Vegetables

Description:

Potato supplies complex carbohydrates—essential for energy—and a very low amount (about 10 percent) of protein. One serving (a 5.3-ounce medium potato) provides: 45 percent of Recommended Daily Intake (RDI) for vitamin C (most of it in the millimeters-thick layer immediately under the skin), 21 percent of potassium, 3 grams of fiber, essentially no fat, and only 100 calories. It is rich in the minerals iron and magnesium and supplies all the vital nutrients except calcium and vitamins A and D.

Types we offer:

Spunta 

Packing:

5kg , 10kg , 15kg /mesh bag or plastic box

Description:

Tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein (table). In a 100 gram amount, raw tomatoes supply 18 calories and are a moderate source of vitamin C (17% of the Daily Value), but otherwise are absent of significant nutrient content (table).
Consumption:
It is used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary.
Tomatoes are acidic, making them especially easy to preserve in home canning whole, in pieces, as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil.

Types we offer:

Silca Tomato, Cherry Tomato

   Packing:

   Silca Tomatoes Packing
   *plastic box: 3.5 kg, 7kg
   *carton: 3.5 kg
Cherry Tomatoes Packing:
2.5 kg / carton

Description:

Onions are normally available in three colour varieties. Yellow or brown onions (called red in some European countries), are full-flavoured and are the onions of choice for everyday use. Yellow onions turn a rich, dark brown when caramelised and give French onion soup its sweet flavour. The red onion (called purple in some European countries) is a good choice for fresh use when its colour livens up the dish; it is also used in grillingWhite onions are the traditional onions used in classic Mexican cuisine; they have a golden colour when cooked and a particularly sweet flavour when sautéed.[22][19]
While the large, mature onion bulb is most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as spring onions or scallions. When an onion is harvested after bulbing has begun, but the onion is not yet mature, the plants are sometimes referred to as "summer" onions.
Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat (table). Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 Calories) in a 100 g (3.5 oz) amount. Onions contribute savoury flavour to dishes without contributing significant caloric content.

Types we offer:

Golden onion,  Red onion

Packing:

5kg , 10kg , 15kg , 25kg /mesh bag

Description:

Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescensspecies, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.
They can be preserved in the form of a jam or by drying, pickling, or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

Types we offer:

Green,Red and Yellow

Packing:

Customer's desire

Description:

Eggplant as a raw fruit can have a somewhat bitter taste, or even an astringent quality, but becomes tender when cooked and develops a rich, complex flavor. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. Many recipes advise salting, rinsing, and draining the sliced fruit (a process known as "degorging") to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern cultivars—including large purple ones commonly imported into western Europe—do not need this treatment.
Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines. The fruit flesh is smooth, as in the related tomato. The numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.

Packing:

Customer's desire

Description:

Sweet potatoes Besides simple starches,  are rich in complex carbohydratesdietary fiberand beta-carotene (a provitamin A carotenoid), while having moderate contents of other micronutrients, including vitamin B5vitamin B6 and manganese (table).[36] When cooked by baking, small variable changes in micronutrient density occur to include a higher content of vitamin C at 24% of the Daily Value per 100 g serving 
The Center for Science in the Public Interest ranked the nutritional value of sweet potatoes as highest among several other foods.

Types we offer:

Red , white
piece size: 200gm-400gm

Packing:

10kg / plastic box  or  5kg / carton
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