Fresh Okra / Fresh Lady Finger Okra/Frozen Okra/Organic Fresh Okra/FRESH LADY FINGER -OKRA
Specifications
Origin: Turkey
1, top quality
2, best price
3, prompt shipment
frozen okra;
2.Length:8-10cm
3.Diameter: <2cm;
4.Packing: 1*10kg/ctn;
5.Supply: all year
Frozen frozen okra features:
1.Length:8-12cm;
2.Diameter: <2cm;
3.Natual and pure okra;
4. Selected top quality material come from our owned farm and contracted farms;
5 .Advanced processing technology, without impurities, integrated shape;
6. Hygiene, microorganism and pesticide levels all meet export standards;
7. Season: June-August;
8. Store temperature: below -18;
9. Shelf life:18 months;
10. We can supply all year round;
11. Packing: 10kg/ctn or as per customer's require
Fresh Garlic
Availability: Fresh in March harvest until May, then Dray Garlic all year round.
Colour Violet / white
Origin: Egypt,
First class
Size: 5+
Packing: 5 kg bamboo basket, or 10-20 kg mesh bags, or 10 kg plastic box.
Pelletized or non-palettized
Payment terms: 100% LC
SGS quality report or similar upon loading is available.
Garlic nutrient-rich: every 100 grams of water containing 69.8 grams, 4.4 grams of protein, 0.2 grams of fat, carbon
garlic
Garlic (22 sheets)
Water compound 23.6 grams, calcium 5 mg, phosphorus 44 mg, iron 0.4 mg, vitamin C3 mg. In addition, also contains thiamine, riboflavin, niacin, allicin, citral and selenium and germanium and other trace elements. Containing about 0.2% volatile oil, the main ingredient in the garlic allicin, with a bactericidal effect, is contained in the garlic of garlic acid by the role of garlic hydrolysis. Still contains a variety of allyl, propyl and methyl composition of thioether compounds.
Garlic is a good condiment in the kitchen, is also a good nutrition, is a good natural green medicine, a study shows that the nutritional value of garlic is more than ginseng Garlic is a natural plant broad-spectrum antibiotic. Garlic contains about 2% allicin. Its bactericidal capacity is 1 / 10 of penicillin.
1) Size: 4.5 - 5.0cm, 5.0 - 5.5cm, 5.5 - 6.0cm, 6.0 - 6.5cm, 6.5cm and up
2) Transporting and storing temperature: -3 ~~ 0�°C
3) Supply period: all the year round
a) Fresh garlic: early June to September
b) Cold storing garlic: September to next May
4) Plump shaped bulbs offer full flavored cloves that have a purplish hue
5) The shelf life is long and it can be stored for up to 9 months under proper conditions
6) It can produce wonderful flavors and have the beneficial effect of reducing bacteria, keeping the heart in good condition and immunity
