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Our product range comtains a wide range of artichoke, Asparagus, Chinese Cabbage, Red Cabbage and Golden Cherry Tomato

Asparagus

asparagus (asparagus officinalis var. Altilis l.) is a hardy perennial vegetable. The underground portion of the plant consists of a network of rhizomes, fleshy storage roots, and fibrous roots. The fleshy roots (as well as the spears) are initiated from the rhizomes. Together, the fleshy roots and rhizome make up the crown, which is the perennial portion of the asparagus plant. Fleshy roots serve not only as storage organs for the carbohydrates received from the fern, but also as the site of fibrous root development. Fibrous roots, which live for one or two seasons, function in the absorption of water and nutrients from the soil. Asparagus spears are, in fact, edible shoots that develop on rhizomes when the soil temperature is warm and the water supply is favorable. The spears, if not harvested, develop into ferns 4-6 feet tall. Carbohydrates and other compounds necessary for plant growth and development are produced in the ferns throughout the growing season.   nutritional facts a half cup serving of asparagus spears contains only about 18 calories, yet it contains 1/3 of the daily recommended dose of vitamin c and about 2/3 of vitamin a for an adult. It is also a significant source of dietary iron and other essential trace nutrients, when prepared without adding seasonings

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artichoke

  • alories 60
  • Protein 4.2 g
  • Carbohydrate 13.4 g
  • Total Fat 0.19 g
  • Fiber 6.9 g

Artichokes are large flower buds have a tightly packed cluster of tough, pointed, prickly leaves that conceal pale green inner leaves and a gray-green base, which together make up the heart. Only the fleshy base of the leaves and the meaty base are eaten; the rest of the leaves and the fuzzy choke inside the heart are discarded.   Excellent source of  : Vitamin C (15mg), and Folate (87mcg), good source of: Magnesium (76.8mg), and Potassium (474mg).

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Chinese Cabbage

A crucifer, related to cabbage and broccoli. The most common form of Chinese cabbage has a cylindrical tight head 4 inches thick and up to 18 inches long. Outer leaves are light green with a white midrib. The inner leaves are creamy yellow. Chinese mustard has a loose head or rosette of dark green leaves. The leaves are oblong or oval with shiny dark green blades and thick white petioles.   Nutritional Facts Cabbage is high in beta-carotene, vitamin C and fiber.   Medicinal / Therapeutic Use Cabbage is a cruciferous vegetable and may reduce the risk of some forms of cancer including colorectal cancers.

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Red Cabbage

The Red Cabbage leaves are coloured dark mauve. However, the plant changes its colour according to the pH value of the soil. On acidic soils, the leaves grow more reddish while an alkaline soil will produce rather blue coloured cabbages. This explains the fact that the very same plant is known by different colours in various regions. Red Cabbage needs well fertilized soil and sufficient humidity to grow. Red Cabbage can be stored easily. This is also used as an acidic solution tester.   Nutritional Facts Cabbage is high in beta-carotene, vitamin C and fiber.   Medicinal / Therapeutic Use Cabbage is a cruciferous vegetable and may reduce the risk of some forms of cancer including colorectal cancers.

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Golden Cherry Tomato

These bite-sized tomatoes are easy to grow, ripen early and are a perfect snack right in the garden or inside. Cherry tomato and ripened tomato are delicious food with high vitamin and sugar content. With its small size and high sugar content, cherry tomato is easy to eat and delicious.   Nutritional Facts Tomatoes are an excellent source of beta-carotene. They are also a source of disease fighting lycopene, vitamin C and fiber. Lycopene is one of several newly discovered compounds in many plant foods. These substances, called phytochemicals ("phyto" for plant), are thought to be protective against certain forms of cancer and heart disease. Because of their prevalence in the diet, tomatoes provide substantial amounts of vitamins A and C as well as potassium and iron.   Medicinal / Therapeutic Use A major source of lycopene, an antioxidant and anti-cancer agent that intervenes in devastating chain reactions of oxygen free radical molecules. Tomatoes are linked in particular to lower rates of pancreatic cancer and cervical cancer.

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Pea Brinjal

Egg plant is also known as the aubergine. Actually a fruit, egg plants contain many fine seeds. Skin colours range from a deep purple, almost black, to a light purple with creamy streaks to all white. It has a mild taste and is typically cooked with stronger flavours such as garlic, tomatoes, onions, herbs and spices. Baby egg plants, also called Thai Stam or Pea Brinjal, are green egg plants not larger than marbles.   Nutritional Facts Egg plants supply small amounts of a range of vitamins and minerals including vitamin C and B group vitamins. The purple pigment in the skin contains high levels of antioxidants called anthocyanins.   Medicinal / Therapeutic Use Eggplants have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium.

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Leafy Iceberg Lettuce

An Iceberg lettuce is a crisphead-type lettuce with a solid, spherical heart. It is individually wrapped in clear film and trimmed so that a single whorl of pale greenish wrapper leaves remains, with all the leaves attached to the central base. Good-quality iceberg lettuce will have fairly large, moderately firm heads that give to gentle pressure, and thick leaves. The leaves will be medium to light-green in color blending to nearly white ribs or veins. Scratch the stalk and smell. A sweet or bitter smell means sweet or bitter flavor.

  • Serving size 1/6 medium head (89g)
    Calories 20
    Total Fat 0g
    Sodium 10mg
    Total Carbohydrate 3g
    Dietary Fiber 1g
    Protein 1g
    % of U.S. RDA
    Vitamin A 2%
    Calcium 2%
    Vitamin C 4%
    Iron 0%
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Cos Lettuce

Cos lettuce is a variety of lettuce which grows in a long head of sturdy leaves with a firm rib down the center. Unlike most lettuces, it is tolerant of heat. Cos lettuce develops into an elongated, somewhat oval shaped head. Leaves are elongated, with thick stems and mid-ribs. Heads are only medium firm, and up to 9 or 10 inches in length. Outer leaves, which are largely discarded, enfold the head during late stages of growth.   Nutritional Facts The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body.   Medicinal / Therapeutic Use According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract.

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Arugula Lettuce

Arugula - also spelled Arrugula, makes a delicious salad and is also fun in a pesto added to a pasta. This is a tender green with a little bit of a bite. Also known as Rocket Salad because of it's bite, but don't let that scare you. This is a cruciferous vegetable.

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Lettuce Lollo Rosso

Lollo Rosso has a heavily ruffled leaf with a light crunchy texture with a distinctive red coloration. The red increases with stress situations, such as extreme cold or heat, which causes the natural red pigment inside the plant to become increasingly dominant. It can be used in all kinds of salads and garnishes.   Nutritional Facts The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body. The darker green, the more beta carotene.   Medicinal / Therapeutic Use According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract.

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Lettuce Bok Choy

Pak Choy is a non-heading type of cabbage related to the Chard family. Varieties include Pai Tsai, Shanghai, Bok Choy, Lei Choy and Canton Pak Choi. All of these varieties can be identified by their dark green leaves and white ribs, with the exception of Shanghai varieties, which produce light green ribs and leaves.   Nutritional Facts Pak choy is low in calories and a good source of vitamin A and C. A 3 ounce serving contains about 13 calories, 75 percent of the RDA for vitamin C, and 33 percent of the RDA for vitamin A.   Medicinal / Therapeutic Use It contains numerous anti-cancer and antioxidant compounds. Speeds up estrogen metabolism, is thought to help block breast cancer and suppress growth of polyps, a prelude to colon cancer. Contains anti-ulcer compounds; cabbage juice helps heal ulcers in humans. Has anti-bacterial and anti-viral powers.

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Lettuce Butterhead

Butter Head lettuce is a high quality winter salad green with butter taste. The heart is not so tight and The inner leaves have an oily buttery feel. Butterhead lettuces have small, round, loosely formed heads with soft, butter-textured leaves ranging from a multitude and degree of red and rosey colors along with greens and yellow tinges. The flavor is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling.   Nutritional Facts The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body.   Medicinal / Therapeutic Use According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract.

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Leeks

It is a tall biennial herb with a simple bulb, the bases of the broad, strap-like leaves form a cylinder in which the inner leaf bases become pale in colour due to the lack of light.  

  • Leeks (bulb and leaf, raw), 1 cup (130g).
    Calories 54
    Protein 1.33g
    Carbohydrate 12.6g
    Total Fat 0.27g
    Fiber 1.6g
    Good source of : Iron (1.9mg), Vitamin C (10.7mg), and Folate (57mcg)
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Lettuce - Romaine Green

Romaine combines good flavor and crunch, plus it has a decent shelf life in the refrigerator. It's the preferred green for Caesar salad. Green Romaine is the most common variety, but you can sometimes find Red Romaine, which is more tender.   Nutritional Facts The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium. The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body.   Medicinal / Therapeutic Use According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract.

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Snow Peas

The pods of snow peas are flat and thin with the bulge of the tiny seed barely visible at prime eating stage. The bright green pods should be turgid and crisp. They contain five to seven seeds and reach a length of two to three inches. The pods of sugar snaps are plump like regular English peas but are sweet and tender, thus eaten whole without being shelled, eaten raw or cooked.   Nutritional Facts Snow peas provide vitamins A and C, iron and potassium. They are low in sodium. A 3 ounce serving, cooked and drained, contains 43 calories.   Medicinal / Therapeutic Use Peas contain a chemical that helps to prevent infection of the appendix wall. Like other legumes, peas are high in purines, which can exacerbate gout in people and birds with this disease.

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Zucchini Flowers

Zucchini is a member of the the squash and pumpkin or cucurbita family of vegetables. Good-quality zucchini should be firm, smooth-skinned and small in size. The surface will be shiny and dark-green / yellow in color.   Nutritional Facts It contains useful amounts of many vitamins and minerals and few calories.   Medicinal / Therapeutic Use Zucchini is good to use where there are problems with high blood pressure, constipation, obesity and for bladder and kidney afflictions.  

  • Serving size 1/12 medium (5 oz.)
    Calories 20
    Fat 0g
    Sodium 0mg
    Protein 1g
    Carbohydrate 3g
    Dietary Fiber 1g
    % of U.S. RDA
    Vitamin A 4
    Vitamin C 25
    Calcium 2
    Iron 2
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Chives

Chives are a species of flowering plant in the onion family. It is a bulb-forming herbaceous perennial plant, growing to 30-50 cm tall. The bulbs are slender conic, 2-3 cm long and 1 cm broad, and grow in dense clusters from the roots. The leaves are hollow tubular, with a soft texture. Chives are grown for their leaves, which are used as a vegetable or a herb; they have a somewhat milder flavour than onions, green onions or garlics. Chives are chopped raw and typically used for seasoning salads and omelettes, or as a topping for baked potatoes.

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