BIOSA trades in various types of seeds and cereals, buying raw materials from Bulgarian producers, with guaranteed origin of their seeds and exporting finished products to different countries in Europe and the world, such as Germany, Poland, India, Lebanon, Syria and others.
All our products pass the required tests and certifications and meet the international standards, as needed.
BIOSA accepts orders for cleaning and sorting of all types of grains, seeds and pulses as well as orders for packaging of the goods in saks from 5 to 50kg or in Big Bags. Also we can help you in preparation of seeds for sowing or in cleaning by Color Sorter of the seeds, intended for wholesale and retail sale.
Chickpea is a plant of the pulses family. It is one of the earliest cultivated pulses by man. Chickpeas are shrubs up to 50 cm high. Chickpea’s grains are a good source of protein - about 20% of the dry content required by the body for cellular repair. It is rich of Vitamin E and by this it strengthens the immune system, protects the heart and keeps skin and hair healthy. It also contains zinc, which improves the functions of the immune system and the thymus. In addition, chickpeas are a useful source of isoflavones, which have an estrogen-like effect and suppress tumor formation. They are also a good source of lecithin and folic acid. The fat content is low compared to other nuts (walnuts, peanuts, etc.).
Green and Yellow Pea are plants of the pulses family. Green pea is grown as a domestic food culture around the world. It has lower calorie content than beans and other pulses. Green peas contain healthy amounts of fibers. It is rich in B vitamins, including folates required for DNA synthesis in cells. Green peas are a rich source of many minerals such as calcium, iron, copper, zinc and manganese, 45% of your daily intake of Vitamin K (for one glass of product).
Beans have extremely high nutritional value (approximate values): protein — 23,3%; carbohydrates — 55,5%; water — 11,2% and fat — 1,5%; contains B vitamins от групата В и vitamin C. Roots develop many tubers where bacteria that support the growth and development of beans live. Raw beans contain toxins that require heat treatment and change of water after soaking.
Lentils are rich of vegetable proteins. Lentils are rich of iron and folic acid, which participates in the formation of immunity, maintains the integrity of DNA and is responsible for cell growth. The lentil has a lot of fiber and carbohydrates. They perfectly improve digestion and make the development of colorectal cancer impossible.
As with all pulses, Lentil is rich of magnesium, calcium, iron and phosphorus. Their action strengthens the nervous system and improves the functioning of the heart.
Interesting! Lentil porridge improves metabolism, improves immunity and restores normal functioning of the genitourinary system. In addition, there is no need to pre-soak this type of bean. They are perfectly cooked within 35-45 minutes.
Lentils is identified as vital foods because of their high nutritional value and richness of nutrients. It is divided into small and large varieties of different colors - yellow, pink, red, green, brown and even black. The nutritional qualities of the different varieties are relatively close.
The red lentil is peeled, which makes it very quick to cook.
100 grams of red lentils contain about 6.7 mg of iron. For reference - an active woman needs about 15 mg of iron a day. So even a small bowl of red lentil soup supplies the amount needed for the day.
Yellow peas deserve people's attention because their nutritional value is high in fiber and vegetable proteins. It is extremely rich in B vitamins calcium, magnesium, zinc and vitamin C.
Interesting! The nutritional value of the yellow product is twice that of the potatoes and other vegetable crops.
Bulgur wheat is a whole grain mealthat is made from different varieties of wheat by steaming , drying and crushing. Compared to white rice, bulgur wheat has more proteins and fiber, lower glycemic index levels, and higher levels of most B vitamins and minerals.
The yellow lentil can’t be found in nature. The yellow color is obtained by peeling and by removing the top layer of the grain.
Жълтият цвят на лещата се получава по време на топлинна обработка, като първоначално лещата е червена.