Bulgur: Bulgur, also called bulgur wheat, cereal food made of wheat groats that have been parboiled, dried, and ground. Bulgur is usually made from durum wheat, though other wheat species can be used. Bulgur has a nutty flavour and can be served as a side dish, similar to rice or couscous, and is often used in baked goods, pilafs, and soups. As a whole-wheat product, bulgur is a good source of dietary fibre, protein, iron, and vitamin B6 and contains gluten.

Lentil: Lentils are one of the most nutritious and versatile plant-based proteins. The pulse is a cousin to peas and beans, and originated in Asia and North Africa. They're super low-fat and boast high amounts of protein, fiber, calcium, iron, and other nutrients. They're awesome in traditional dishes like curry or soup, but also delicious blended into veggie burgers, sauces, casseroles, and as a standalone vegetarian main. They come in brown, green, red, and all shades in between.

Chickpeas: Chickpeas, or garbanzo beans, are a type of legume. The most common type has a round shape and a beige color, but other varieties are also consumed. Their nutrients have various health benefits. Like other legumes, chickpeas are rich in fiber and protein; also contain several key vitamins and minerals such as calcium, iron and more.

White beans: White beans are one of those invigorating vegetables packed with nutrients that make them a worthwhile ingredient. Their subtle taste is ideal for stews. White beans, like all dried legumes, are among the most protein-rich plant-based foods and contain no fat. These two characteristics provide major health benefits, contributing to a balanced, low-cost diet! They’re rich in potassium and low in sodium, a source of vitamin B9, potassium, magnesium, fiber, iron and calcium. A healthy, inexpensive grain!

Rice: Across the globe, rice is a major food staple—it’s been a mainstay in countries like Japan and India for thousands of years, and it’s still hard to argue with its versatility in modern kitchens.

There are many varieties of rice available, ranging from the familiar white or brown long-grain rice to speciality ones such as basmati and the so-called glutinous rice used in Japanese cooking to make sushi. Long/medium/short grain type of rice within the Food-bridge portfolio are a great source for a number of essential vitamins and minerals such as Vitamins B1, B3, B5, Folate, Iron, Copper, Manganese and Selenium.