Spinach
Romaine
Pockchoy
Lollo Roso
Long Beans
Lettuce Red and green
Lettuce Frisee
Kohila Dalu
Kekiri
Kankung
Taro root in english, arbi in hindi, chamadumpa in telugu, this vegetable is known by various other names in different languages. Arbi, when cooked, steamed or boiled has a sweet and nutty taste. It is an ideal food, which has various potential health benefits.
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Fresh/ Frozen Vegetables Carrot Beetroot Drumsticks Eggplant Okra Tomatoes Cassava Green Beans Leeks Green Mango Green Papaya Red Papaya Guava Passion Fruits Avocado Dragon Fruit Rambutan Pineapple
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate familiesâ??the Liliaceae, Amaryllidaceae, and Asparagaceae, respectivelyâ?? the Amaryllidaceae and Asparagaceae are grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia.[3][4][5][6] It is widely cultivated as a vegetable crop.
Dehydrated Vegetables/Fruits/Green Leaves /Herbs and powder.
All kind of Fresh Lettuce - Sri Lankan Product Description : Ice Burg, Butter Head, Cos Romain, Green, Green Coral, Green Oak, Lollo Bionda, Lollo Rosso, Red, Red Batavia, Red Oak, Arugula Rocket (Rocquette) Price of product ( USD price or FOB price) : On Request Product origin : Sri Lanka Key Specifications/Special Features : Fresh Minimum Order Size and Packgaing details : On Request
All kind Of Fresh Vegetables - Sri Lankan Product Description : Okra, Bell Peppers, Zucchini, Tomato, Potato, Onion, Garlic, Leeks, Red Cabbage, White Cabbage, Egg Plant, Beans & etc Price of product ( USD price or FOB price) : On Request Product origin : Sri Lanka Key Specifications/Special Features : Fresh Minimum Order Size and Packgaing details : On Request
Luffa is a genus of tropical and subtropical vines in the cucumber family (Cucurbitaceae). In everyday non-technical usage, the luffa, also spelled loofah, usually refers to the fruit of the two species Luffa aegyptiaca and Luffa acutangula. The fruit of these species is cultivated and eaten as a vegetable. The fruit must be harvested at a young stage of development to be edible. The vegetable is popular in India, China and Vietnam. When the fruit is fully ripened, it is very fibrous. The fully developed fruit is the source of the loofah scrubbing sponge which is used in bathrooms and kitchens. Luffa are not frost-hardy, and require 150 to 200 warm days to mature. Luffa are best eaten when small (less than 12 cm or 4.5 inches in length) and still green. Price of product : Working Product origin : Sri Lanka Key Specifications/Special Features Helps with seasonal allergies (allergic rhinitis) Cerebroprotective effects Anti-inflammatory effects Antimicrobial benefits Treats and prevents from colds. Helps with sinus problems. Digestive and liver benefits Helps in menstrual problems. Regulates sugar levels Boosts the immune system Promotes breast-milk production. Removes dead skin, when the intact luffa sponge is rubbed against the skin. Stimulates the skin, when the intact luffa sponge is rubbed against the skin. Shingles infection in the face and eye area, when charcoal made from luffa is applied directly to the affected area. Harmonization System (HS) Code : 12119049 Minimum Order Size : 1 Ton Packaging details : 10/ 15/ 25 / 50 kg
The beetroot is the taproot portion of a beet plant. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens) Usually the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Those greens selected should be from bulbs that are unmarked, instead of those with overly limp leaves or wrinkled skins, both of which are signs of dehydration. Beetroot can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries. Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram amount providing 43 calories, raw beetroot is a rich source (27% of the Daily Value - DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content. Price of product : Working Product origin : Sri Lanka Key Specifications/Special Features Helps lower blood pressure Boosts Your stamina Anti-Cancer properties Supports your liver Rich in valuable nutrients and fiber Can improve athletic performance Improves digestive health Supports brain health Helps you lose weight Delicious and easy to include in your diet Harmonization System (HS) Code : 0706 Minimum Order Size : 1 Ton Packaging details : 10/ 15/ 25 / 50 kg
