More and more consumers want real flavor and pure enjoyment. The new BBQ sauces, dips, toppings and mustards from Hengstenberg w 1-800-684-0725 F. 1-800-875-5557 wP. w. g o u r m e t i n t. c o m 1876 bring on the flavor and blast your tastebuds with enjoyment. This line up is made using the best, selected ingredients and is BPA free. Hengstenberg 1876 products are also gluten and lactose free, vegetarian and vegan friendly. 99 Hengstenberg 5138461 5138465 5138468 Bavarian Sweet Medium Hot Extra Hot 6 x 8.3 oz 6 x 7.4 oz 6 x 7.4 oz 5138162 5138062 5138262 Bavarian Medium Hot in Tube Sweet in Hot in Tube 15 x 3.5 oz Tube 15 x 3.5 oz 15 x 3.5 oz Condiments, Sauces & Spices Condiments, Sauces 5138491 Medium Hot 5138451 Mustard Mug Sweet Bavarian 6 x 9.2 oz Mustard Mug All natural 6 x 10.5 oz mustards in distinct flavors — superb condiment & great for cooking too! P. 1-800-875-5557 F. 1-800-684-0725 w 1-800-684-0725 F. 1-800-875-5557 wP.
[Show full text]
PRODUCT SPECIFICATIONS PACKAGING OPTIONS: Item # 01417 2.75 Oz
Powers Inc. 6061 N Freya St. ◊ PO Box 6525 ◊ Spokane, WA 99217 ◊ (800) 727 - 9121 ◊ (509) 489 - 1955 Fiesta Mix Specifications PRODUCT SPECIFICATIONS PACKAGING OPTIONS: Item # 01417 2.75 oz. (12) Form and Fill Bags Item # 61537 7.5 oz. (6) Re-sealable Gusset Bags Item # 01276 20 oz. (6) Re-sealable Gusset Bags Code Date (Lot Number) printed on each bag and on cartons. (Bulk Code Date on carton only) Atmospheric oxygen level = <8%. (Nitrogen Flushed) (Bulk not Nitrogen Flushed) Bags packaged in corrugated double wall cartons with taped seals and glued joints. SHELF LIFE: Sealed Bags 12 Months Bulk Bags 6 Months HANDLING & STORAGE: For maximum freshness and quality, store product in cool, dry, odor free area away from direct sunlight at ambient tempera- ture. Refrigeration will extend shelf life. Country of Origin: USA I s s u e d : 10-10-17 Supersedes: 2/18 /15 1 of 2 Powers Inc. 6061 N Freya St. ◊ PO Box 6525 ◊ Spokane, WA 99217 ◊ (800) 727 - 9121 ◊ (509) 489 - 1955 Fiesta Mix Specifications PRODUCT DESCRIPTION: Fiesta is a mix of peanuts, pepitas, garlic sesame sticks, almonds , rice cracker, and spices. GENERAL SPECIFICATION: The product must have the aroma and flavor characteristics of Fiesta Mix. All deliveries shall conform in every respect to the provisions of the Federal Food, Drug & Cosmetic Act and regulations promulgated thereunder. The product shall be prepared, processed and packaged meeting the requirements of 21 CFR, Part 110, “Current Good Manufactur- ing Practice.” There will be a HACCP program in place to eliminate physical, chemical and microbiological hazards.
[Show full text]
Beets, Carrots, Celery, and Parsley M
Archival copy: for current recommendations see http://edis.ifas.ufl.edu or your local extension office. Archival copy: for current recommendations see http://edis.ifas.ufl.edu or your local extension office. 2012-2013 Chapter 15. HS731 Minor Vegetable Crops: Beets, Carrots, Celery, and Parsley M. Ozores-Hampton, P.J. Dittmar, S.E. Webb, R.N. Raid and S.M. Olson BEETS BOTANY Present day use is as a garnish rather than as a primary component of the diet. Nomenclature Family - Chenopodiaceae Related Species Beet - Beta vulgaris Other common vegetables in the Apiaceae family are celeriac and parsnip. This family also contains many Origin important herbs and spices including cilantro and fennel as Beet is native to areas of Europe, the Near East, and well as some ornamentals. Africa adjacent to the Mediterranean Sea. Leaves and roots (enlarged hypocotyl) are the consumed plant parts. VARIETIES Related Species Spinach and Swiss chard are the only other vegetables Common Florida beet, carrot, celery, and parsley variet- of significance in the Chenopodiaceae family. The most ies are listed in Table 1. important crop plant in this family is sugar beet. SEEDING AND PLANTING CARROTS, CELERY, AND PARSLEY BOTANY Seeding and planting information for minor vegetables is listed in Table 2. Nomenclature Family - Apiaceae (Umbelliferae) FERTILIZER AND LIME Carrot - Daucus carota Celery - Apium graveolens Beet - Broadcast all P2O5, micronutrients, and 25 to 50% Parsley - Petroselinum crispum of N and K2O before planting. Sidedress remaining N and K2O four to five weeks after planting when plants are four Origin to six inches tall. Soil test and fertilizer recommendations The origin of carrot is believed to be in central Asia, for beet grown on mineral soil are described in Table 3.
[Show full text]
Product Specification Date Created: 13.03.2020 Version: 3 Date of Update: 04.09.2021 Electronic Prepared, Valid Without Signature
product specification date created: 13.03.2020 version: 3 date of update: 04.09.2021 electronic prepared, valid without signature. www.vegeta.de articel no.: 139229 article name: Falafel balls, 15 g approx. Vegan chickpea and bulgur balls, seasoned, deep-fried, deep-frozen physical state: deep-fried article description: Crispy balls made from chickpeas and bulgur, refined with parsley and selected spices. ingredients: Chickpeas 34 %, WHEAT bulgur 34 %, water, onions, breadcrumbs (WHEAT flour, water, salt, yeast), (acc. to LMIV) rapeseed oil, maize starch, iodized salt (salt, potassium iodate), fractionated pea flour, herbs, seasoning, garlic. Allergy advice: For allergens, including cereals containing gluten, see ingredients in CAPITALS. May also contain traces of EGG, SOYA, MILK, CELERY and MUSTARD. energy: 806 kJ / 192 kcal fat 5,6 g thereof: saturated acids 0,8 g carbohydrate: 27 g thereof: sugar 4,4 g protein: 6,2 g salt: 1,3 g The values may vary with the usual biological variation of the natural products acc. to LMIV regulation. allergen cross contamination grain (wheat, rye, oats, spelt, kamut or hybrid strains) and wheat bulgur, breadcrumbs (wheat flour) no made out of it products : shellfishes and made out of it products : - no eggs and made out of it products : - yes fish and made out of it products : - no peanuts and made out of it products : - no soy and made out of it products : - yes milk and made out of it products : - yes nuts (almonds, hazelnut, cashew nut, pecan, para nut, - pistachio, macadamia nut, queensland nut) and made : no out of it products celeryand made out of it products : - yes mustard and made out of it products : - yes - sesame seets and made out of it products : no sulfur dioxide and sulfites in a concentration of more : - no then 10 mg/kg or 10 mg/l indicated in SO2 lupins and made out of it products : - no - mollluscs (snails, shells or cuttlefish) and made out of it : no products [ "-" = not included in the recipe] Unternehmen der ECF-Group: Eichkamp GmbH & Co.
[Show full text]