SWEET PEPPERS
Origin : Iran
Specifications:
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Sweet Peppers are rich in Vitamins (A, C & E), folic acid and potassium and low in sodium and calories. Compared to green peppers, red peppers have more vitamins and nutrients and contain the antioxidant lycopene. The level of carotene, like lycopene, is nine times higher in red peppers. Red peppers have twice the vitamin C content of green peppers.
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EGGPLANT
Origin : Iran
Specifications:
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Also known as Eggplant has a shiny dark purple, green or white skin. Baby aubergines are small and shaped like a pear. The flesh is white, smooth and contains numerous soft seeds which are edible and has a bit of a bitter taste. Vitamins can be found in aubergines in a quite diversity: B vitamins, vitamin E, provitamin A in small quantities and of course vitamin C (at rates ranging between 2 and 8 mg per 100 g, depending on varieties and seasons). With regard to the energy intake, eggplants are among vegetables with the least calories, just about 18 kilocalories (75 kilojoules) per 100 grams (similar to tomatoes, endives or lettuce). Moreover, they are rich in water (over 92% on average).Eggplants contribute to the intake of useful compounds (minerals, fibre, vitamins) without significantly increasing the energy intake, having a high nutritional density. To take advantage of this property it is obviously preferable to cook them with minimal fat. Studies in the United States and Austria have shown that the eggplant was able to limit the increase in blood lipids and cholesterol, an increase that usually follows the absorption of fat (and foods high in fat). According to researchers, eggplants contain substances (fibres in particular) which have the property to keep the cholesterol in the lumen of the intestine. This would enable cholesterol to be expelled without being reabsorbed by the mucous membrane, and then dragged into the bloodstream.
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Cauliflower
Cauliflower is made up of tightly bound clusters of florets that form a dense head, similar to that of broccoli. Resembling a classic tree in shape the clusters sprout from stems which are attached to a singular central white trunk. The stems and trunk are firm and tender and the florets have a dense yet soft and crumbly texture. Its flavor is mild with subtle cruciferous and nutty sweet nuances, a taste which is amplified when roasted. The entire cauliflower, its leaves, trunk, stems and florets are all edible.
Broccoli
Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, and contain tiny, unopened buds attached to branching stems. The branching, segmented stems with the flower buds are known as florets, which connect into a larger, central, thick, and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, and the leaves are edible but often contain a bitter, fibrous nature. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy, bittersweet nuances.
Ice Berge
Iceberg lettuce is medium to large in size, averaging 25-30 centimeters in diameter, and is spherical in shape, similar to cabbage. The firm head is tightly packed with broad, thick, and crisp leaves that are concentrated with a high-water content. The leaves vary in color depending on the particular cultivar, but the outer leaves are typically light green while the inner leaves range from pale yellow to a translucent white. Iceberg lettuce is crunchy and juicy with a mild, sweet flavor.
Celery
Origin : Iran
Specifications:
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Celery is a green vegetable grown for its stalks and leaves. To the Greeks, Celery was a holy plant. Celery leaves were awarded to winners of the Nemean games (held every second year in the southern city of Nemea, starting in 573 BC). Being representative of Apiaceae family, celery is especially known for its healing properties. In the 9th century, Wild Celery was used for medicinal purposes. Italians began cultivating it in the 1500s, but again, for medicinal purposes. The first recorded use of cultivated Celery as a food is in France in 1623. For the next hundred years, it was used to add flavour to other food. By the middle of the 1600s, the French and Italians were eating it with a salad dressing.
Celery has little nutritional value, aside from 6 calories per rib. Thus it is used in weight-loss diets. Its most popular use is to impart its flavour to a dish.
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Romano lettuce
Romaine lettuce is medium to large in size with an elongated shape and stiff, upright leaves. The thick heads are loosely connected to a central blanched base and the leaves, averaging 10-15 centimeters in length, are broad with many folds and creases. The outer leaves are dark green with a prominent white central rib, and as the leaves grow smaller in the center, they become paler in color almost fading to white. Romaine lettuce is crisp, succulent, and crunchy with a mild, slightly bitter taste.
Cabbage
Green cabbage has tightly wrapped pale green, thick and pliable leaves. Round, solid and almost white in the center, this vegetable is heavy for its size.
Purple Cabbage
Red cabbage is distinguished by its coloring, texture and flavor. Like Green cabbage it is rounded and wrapped in tightly wound waxy leaves. The leaves are more violet and burgundian versus true red. Their flavor is far more bold, cruciferous and peppery versus green cabbage, which is also due to the anthocyanin pigments. Red cabbage lacks water weight, which makes its leaves chewier and coarser than Chinese cabbage varieties.
CARROTS
Origin : Iran
The essential characteristic of the carrot is its richness in provitamin A (called carotene). With 100 g of carrots, one covers more than half of the daily requirement of vitamin A (carotene turns into vitamin A in the body). Usually, the most colourful carrots are also the richest ones in carotene. The carotene content remains stable during time as it does not change much from the time of harvesting, and cooking destroys just a small portion (10-15% maximum).
DETAILS :
• Packaging: bags of 5 kg, 10 kg and 18 kg net
• Recommended storage & transport temperature: 0.5°C
• Relative Humidity: 98
• Freezing Temperature: -1.4°C
DETAILS :
• Packaging: bags of 5 kg, 10 kg and 18 kg net
• Recommended storage & transport temperature: 0.5°C
• Relative Humidity: 98
• Freezing Temperature: -1.4°C
beetroot
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.
Onion
White onions are medium to large in size and are globular in shape with rounded or slightly tapered ends. The bulb is encased in a bright white, papery, parchment-like skin that is flaky, dry, and thin. Underneath the skin, the white, almost translucent flesh is firm, crisp, and juicy with many layers of thin white rings. White onions are crunchy and tender with a pungent, mildly sweet flavor and have a mellow, non-abrasive aftertaste.
Garlic
Common garlic bulbs range from medium to large, averaging anywhere between 5-8 centimeters in diameter, and consist of several cloves arranged in a number of layers depending on the variety. Each clove of garlic is encased in its individual wrapper, and the bulb itself has layers of thin, flakey wrappers to protect the cloves. Often referred to as the "stinking rose," whole Common garlic actually has a very mild allium scent and taste. However, Once the cloves are crushed or pressed, enzyme compounds are released, producing a sulfur-based molecule known as allicin, which is responsible for giving garlic its renowned pungent aroma and flavor.