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A vegetable is any eatable part of a plant that does not have seeds. Forexample, lettuce leaves are vegetables, because they do not have seeds. Carrots and potatoes are parts of the root systems of the plants, but since they have no seeds and are eaten by humans, they are vegetables. They are not in the same category as a fruit, nut, herb, spice, or grain. Though tomatoes are often thought of as vegetables, but because they have seeds, they are actually fruits. Vegetables are an important part of people's diet, (what they eat every day). Vegetables and fruits are sometimes called produce. vitamins A, B, C, D, minerals and carbohydrates. Fresh vegetables endowed with almost all of the nutritional principles that our body requires. The health benefits of vegetable nutrition are enormous. They are good source of vitamins, minerals, antioxidants and dietry fiber. Vegetable nutrition has widely drawn the attention of fitness conscious as well as food scientists alike fortheir proven health benefits. Majority of day-to-day used vegetables are very low in calories, and saturated fats. Just for example Celery holds just 1 6 calories per 100 g. There is a long list of vegetables whose calorie is less than 20 per 100 g such as bottle gourd, bitter melon, cabbage, chinese cabbage, bok-choy, eggplant, endive, spinach, summer squash, swiss chard, etc. Scientific studies have shown that these low-calorie but nutrient-rich foods help human body stay fit, and free from diseases.
Properties and benefits of Vegetables
Vegetables are rich in fiber, which flushes out waste and gastric irritants and prevents constipation by keeping the digestive tract moving. Vegetables can also help you look leaner by counteracting bloat caused by salt. Vegetables are rich in both potassium and water, which helpflush excess sodium out of the bodywhile restoringthe body's normal fluid balance. Vegetables prevent unwanted signs of aging and keep skin young and supple thanks to phytonutrients, vitamin C and high water content. Vegetables have some nutrients in addition to bone-building vitamin K, magnesium, potassium and prebiotic fiber. Vegetables help reduce your risk for many chronic diseases, including diabetes, heart disease, stroke and certain cancers. Vegetables help boost energy levels, especially if you cut out net carbs and processed foods at the sametime.
Steps oi Dehydration
Fresh green vegetables are collected from the fields. The vegetables may vary in its shape, size, texture, taste and aroma. Some vegetables may be fleshy while others may have harder content. The dehydration method of vegetables also varies. Some vegetables are dried as a whole while some are cut into pieces for drying. These vegetables are then washed and dried. Anyvegetabletakes about 24 hours to dry. Within this time period the vegetables will be dried, without losing its natural colourany change in its texture. Normally vegetables lose its weightafterdrying. Dehydration of vegetables in MIGHTY IS 9:6 is the best solution of preserving fruits fora long time. The capacity of MIGHTY IS 9:6 varies from 100kg input capacity to a range of 5000kg per batch.