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CEREALS & FLAKES
Code
£
VAT
Porridge Oats 10kg Porridge Oats 10kg vgfftogs xN.B. this item cannot be split!
75614
18.86
0.00
Porridge Oats 5kg Porridge Oats 5kg vgfftogs xN.B. this item cannot be split!
62355
10.22
0.00
Porridge Oats 1kg Porridge Oats 1kg vgfftogs xN.B. this item cannot be split!
62356
2.20
0.00

Quinoa, a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Quinoa was of great nutritional importance in pre-Columbian Andean civilisations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%-18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous. The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14-18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta).

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Code
£
VAT
Quinoa Flakes 15kg Quinoa Flakes 15kg vgfftogs xN.B. this item cannot be split!
22496
85.40
0.00

Rice is the seed of the monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in tropical Latin America, the West Indies, East, South and Southeast Asia. It is the grain with the second highest worldwide production, after maize ("corn"). Since a large portion of maize crops are grown for purposes other than human consumption, rice is probably the most important grain with regards to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by the human species. A traditional food plant in Africa, rice has the potential to improve nutrition, boost food security, foster rural development and support sustainable landcare. In early 2008, some governments and retailers began rationing supplies of the grain due to fears of a global rice shortage. The name wild rice is usually used for species of the grass genus Zizania, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of Oryza. There are many varieties of rice; for many purposes the main distinction is between long-and medium-grain rice. The grains of long-grain rice (high amylose) tend to remain intact after cooking; medium-grain rice (high amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, and for risotto and many Spanish dishes. Rice is cooked by boiling or steaming, and absorbs water during cooking. It can be cooked in just as much water as it absorbs (the absorption method), or in a large quantity of water which is drained before serving (the rapid-boil method). Electric rice cookers, popular in Asia and Latin America, simplify the process of cooking rice. Rice is often heated in oil before boiling, or oil is added to the water; this is thought to make the cooked rice less sticky.

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Code
£
VAT
Rice Flakes - Brown 15kg Rice Flakes - Brown 15kg vgfftogs xN.B. this item cannot be split!
08833
62.95
0.00
Rice Flakes - Brown 5kg Rice Flakes - Brown 5kg vgfftogs xN.B. this item cannot be split!
08835
27.28
0.00
Rice Flakes - Brown 1kg Rice Flakes - Brown 1kg vgfftogs xN.B. this item cannot be split!
32596
5.88
0.00

Rye (Secale cereale) is a grass grown extensively as a grain and forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskies, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats. Rye is a cereal and should not be confused with ryegrass which is used for lawns, pasture, and hay for livestock. Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread. Rye flour has a lower gluten content than wheat flour, and contains a higher proportion of soluble fibre. Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Its benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy. Rye seems also active in the prevention of prostate cancer. Ergotism is the effect of long-term ergot poisoning, traditionally due to the ingestion of the alkaloids produced by the Claviceps purpurea fungus which infects rye and other cereals, and more recently by the action of a number of ergoline-based drugs. It is also known as ergotoxicosis, ergot poisoning and Saint Anthony's Fire.

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Code
£
VAT
Rye Flakes 20kg Rye Flakes 20kg vgfftogs xN.B. this item cannot be split!
86296
23.61
0.00
Rye Flakes 5kg Rye Flakes 5kg vgfftogs xN.B. this item cannot be split!
00912
7.67
0.00
Rye Flakes 1kg Rye Flakes 1kg vgfftogs xN.B. this item cannot be split!
47141
1.65
0.00
Rye Flakes 20kg Rye Flakes 20kg vgfftogs xN.B. this item cannot be split!
87621
20.95
0.00

Suma is the UK's largest independent wholefood wholesaler-distributor. Specialising in vegetarian, fairly traded, organic, ethical and natural products, we also have our own successful brand of food and non-food products.

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Code
£
VAT
97211
62.50
0.00
Suma Oats - Porridge 25kg Suma Oats - Porridge 25kg vgfftogs xN.B. this item cannot be split!
78255
24.30
0.00
75324
55.20
0.00
89668
36.45
0.00
75153
50.00
0.00

Wheat (Triticum spp.) is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; cookies, cakes, breakfast cereal, pasta, juice, noodles and couscous; and for fermentation to make beer, alcohol, vodka or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch. Although wheat supplies much of the world's dietary protein and food supply, as many as one in every 100-200 people has Coeliac disease, a condition which results from an immune system response to a protein found in wheat: gluten. Much of the carbohydrate fraction of wheat is starch. Wheat starch is an important commercial product of wheat, but second in economic value to wheat gluten. The principal parts of wheat flour are gluten and starch. These can be separated in a kind of home experiment, by mixing flour and water to form a small ball of dough, and kneading it gently while rinsing it in a bowl of water. The starch falls out of the dough and sinks to the bottom of the bowl, leaving behind a ball of gluten

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Code
£
VAT
Wheat Flakes 20kg Wheat Flakes 20kg vgfftogs xN.B. this item cannot be split!
86572
23.49
0.00
Wheat Flakes 5kg Wheat Flakes 5kg vgfftogs xN.B. this item cannot be split!
00918
7.63
0.00
Wheat Flakes 25kg Wheat Flakes 25kg vgfftogs xN.B. this item cannot be split!
00913
12.79
0.00

Wheat germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols. It is a good source of fibre. Along with bran, germ is often a by-product of the milling that produces refined grain products. Wheat germ oil, rice bran oil (germ), maize germ, and others may be used to extract vegetable oil or directly as a food-making ingredient. The germ is retained as an integral part of whole grains. During the making of white bread, flour that has had the germ removed is used. It can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, cookies, and other baked goods. It can go rancid if not properly stored in a refrigerator or freezer, and away from sunlight.

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Code
£
VAT
Wheatgerm 15kg Wheatgerm 15kg vgfftogs xN.B. this item cannot be split!
81920
30.05
0.00
Wheatgerm 5kg Wheatgerm 5kg vgfftogs xN.B. this item cannot be split!
01232
13.02
0.00
Wheatgerm 1kg Wheatgerm 1kg vgfftogs xN.B. this item cannot be split!
59246
2.80
0.00

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