Pumpkin protein is a non-dairy, vegan friendly, non-legume, nut-free, easy to digest source of protein.
RichOil pumpkin protein has a nutty taste. Its green color reminds us of tasty pumpkin seeds and it has a fine powder texture because of the special grinding process.
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round with smooth, slightly ribbed skin, and most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp. In a 100-gram amount, raw pumpkin provides 110 kilojoules (26 kilocalories) of food energy and is an excellent source (20% or more the Daily Value, DV) of provitamin A beta-carotene and vitamin A (53% DV). Vitamin C is present in moderate content (11% DV), but no other nutrients are in significant amounts (less than 10% DV, table). Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. Pumpkin purée is sometimes prepared and frozen for later use. When ripe, the pumpkin can be boiled, steamed, or roasted. Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In the Indian subcontinent, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine. In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia and New Zealand, pumpkin is often roasted in conjunction with other vegetables. In Japan, small pumpkins are served in savory dishes, including tempura. In Myanmar, pumpkins are used in both cooking and desserts (candied). The seeds are a popular sunflower seed substitute. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Vietnam, pumpkins are commonly cooked in soups with pork or shrimp. In Italy, it can be used with cheeses as a savory stuffing for ravioli. Also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages. Price of product : Working Product origin : Sri Lanka Key Specifications/Special Features Highly nutritious and particularly rich in vitamin A High antioxidant content reduces the risk of chronic diseases Packs vitamins that may boost immunity Vitamin A, lutein and zeaxanthin protects eyesight Nutrient density and low calorie count promotes weight loss Antioxidant content lowers risk of cancer Potassium, vitamin C and fiber may benefit heart health Contains compounds that promote healthy skin Incredibly versatile and easy to add to diet Harmonization System (HS) Code : 07099300 Minimum Order Size : 1 Ton Packaging details : 10/ 15/ 25 / 50 kg
A pumpkin is a cultivar that is round with smooth, slightly ribbed skin. The color of Pumpkins varies from orange to yellow. The Indian Pumpkin exporter exports tonnes of pumpkins abroad each year. Due to various benefits and uses of this vegetable, the Pumpkin export from India has also been increasing over the years. The export of Pumpkin is a great business opportunity for local vendors and farmers who want to expand their businesses and enter the international market. Pumpkin import from India includes various varieties of Pumpkins. INGREDIENTS Nutrients Calories - 49 calories Dietary Fiber - 3 g Total Carbohydrate - 12 g Protein 2g Vitamins Vitamin A Vitamin C Vitamin B-6 Minerals Calcium Iron Magnesium
Lauki, also known as bottle gourd or opo squash, is a versatile vegetable native to India and widely cultivated throughout the country. It is a long, cylindrical gourd with smooth, pale green skin and white flesh. Lauki is prized for its mild, slightly sweet flavor and its ability to absorb the flavors of spices and seasonings. It is a highly nutritious vegetable, rich in vitamins, minerals, and dietary fiber. The bottle gourd, affectionately known as Lauki in India, is a member of the Cucurbitaceae family, alongside pumpkins, squashes, and melons. It's a long, cylindrical gourd vine that's cultivated throughout the country for its immature fruits, which are prized for their mild flavor, versatility in cuisine, and rich nutritional profile. This document provides a detailed description of bottle gourd, highlighting its characteristics, cultivation practices in India, and its potential for export. Botanical Description: Bottle gourd (Lagenaria siceraria) is a fast-growing annual vine with climbing or trailing tendencies. The vine can reach up to 30 meters in length and has deeply lobed, hairy leaves. The flowers are large, white, and trumpet-shaped, appearing throughout the growing season. The fruit, the most valuable part of the plant, is what captures the essence of Lauki. It grows in various shapes and sizes, with the most common being the long, bottle-shaped variety, ranging from 30 to 60 cm in length. The skin is smooth and light green when immature, turning pale yellow or brown as it matures. The flesh is white, firm, and has a mild, slightly sweet flavor. Cultivation Practices in India: India boasts ideal climatic conditions for bottle gourd cultivation, with warm temperatures and adequate moisture. Lauki is grown throughout the year in different regions, with peak seasons in summer and monsoon. Farmers typically employ traditional sowing methods, directly planting seeds in prepared mounds of soil. The vines require support structures like fences or trellises to climb and sprawl. Regular watering and occasional fertilization are essential for optimal growth. Bottle gourds are relatively pest and disease resistant, making them a low-maintenance crop. World Wide Shipping Highest Quality Produce 24 FSSAI Certified 100% Chemical Free
We working directly in the farm to produce Butternut Pumpkin or Butternut Squash. The harvest cycle is every 3-3,5 months. You can order now and we will be shipped within a month. Butternut squash (Cucurbita moschata), known in Australia and New Zealand as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. It has tan-yellow skin and orange fleshy pulp with a compartment of seeds in the blossom end. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is a good source of fiber, vitamin C, magnesium, and potassium; and it is a source of vitamin A. Although botanically a fruit (specifically, a berry), butternut squash is used culinarily as a vegetable that can be roasted, saut�©ed, toasted, pur�©ed for soups such as squash soup, or mashed to be used in casseroles, breads, muffins, and pies. It is part of the same squash family as ponca, waltham, pumpkin, and calabaza. Nutrition Raw butternut squash is 86% water, 12% carbohydrates, 1% protein, and contains negligible fat (table). A 100-gram reference amount supplies 188 kilojoules (45 kilocalories) of food energy, is a rich source (20% or more of the Daily Value, DV) of vitamin A (67% DV) and vitamin C (25% DV), and contains moderate amounts of vitamin B6, vitamin E, magnesium, and manganese, each having content of 10 12% DV.
Supplier: 1. fresh paws and pumpkins 2. dried pawpaw slices and cubes blended with ganoderma mushroom extracts 3. pawpaw pulp 4. pawpaw leaf extracts (capsules) 5. pumpkin seeds 6. pawpaw and pumpkin seed oils 7. pumpkin protein 8. pawpaw latex 9. dried pumpkin 10.pumpkin powder 11. solar dried pumpkin leaves blended with oyster mushrooms 12. black tea blended with ganoderma mushrooms 13. fresh,dried and powered oyster and ganoderma reishii mushrooms 14. fresh, dried and powered turmeric ginger, lemongrass and hibiscus 15. fresh and floured bananas peeled and unpeeled and orange fleshed sweet potatoes..
LARCH Skin color is dark green, 18-20 cm tall It is a cylindrical, smooth-fruited pumpkin variety. Strong plant structure and no arm beats Crops in 55-60 days from seed sowing Purpose Of Usage : Fresh Consumption How To Culture : Open Area Fruit Shape : Long
Dry Oyster Mushrooms- Pleurotus florida mushrooms - A-grade, Sundried, Rich source of Calcium, Iron and Vitamin-D "Nature is an artist and it's oldest Art is a Mushrooms. So make use of this Pretentious Art to build your muscles and lean body. Mushrooms are rich in calcium, Vitamin D, protein and iron which strengthen the muscle system and improve overall bone health and Combat Anemia
Celery is a great source of important antioxidants. Celery reduces inflammation. Celery supports digestion. Celery is rich in vitamins and minerals with a low glycemic index. Celery has an alkalizing effect. With best quality & price
Mosambi or sweet lemon has high vitamin C content, which can relieve inflammation and swelling, so it plays an important role in the treatment of symptoms of osteoarthritis and rheumatoid arthritis. It also improves calcium absorption, stimulates bone formation in cells, and promotes overall bone health. With best quality & price
