| ≥1 piece |
Red kidney beans raw kidney beans
Raw kidney beans contain relatively high amounts of phytohemagglutinin, and thus are more toxic than most other bean varieties if not pre-soaked and subsequently heated to the boiling point for at least 10 minutes. The US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.Cooking at the lower temperature of 80 °C (176 °F), such as in a slow cooker, can increase this danger and raise the toxin concentration up to fivefold.Canned red kidney beans, though, are safe to use immediately.
| Product Name | Red kidney beans raw kidney beans |
| Origin | cameroon |
| Moisture | 5%-13% |
| Imperfect | 0%-5% |
| crackle | 3% max |
| admixture | 0% |
| HPS Quality | Grade A |
| Size Scope | 1.8-2.1cm |
| Packing | 25kg-50kg /PP bag |
| Mini Order | 50kg |
| Means of Transport | by sea or by air |
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1. Profession: We are the professional Supplier of canned fruits and vegetables
2. Raw material: Natural&Green, sound and tender are the main characteristics of our canned food.
3. Food Safety: All the products are processed from top quality materials under strict Haccp quality control methods
Specifications:
A. We promise the raw materials are all fresh and organic.
B. Different specs can be made based on customers' needs like D.W., taste, labels, sizes, etc.
C. From soil to shelf. Good quality. Reasonable price. Quick service. One-stop solution.