Fresh Vegetables.
Frozen onion cubes white, frozen onion cubes, frozen white onion cubes.
Fresh Vegetables Like Okra, Cabbage.
Fresh vegetables like potato onion and tomato.
Fresh Vegetables Like Tomatoes, Potatoes..
Garlic, Fresh Vegetable.
Fresh and frozen vegetables.
Agricultural products like citrus fruits, onion, ginger, black and white pepper.
Fresh Vegetables Like Bell Pepper, Artichoke.
Fresh And Dried Onions ( Red And Yellow) Carrots And Dry Garlic ( White And Purple).
Fresh Vegetables, Onion, Mushrooms, Potatoes.
Our fresh onion from Egypt is available around the whole year due to its variety represented in three types ( Red, White, and Golden ). Our Khair brand and label on our Onion is the hallmark of guarantee that you are buying onions of the highest quality.
Lemon
The potato is a root vegetable, a starchy tuber of the plant Solanum tuberosum, and the plant itself, a perennial in the family Solanaceae] native to the Americas. Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 1,000 different types of potatoes.[6] Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes
Numerous types of lemons are cultivated worldwide. Although their sour taste is the same, one variety of lemon may differ from another regarding appearance, flesh, and acidic state. Here you can learn about 20 lemon varieties which are originated from different countries around the world. types of lemons 1. Avalon Lemons Avalon or Avon lemon is originated from Florida. It bears some similar traits like other varieties of lemon, especially Lisbon and Eureka. You can easily spot Avalon produce in the supermarket as concentrate juice. 2. Baboon Lemons Baboon is a native lemon variety of Brazil. This fruit has bright yellow skin and sour taste that resembles the taste of lime. Both the rind and the pulps of Baboon lemon can be used as an ingredient to make various types of sauce, including pasta and barbeque sauce. 3. Bearss Lemons Bearss is originated from Italy. However, because its actual variety is no longer exist, this lemon is transferred and cultivated in Florida. In addition to its juicy pulps, bearrs lemon is processed for its rind that is rich in lemon oil. 4. Buddha’s Hand Lemons This lemon variety is indigenous to Himalayan lower regions. It is also known as Finger Citron in several Asian countries. Buddha’s Hand is particularly used for temple offering. It also symbolizes happiness and good fortune in Chinese culture. 5. Bush Lemons Bush lemon comes from the subtropical areas of Australia. This variety is also called rough lemon because of its thick and hard skin. While its concentrate for juice is low, bush lemon flesh has a stronger taste that can be a good addition to various savory dishes. 6. Citron Lemons Originated from India and Himalayas, citron is the main variety of Buddha’s Hand and some other lemon types, such as Corsican, Greek Citron, and Yemenite Citron. This variety is considered a large lemon since its weight can reach up to 8-10 pounds. 7. Dorshapo Lemons Dorshapo is a Brazilian lemon cultivar that was developed in 1914. The word “dorshapo” actually derives from the names of three plant explorers who developed this variety: Dorsett, Shamel, and Popenoe. Dorshapo taste is less acidic than some other types of lemons.
The potato is a root vegetable, a starchy tuber of the plant Solanum tuberosum, and the plant itself, a perennial in the family Solanaceae, native to the Americas. Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated by indigenous peoples of the Americas independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago.In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice.Following millennia of selective breeding, there are now over 1,000 different types of potatoes.Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile, which have displaced formerly popular varieties from the Andes. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2014. Being a nightshade similar to tomatoes, the vegetative and fruiting parts of the potato contain the toxin solanine and are not fit for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
Tomato, (Solanum lycopersicum), flowering plant of the nightshade family (Solanaceae), cultivated extensively for its edible fruits. Labelled as a vegetable for nutritional purposes, tomatoes are a good source of vitamin C and the phytochemical lycopene. The fruits are commonly eaten raw in salads, served as a cooked vegetable, used as an ingredient of various prepared dishes, and pickled. Additionally, a large percentage of the world’s tomato crop is used for processing; products include canned tomatoes, tomato juice, ketchup, puree, paste, and “sun-dried” tomatoes or dehydrated pulp. Tomato plants are generally much branched, spreading 60–180 cm (24–72 inches) and somewhat trailing when fruiting, but a few forms are compact and upright. Leaves are more or less hairy, strongly odorous, pinnately compound, and up to 45 cm (18 inches) long. The five-petaled flowers are yellow, 2 cm (0.8 inch) across, pendant, and clustered. Fruits are berries that vary in diameter from 1.5 to 7.5 cm (0.6 to 3 inches) or more. They are usually red, scarlet, or yellow, though green and purple varieties do exist, and they vary in shape from almost spherical to oval and elongate to pear-shaped. Each fruit contains at least two cells of small seeds surrounded by jellylike pulp.
Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek,and Chinese nion. Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egptians, and has been used both as a food flavoring and as a traditional medicine.In Ancient Rome, it was “much used for food among the poor”.China produces some 80% of the world’s supply of garlic. health benefits of garlic 1. Garlic Contains Compounds With Potent Medicinal Properties Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots and leeks. Each segment of a garlic bulb is called a clove. There are about 10–20 cloves in a single bulb, give or take. Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste. However, throughout ancient history, the main use of garlic was for its health and medicinal properties (1Trusted Source). Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans and Chinese (2Trusted Source). Scientists now know that most of its health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed or chewed. Perhaps the most famous of those is known as allicin. However, allicin is an unstable compound that is only briefly present in fresh garlic after it’s been cut or crushed (3Trusted Source). Other compounds that may play a role in garlic’s health benefits include diallyl disulfide and s-allyl cysteine (4Trusted Source). The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body, where it exerts its potent biological effects. 2. Garlic Is Highly Nutritious But Has Very Few Calories Calorie for calorie, garlic is incredibly nutritious. One clove (3 grams) of raw garlic contains Manganese: 2% of the Daily Value (DV) Vitamin B6: 2% of the DV Vitamin C: 1% of the DV Selenium: 1% of the DV Fiber: 0.06 grams Decent amounts of calcium, copper, potassium, phosphorus, iron and vitamin B1 This comes with 4.5 calories, 0.2 grams of protein and 1 gram of carbs. Garlic also contains trace amounts of various other nutrients. In fact, it contains a little bit of almost everything you need.
Ever wondered why some recipes call for a particular kind of onion and whether another can be substituted in its place? We certainly have. All these onions vary slightly in flavor, texture, and color, but can usually be substituted for one another. In terms of cooking, they will all behave the same in the pan. When buying onions, go for ones that feel heavy in your hand and firm. Avoid soft onions or ones that have a sharp oniony odor before peeling. These are indications that the onion is old. Except for sweet onions, all these onions can be stored for several weeks in a cool, dark pantry or cupboard. The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale (leaves) that envelop a central bud at the tip of the stem. In the autumn (or in spring, in the case of overwintering onions), the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties of A. cepa, such as shallots and potato onions, produce multiple bulbs. Types of onions Yellow Onions We consider this the all-purpose onion, and personally, it’s the one we use most often. Yellow onions have a nice balance of astringency and sweet in their flavor, becoming sweeter the longer they cook. They are usually fist-sized with fairly a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion and we find them to be slightly sweeter and more delicate in flavor. Red Onions With their deep purple outer skin and reddish flesh, these are really the odd-guys out in the onion family. They are fairly similar to yellow onions in flavor, though their layers are slightly less tender and meaty. Red onions are most often used in salads, salsas, and other raw preparations for their color and relatively mild flavor. The lovely red color becomes washed out during cooking. If you find their flavor to astringent for eating raw, try soaking them in water before serving
Price of product ( USD price or FOB price) : USD 500 - 550 per ton Key Specifications/Special Features ; ONIONS are a member of the allium family of vegetables and herbs they vary in shape and color They're essential kitchen vegetable, arguably the world's most widely used ingredient. Onion had an important role in Ancient Egypt as food, and symbols of eternal life. raw or cooked – onions are super healthy. Minimum Order Size and Packgaing details ; SIZES : 40 - 120 Weight : Upon Request Package : Upon Request M.O.Q 24 ton
