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We are leaders in the market for providing best range of Carrot and French Beans


An Introduction The Carrot (daucus carota subsp. sativus) is a perennial plant of the parsley family, which is widely cultivated in many varieties in temperate and tropical regions. It is basically a root vegetable having pinnately decompound leaves and umbels of small white or yellow flowers. The edible portion of a carrot is its taproot, eaten raw or cooked.   As an important source of carotene, carrot is widely recommended by physicians for innumerable medicinal purposes. These small eatables are a goldmine of nutrients and contain Vitamin A, B and C as well as calcium pectate. Its pectin fibre is beneficial in lowering the cholesterol level of the body.   A Brief History This versatile vegetable is a native to Europe and southwestern Asia. Historians believe that the carrot originated some 5000 years ago in Afghanistan, and subsequently spread into the Mediterranean area. Interestingly, the first carrots were white, purple, red, yellow, green and black – not orange having thin and turnip coloured roots.   Egypt’s temple drawings from 2000 B.C. exhibit a plant which some Egyptologists believe to represent a large carrot. Egyptian papyruses contain information about treatment with carrot and its seeds, which were found in pharaoh crypts. Archologists have found carrot seeds in prehistoric Swiss lake dwellings giving clear evidence of human consumption. Similar findings appear also in ancient Glastonbury. The modern carrot appears to have been introduced to Europe in the 8-10th centuries.   Other Historical Findings Neolithic people savoured the roots of the wild carrot for its sweet, succulent flavour Carrots were among the recognised garden plant at the time of Egyptian ruler Merodach-Baladan in the eighth century B.C. During the first century B.C., carrots were cultivated for food by Greeks and Romans The Greeks called the carrot “Philtron” and used it as a love medicine to make men more ardent and women more yielding The Greeks had three words each of which could be applied to the properties of the carrot: “Sisaron”, first occurring in the writings of Epicharmus, a comic poet (500 B.C.); “Staphylinos”, used by Hippocrates (430 B.C.) and “Elaphoboscum”, used by Dioscorides (first century AD) The name Carota for the garden Carrot is found first in the writings of Athenaeus (A.D. 200), and in the book on cookery by Apicius Czclius Greek physician Galen (second century A.D.) named the wild carrot daucus pastinaca (adding the name Daucus) do distinguish the Carrot from the Parsnip, though confusion remained steadfast until botanist Linnaeus set the record straight in the 18th century with his system of plant classification. The name Carota for the garden Carrot is found first in the writings of Athenaeus (A.D. 200), and in the book on cookery by Apicius Czclius By the eighth century people started using this plant as medicine In the 10th century, carrot consumption is traced to the hill people of Afghanistan (ad 900) In the 12th century Moorish invaders (from Morocco) and then Arabian traders brought seeds of purple and mutants yellow carrots to the Mediterranean via the coast of North Africa, along with spinach and aubergines Subsequently cultivation of carrots was spread across Europe from Spain, into Holland, France and finally England By the 13th century carrots were being grown in fields, orchards, gardens, and vineyards in Germany and France. At that time the plant was known also in China, India and the Far East In the 14th century carrots were widely consumed as vegetables in the British Isles In the 15th century these early varieties were introduced in England by Flemish refugees who grew them in quantity mainly in Kent and Surrey By the 16th century, nearly all the botanists and writers on gardening, all over Europe, were familiar with the carrot By the 17th centur, Holland was considered the leading country in carrot breeding and today’s “modern” orange version is directly descended from the Dutch-bred carrots of this time In the 18th century, carrots were widely cultivated in the walled gardens of country estates As early as 1918, carrot was becoming more recognised as a healthy eating option During the Second World War (1939-45), the carrot was widely used as a substitute for scarce commodities. It was also a major ingredient of the “Dig For Victory” Campaign.

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French Beans

What are French Beans?  French beans are defined as the unripe fruits of any kind of beans, especially common beans, the pods of which are known as string beans. Scientifically known as ‘Phaseolus vulgaris’, the other names by which they are commonly known are green beans, runner beans, climbing beans, wax beans, etc. Though they are typically referred to as string beans, many of their contemporary varieties no longer have fibrous strings that were once a common feature of the earlier varieties. The size of French beans is about four inches in length and have a slight point at both their ends. The color of the French beans is deep emerald and tiny seeds can be found within their pods.   History of French Beans French beans are thought to have been originated in South and Central America. The cultivation of French beans was started 7000 years ago, by the Indian tribes settled in Tehuacan Valley of Mexico and in Callejon de Huaylas, Peru. When Christopher Columbus returned from his second voyage to the New World in the year 1493, he brought French beans with him in the Mediterranean region. French beans were considered to be rare to find and expensive but soon became one of the commonly used beans in the 19th century. In France, French beans were introduced in the year 1597 by the Conquistadors.   Cultivation of French Beans  The land for the growth of French beans should have a good tillage as well as a good depth. The soil should be properly pulverised as it can increase soil capping. As far as the climatic conditions are concerned, French beans are very sensitive to frost but cannot stand hot conditions either. Thus, ideally, they can be grown in the frost free portion of the year. The ideal temperature for the growth of French beans is between 15°C to 27°C while the minimum temperature required for the germination of seeds of French beans is 10°C. French beans can grow in a variety of soils but are highly sensitive to high boron content in soils.   Nutritional Components of French Beans French beans are a healthy option for many health conscious people as they are rich in many vital nutrients that are considered essential for the proper growth and metabolism of the body. The various nutrients that are found in French beans can be described as follows: Vitamins:  Vitamin A, Vitamin C, Vitamin D, Vitamin E, Riboflavin, Niacin, Thiamine, Vitamin K, Folate and Pantotheinic Acid Minerals:  Iron, Calcium, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Zinc Other Nutrients:  Amino Acids, Carbohydrates, Dietary Fibers, Water, Sugar, Protein, Omega-3 Fatty Acids, etc. Health Benefits of French Beans The following are some of the major health benefits that are found in French beans: French beans are filled with healthy dietary fibers that help in the prevention of cholesterol. These fibers are also beneficial for diabetic people as they help in preventing the sugar levels from rising up immediately after having a meal French beans are also helpful in energizing the body as they are rich in iron, the nutrients found in hemoglobin which helps in giving energy to the body. The presence of copper in French beans, in turn, helps in the proper synthesis of hemoglobin French beans also help in improving the immune system of the body as they are a rich source of Vitamin C. This vitamin helps in stimulating the white cells to fight against infection by directly killing the bacteria and viruses responsible for these infections   It has been observed that people suffering from severe migraine attacks can benefit from eating French beans as they are a very good source of riboflavin, the source that helps in mitigating migraine attacks French beans have many anti-inflammatory nutrients like beta-carotene and, of course, Vitamin C. These nutrients help in preventing many disease and ailments where there are chances of inflammation, such as asthma, rheumatoid arthritis and osteoarthritis. They also contribute in preventing fatal diseases like colon cancer.     How to Make French Beans Salad Salads are a favorite side dish for many food lovers, while at the same time healthy as well. Salad comprising of French beans is a very good option and also easy to prepare. Before using French beans, wash them by keeping them under the running water. Then remove both ends of the beans by snapping them off or by cutting them with a knife. Put the beans into boiling water and cook them for about 15 minutes without covering them. Cook them only until they are slightly tender. Drain the water and put the beans in a bowl and add black pepper, salt, lemon, sliced tomato and onions, etc. and mix them properly. Thus, a tasty and healthy blend of French beans salad is ready to be served and enjoyed thoroughly by everybody.

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