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RED GUINEA CORN (Whole Grain Sorghum) Premium whole White Guinea Corn (Sorghum bicolor), a drought-resistant ancient grain staple across Northern Nigeria. These small, round grains range in color from white to red to brown depending on variety. Known locally as "dawa" or "guinea corn," this versatile grain can be boiled whole, popped like popcorn, fermented into traditional beverages (kunu, pito), or milled into flour. The grains offer a mild, nutty flavor with a firm, chewy texture when cooked. Nutritional Components (Per 100g) Calories: 329 kcal Carbohydrates: 72.1g Protein: 10.6g Total Fat: 3.5g Dietary Fiber: 6.7g Magnesium: 165mg Copper: 0.284mg Thiamine (B1):0.332mg Vitamin B6: 0.443mg Niacin (B3): 3.69mg Phosphorus: 289mg Selenium: 12.2mcg Iron: 3.36mg Zinc: 1.67mg Potassium: 363mg Special Properties: High in resistant starch and antioxidants (phenolic compounds, tannins in colored varieties). Low glycemic index supports blood sugar management. Storage Instructions Store whole grains in airtight containers in cool, dry conditions Shelf life: 12-24 months when properly stored Whole grains last longer than flour due to intact bran protection Freeze for 48 hours before storage to prevent insect infestation Discard if grains smell rancid or show signs of moisture/mold

Red Guinea Corn

FARM DEPOT

(NGN)1,999.99
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SKU:
0164
Weight:
1,000.00 Grams
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Calculated at Checkout
Red Guinea Corn:
1 kg
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RED GUINEA CORN (Whole Grain Sorghum)

Premium whole White Guinea Corn (Sorghum bicolor), a drought-resistant ancient grain staple across Northern Nigeria. These small, round grains range in color from white to red to brown depending on variety. Known locally as "dawa" or "guinea corn," this versatile grain can be boiled whole, popped like popcorn, fermented into traditional beverages (kunu, pito), or milled into flour. The grains offer a mild, nutty flavor with a firm, chewy texture when cooked.

 

Nutritional Components (Per 100g)

 

Calories: 329 kcal

 

Carbohydrates: 72.1g

 

Protein: 10.6g

 

Total Fat: 3.5g

 

Dietary Fiber: 6.7g

 

Magnesium: 165mg

 

Copper: 0.284mg

 

Thiamine (B1):0.332mg

 

Vitamin B6: 0.443mg

 

Niacin (B3): 3.69mg

 

Phosphorus: 289mg

 

Selenium: 12.2mcg

 

Iron: 3.36mg

 

Zinc: 1.67mg

 

Potassium: 363mg

 

Special Properties: High in resistant starch and antioxidants (phenolic compounds, tannins in colored varieties). Low glycemic index supports blood sugar management.

 

Storage Instructions

 

Store whole grains in airtight containers in cool, dry conditions

 

Shelf life: 12-24 months when properly stored

 

Whole grains last longer than flour due to intact bran protection

 

Freeze for 48 hours before storage to prevent insect infestation

 

Discard if grains smell rancid or show signs of moisture/mold

 

RED ONIONS (Allium cepa L.) Premium Red Onions are distinguished by their deep purple-red skin and layered flesh ranging from magenta to white. They are the most antioxidant-rich onion variety, containing high levels of anthocyanins (the same pigments found in berries and red wine) and quercetin, making them both nutritionally superior and visually striking. Red onions offer a more robust, slightly peppery flavor compared to white onions, with a crisp texture that holds up well in raw applications. In Nigerian cuisine, red onions are preferred for dishes requiring bold flavor and color, such as Ofe Akwu  (banga soup), Efo Riro , and fresh salads. Their high anthocyanin content provides cardio-protective benefits and potential cancer risk reduction properties. Nutritional Components (Per 100g raw red onion) Energy: 40-44 kcal Protein: 1.0-1.3g Fat: 0g Carbohydrates: 9-10g Dietary Fiber: 1.8-2.0g Sugars: 4-5g Vitamin C: 8-12mg Vitamin A: Trace Folate (B9): 19-25µg Potassium: 150-175mg Phosphorus: 25-35mg Quercetin: Higher Anthocyanins: 10-50mg Total Phenols: Higher Antioxidant Capacity: Superior Key Benefits:  Highest antioxidant capacity among onion varieties due to anthocyanins and quercetin. Cardio-protective effects may reduce heart disease risk. Potential cancer risk reduction properties. Anti-inflammatory effects help combat chronic diseases. Higher vitamin C content supports immune function. Greater diversity of flavonoid compounds compared to white and yellow onions. Rich in ferulic acid, chlorogenic acid, and other phenolic acids with health-promoting properties. Storage Instructions Store in a cool, dry, well-ventilated place away from heat and light Shelf life: 2-4 months when properly stored (slightly longer than white onions due to higher antioxidant content) Temperature: 0-4°C (refrigerator) optimal; room temperature (15-20°C) acceptable for 2-3 weeks Light protection:  Keep in dark place—light degrades anthocyanins (red pigments) Humidity: Low humidity (60-65%) preferred to prevent mold while maintaining firmness Ventilation: Essential—never store in sealed plastic; use mesh or paper bags Separation: Store away from potatoes and ethylene-producing fruits Pre-cut storage: Refrigerate in airtight containers; use within 7-10 days (color may bleed) Signs of spoilage: Softening, dark spots, mold, or strong fermenting odor Freezing: Slice and freeze for up to 8 months; suitable for cooked applications only
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Red Onions

(NGN)2,799.99
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