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Fresh Vegetables #5719059

Tomato

Tomato, a pulpy nutritious fruit commonly eaten as a vegetable, is another wonderful gift of the Mayans to the world. A pulpy nutritious fruit commonly eaten as a vegetable, is another wonderful gift

Tomatoes Beef Tomatoes Cherry Vine Tomatoes Cherry Tomatoes Cherry Yellow
Tomatoes Green Tomatoes Heritage Tomatoes Plum Tomatoes Vine
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Cauliflower

Cauliflower belongs to the group of cruciferous vegetables, also known as family of cabbages. It is closely related to broccoli, brussels sprouts, kale and cabbage. Cauliflower originates from Asia Minor. Cultivation of cauliflower started 600 years B.C. in Turkey. Cauliflower gained popularity in Europe in the 16th century, while cultivation in America started at the beginning of the 20th century. Cauliflower requires slightly acidic, clay-like soil that is rich in minerals and regular watering for successful growth. Hundreds varieties of cauliflower are available today. They differ in color, size, shape, taste and nutritional composition. Cauliflower has high nutritional value and it is known as one of the healthiest plants on the planet.

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Okra Ladys Finger

Also referred to as ladys finger and gumbo, Okra is a nutritional powerhouse used throughout history for both medicinal and culinary purposes. Once loved by the Egyptians and still used in many dishes today (such as the infamous gumbo dish), this pod-producing, tropical vegetable dates back over 3500 years ago. But still today, many are enjoying both okra health benefits and the vegetables edible delight. Okra is known for its high vitamin C, vitamin K, and folate content. Further, okra is known for harnessing a superior fiber, which helps with digestion, stabilizes blood sugar, and helps to control the rate at which sugar is absorbed.

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Potato

The potato goes back in timeway back to native tribes in the Andes almost 10, 000 years ago. And today, Peru is the potato capital of the world, with amazing diversity in potatoes. There youll find them in all shapes, sizes and colors imaginable. The earliest farming of potatoes, however, began in about 1400 BC in the same region. Thanks to their hardiness, potatoes were a great crop in the mountainous regions of Peru, where wheat and corn could not thrive.

In about 1570, the Spanish brought potatoes back to Europe. Sailors loved them for their protection again scurvy (thanks to their high vitamin C content) and back in their homeland, they took off like wild-fire and become a low-cost staple for people everywhere.

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Cabbage

Cabbage is high in fiber, vitamin C & K, and naturally fat free and cholesterol free. Different varieties of cabbages have varying nutritional strength: purple cabbage has more vitamin C, while the savoy has more vitamin A, calcium, iron and potassium. Cabbages are an excellent source of fiber and vitamin K, and a good source of vitamin C, calcium, pottasium, and magnesium.

Cabbage is one of the oldest vegetables in existence and continues to be a dietary staple throughout the world. It is a nutritional powerhouse that is an excellent source of manganese, vitamin B6, and folate; and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium. It has virtually no fat. One cup of shredded raw cabbage contains 50 calories and 5 grams of dietary fiber. It can be steamed, boiled, braised, microwaved, stuffed, or stir-fried, and eaten raw.

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Ginger

Ginger: Of the 115 different chemical components found in ginger root, the therapeutic benefits come from gingerols, the oily resin from the root that acts as a highly potent antioxidant and anti-inflammatory agent. These bioactive ingredients, especially [6]-gingerol, have been thoroughly evaluated clinically, and the research backs up why you should use ginger on a regular basis.

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Cucumbers

Cucumbers are scientifically known as Cucumis sativus and belong to the same botanical family as melons (including watermelon and cantaloupe) and squashes (including summer squash, winter squash, zucchini and pumpkin). Commercial production of cucumbers is usually divided into two types. "Slicing cucumbers" are produced for fresh consumption. "Pickling cucumbers" are produced for eventual processing into pickles. Slicing cucumbers are usually larger and have thicker skins, while pickling cucumbers are usually smaller and have thinner skins.

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Lettuce

Lettuce is one of poular green leafy-vegetables. Its crispy, green/crimson-red leaves are one of the incredible sources of essential nutrients that benefit health. Indeed, it is among the most sought-after greens, be it in your crunchy green salads or healthy sandwiches!

Lettuce leaves exude milk-like fluid (sap) when cut, and hence its name derived from Latin lactuca for milk. Botanically this marvelous, nutrition rich leafy green belongs to the daisy family of Asteraceae. Scientific name: Lactuca sativa. Lactuca sativa is a small size annual plant that flourishes well under sandy, humus soil. There are about six varieties of cultivars exist based upon their head formation and leaf structure. Leaf varieties with more bitter taste are rather rich in nutrients as well as antioxidants.

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