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Carrot
11.00Br – 12.00BrAlthough carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.
Chinese Cabbage
9.00BrChinese cabbage’s sweet, crunchy, and celery-flavored leaves are one of the most sought-after ingredients in the far East-Asian cuisine. Chinese cabbage is an annual, cool season vegetable.
Cucumber
18.00BrCucumbers are now known to contain lariciresinol, pinoresinol, and secoisolariciresinol—three lignans that have a strong history of research in connection with reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.
Green beans
12.00BrGreen beans provide us with important amounts of colorful pigments like carotenoids. The presence of these carotenoids in green beans is comparable to their presence in other carotenoid-rich vegetables like carrots and tomatoes.
Sprouting Broccoli
9.00BrParticularly rich in vitamin C, and a useful source of carotenoids, iron, folic acid, calcium, fibre and vitamin A. Broccoli is often boiled or steamed but may be eaten raw.
Tomato
20.00BrTomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in fat contents and have zero cholesterol levels.
