Fresh Vegetables

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  1. Fresh Brinjal

    Fresh Brinjal is a violet colored vegetable having green head and white flesh with meaty texture. It belongs to the Solanum melongena species and Solanaceae family. Due to the presence of nicotinoid alkaloids, it tastes bitter. Also known as eggplant, it is comprised of 92% water, 6% carbohydrate, & 1% protein with good amount of manganese. Brinjal provides smooth skin, imparts instant glow, act as anti aging agent, cures actinic keratosis, makes hair stronger, and boosts memory.
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  2. Fresh Broccoli

    Fresh Broccoli is a green colored edible plant which belongs to the cabbage family having large flowering head. It is a vegetable which is mainly prepared in combination with potato, tomato, & peas. Broccoli is highly rich in vitamin C & K, has moderate amount of B vitamins & manganese, and low content of dietary fiber, carbohydrate, & fat. Considered as a superfood, it detoxifies body, improves bone & teeth health, enhances digestion, promotes liver metabolism, and can cure allergies.
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  3. Fresh Cabbage

    Fresh Cabbage is a green or purple colored leafy plant having dense-leaved head. It is utilized in the preparation of various cuisines often with other vegetables, sauerkraut, kimchi, pickles, in salad, and for preparing bigos. This vegetable is known to have sulforaphane & glucosinolates that stimulates detoxifying enzymes during metabolism. It is an abundant source of vitamin C, fiber, & sulfur. Regular consumption of cabbage is known to prevent cancer, improve vision & brain health, and aid in weight loss.
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  4. Fresh Capsicum

    Fresh Capsicum belongs to the genus of flowering plants in nightshade family. It can be availed in green, yellow, & red color variants. Capsicum is often prepared in combination with other vegetables including potatoes. It is highly nutritious in nature and is known to have more vitamin C as compared to orange. This vegetable has excellent amount of vitamin B6, vitamin K, magnesium, phosphorus, & potassium. It also acts as an anti-inflammatory agent which alleviates peripheral neurogenic pain related to Crohn’s disease.
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  5. Fresh Carrot

    Fresh Carrot is a root vegetable which can be availed in red, black, & orange color variants. It is a biennial plant which belongs to umbellifer family Apiaceae. Carrot can be used as an ingredient in preparation of various cuisines, salads, soups, and sweet dish as well. It gets its color due to the presence of beta carotene. Comprised of lutein & zeaxanthin carotenoids, carrot is highly appreciated for its property to promote vision & eye health.
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  6. Fresh Cauliflower

    Fresh Cauliflower is comprised of a white inflorescence meristem head resembling that of broccoli. It is most commonly consumed vegetable which can also be prepared in combination with others. Cauliflower is comprised of several phytochemicals including isothiocyanates and glucosinolates. It is known to have good content of vitamin C & moderate amount of B vitamins & phylloquinone. This vegetable prevents oxidative stress & stomach disorders, treats respiratory problems & nervous disorders, reduces hypertension, and maintains electrolyte balance.
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  7. Coriander Leaves

    Green colored Coriander Leaves are widely utilized as a garnishing agent and an ingredient while cooking vegetables & curries and are also utilized for preparing chutney. They are often used raw and are added to the dish just before serving. These are known to have lemony flavor and a strong taste. They consist of beta carotene, lutein zeaxanthin, niacin, vitamin A, potassium, & phosphorus in optimum amounts. Coriander acts as an antibiotic and helps in various digestive problems including diarrhea.
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  8. Fresh Corn

    Fresh Corn is yellow colored vegetable having numerous kernels attached to its surface that are covered by fibrous green colored layers. It is known to have high sugar content and is consumed either by boiling or directly roasting over open flame. Corn can also be added as an ingredient while preparing many cuisines. It consists of excellent amount of ferulic acid, which is an organic compound having anti-cancer properties. Due to the presence of handsome content of vitamin B12 & folic acid, corn also helps in preventing anemia.
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  9. Fresh Cucumber

    Fresh Cucumber is a vegetable which is widely consumed raw as a salad and is also used for preparing pickles, and added to curd with spices. Originated in South Asia, it belongs to Cucumis sativus species of Cucurbitaceae family. Cucumber has dark green colored peel having spots with very light green inner core. It has mild melon flavor & aroma due to the presence of unsaturated aldehydes. This creeping vine is known to prevent constipation & kidney stones, control blood pressure, and manage diabetes.
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  10. Fresh Garlic

    Fresh Garlic belongs to the Allium species of anion genus having white colored skin. It is widely used as a seasoning or condiment due to its pungent flavor and strong aroma. A single unit of garlic appears in bulb shape. It consists of rich amount of vitamin B6 & C, manganese, & phosphorus. Garlic is also comprised of moderate content of thiamin & pantothenic acid. It can reduce blood pressure, improves cholesterol level, and helps in preventing dementia.
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  11. Fresh Ginger

    Fresh Ginger is composed of about 79% water, 18% carbohydrates, 2% protein, & 1% fat. It is a root vegetable received from a flowering plant which belongs to the family of Zingiberaceae. Ginger is utilized as an ingredient while cooking vegetables and can be steeped in boiling water for preparing herbal tea. It is greatly admired for improving bone health, treating diarrhea, removes excessive gas, aids in digestion, and act as detoxifying & disinfecting agent.
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  12. Spring Onion

    Spring Onion is consumed either raw in salad or cooked as a vegetable with other ingredients. Chopped onion is also added to soups, noodles, seafood, curries, & sandwiches. It is comprised of good amount of carbohydrate, vitamin A & C, calcium, potassium, sodium, and pantothenic acid. This vegetable is known to be good for cardiovascular health, controls blood pressure, reduces cholesterol, fight against cold & flu, and provide relief from digestive problems.
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  13. Green Peas

    Green Peas belong to the Fabaceae family and Pisum sativum species. They are eaten by boiling or steaming which break their cell wall resulting in sweet taste. These consist of good amount of dietary fiber, carbohydrates, vitamin K, folate, potassium, phosphorus, and magnesium. Peas are known to help in managing weight, prevent stomach cancer, promote strong immune system, regulate blood sugar, and aid in the treatment of arthritis, bronchitis, & osteoporosis.
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  14. Fresh Okra

    Fresh Okra is a green colored vegetable which contains about 90% of water, 7% carbohydrate, & 2% protein. It is generally cooked alone adding onion, green chili, & tomato as taste enhancers. Also known as ladyfinger, okra is comprised of handsome amounts of vitamin A, C, E, D, & K and calcium, iron, potassium, manganese, & zinc. It is known to improve digestion & vision, boosts immunity, protects skin from free radicals, and lowers blood pressure.
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  15. Fresh Onion

    Fresh Onion is widely utilized as a taste enhancing vegetable while preparing biryani, dal, pulao, curry, chutney, & many south Indian cuisines. It can also be eaten raw as salad and its dehydrated flakes are added in noodles. Onion is rich in polyphenols, flavonoids, and anthocyanins. Eye irritation caused while chopping is caused due to the release of a volatile gas named as syn-propanethial-S-oxide. It is known to promote respiratory health, improves sleep, enhances eye health, and prevent blood clots due to the presence of rutin.
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  16. Fresh Potatoes

    Fresh Potatoes are the root vegetable that is consumed throughout the world. They can be added to most of the vegetables including capsicum, brinjal, & peas. These are also used as fodder for livestock. Due to the presence of high amount of starch, it also finds its application in food industry as thickener & binder for soups & sauces. They are known to promote weight gain, treat scurvy & rheumatism, reduce inflammation, lower blood pressure, & prevent cancer.
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  17. Fresh Radish

    Fresh Radish has sharp flavor which is produced due to the presence of glucosinolate, myrosinase, and isothiocyanate. It is eaten raw as salad and can also be cooked as vegetable. Radish is comprised of moderate amount of vitamin C, potassium, magnesium, & phosphorus. It is highly appreciated for its numerous beneficial properties, as it helps in the treatment of jaundice, prevents piles, promotes weight loss, and treats leucoderma.
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  18. Red Chilli

    Red Chilli is the most commonly used spice required in the preparation of vegetables, curries, chutney, pickles, & north Indian cuisines. It consists of good content of carbohydrates, beta-carotene, potassium, and vitamin C. Hot nature of chili is due to the presence of capsaicin, which is used as an analgesic in ointments, and nasal sprays. It acts as an appetizer, can cure diarrhea & numbness, prevent arteriolosclerosis, and promotes healthy mucus membrane.
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  19. Red Onions

    Red Onions are the most commonly used vegetable that can either be eaten raw or added to various cuisines. They have purplish red skin with red tinged white colored flesh. These are highly appreciated for the presence of excellent amount of flavonoids and fibre. Available throughout the year, they also contain sulfur compound which helps in lowering LDL and boosting high density lipid. This variety of onions is known to enhance red blood cell membrane which improves oxygen utilization.
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  20. Fresh Tomato

    Fresh Tomato is round red colored vegetable obtained from Solanum lycopersicum plant. It is used as an ingredient while preparing almost all vegetable based cuisines including curry, chutney, uttapam, & gravies. Tomato is also utilized for making soup and is added with black salt & other spices to enhance the taste. It is a rich source of vitamin & minerals which can provide up to 40% of daily vitamin C requirement, can counter the effects of smoking, and lowers hypertension.
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  21. Fresh Drumstick

    Fresh Drumstick is greatly admired for its high nutritional value & therapeutic properties. It is known to have high amount of vitamin A & C, calcium, & potassium and can help in the prevention of joint pain. Drumstick appears as long fibrous green colored stick produced by moringa oleifera. It finds its application in the preparation of traditional medicines and is also utilized in various Thai cuisines, soup, and South Indian curry called sambhar.
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