White Beans (Common Beans)
White beans, also known as navy beans or cannellini beans (depending on size and region), are small, oval-shaped legumes with a smooth texture and a mild flavor. They are a staple in many global cuisines and valued for their high protein and fiber content.
Physical Characteristics
Color: White to off-white
Size: 0.5 – 1.5 cm (varies by type)
Shape: Oval or kidney-shape
Texture: Smooth, hard when dry, softens when cooked
Flavor/Odor: Neutral to mildly nutty, odorless when dry
Chemical Properties
Moisture Content: Max 14%
Protein: 20–25%
Fat: 1–2%
Carbohydrates: 55–60%
Crude Fiber: 6–8%
Ash Content: ~3%
Nutritional Information (Per 100g – Dry Weight)
Energy: ~335 kcal
Protein: ~22g
Carbohydrates: ~60g
Dietary Fiber: ~8g
Fat: ~1.5g
Calcium: ~160 mg
Iron: ~5 mg
Magnesium: ~180 mg
Folate: ~400 mcg
Vitamins: B1, B6, folic acid
Quality Standards
“Compliant with local and European standards according to food safety regulations.”
Uniform size and color
Free from pests, foreign matter, and broken seeds (less than 2%)
Moisture content below 14%
Complies with Codex Alimentarius, ISO, and EU/USDA export standards
Non-GMO, suitable for vegan/vegetarian diets
Microbiological Standards
Total Plate Count: <10⁴ CFU/g
Yeasts & Molds: <10² CFU/g
E. coli: Absent
Salmonella: Absent in 25g
Aflatoxins: Within permissible limits
Packaging and Storage
As per the customer’s request, polypropylene bags and cartons.”
Packaging: 25kg / 50kg PP woven bags, paper bags, or vacuum-sealed pouches
Storage:
Cool, dry place
Away from sunlight, moisture, and pests
Well-ventilated environment
Recommended Temperature: 10–25°C
Relative Humidity: <60%
Shelf Life
Up to 24 months under proper storage conditions
Traceability and Compliance;
Origin :Egypt
APPLICATION
Used in stews, soups, and chili
Ideal for baked bean dishes and casseroles
Common in Mediterranean and Latin American cuisine
Processed into bean flour for gluten-free baking
Rich plant-based protein source in vegetarian and vegan diets
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