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Vegetables

  • Fresh Garlic

    Fresh garlic

    Raw garlic has a very strong, pungent and heated taste. Garlic has a strong, spicy flavor that mellows and sweetens considerably with cooking. While cooking softens the flavor, roasting gives garlic a well-balanced, delicate, flavor. garlic is most similar to onions and shallots, although ultimately garlic belongs in a category all its own.

  • Carrots

    Carrots

    The carrot is a root vegetable, usually orange in color, though purple, black, red, white, and yellow cultivars exist. Carrots are one of the highest contributors of vitamin A . Carrots also provide ample amounts of vitamins C, D, E and K, as well as many minerals such as magnesium, potassium and calcium. Carrots are […]

  • Cherry Tomatoes

    Cherry Tomatoes

    A cherry tomato is a rounded, small fruited tomato thought to be an intermediate genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes. Cherry tomatoes are miniature versions of traditional beefsteak tomatoes, but they are equally as nutritious.

  • Broccoli

    Broccoli

    Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Broccoli is also a good source of vitamin B 1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium.

  • Lettuce

    LETTUCE

    Vegetables: LETTUCE

    Product Types: Local – Cabbage – Broccoli – Red Lettuce

    Packaging: Picking Packaging According to client request

    Outer Cartons: 5 Kg Carton

    Shipping: Air – Sea

    Description: Lettuce  is a leafy herbaceous annual or biennial plant in the family asteraceae grown for its leaves which are used as a salad green. The lettuce plant can vary greatly in size, shape and leaf type […]

  • Celery

    Celery

    Celery  is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery is an important food source of conventional antioxidant nutrients, including vitamin C, beta-carotene, and manganese.

  • Eggplant

    Eggplant

    Long prized for its deeply purple, glossy beauty as well as its unique taste and texture, eggplants are now available in markets throughout the year, but they are at their very best from August through October when they are in season. Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, bell peppers […]

  • Cauliflower

    Cauliflower

    Cauliflower is one of several vegetables in the species  . It is an annual plant that reproduces by seed. For instance, one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate , […]

  • Iceberg Lettuce

    Iceberg Lettuce

    Lettuce is an annual plant of the. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Leaf lettuce, the most widely adapted type, produces crisp leaves loosely arranged on the stalk. Nearly every garden has at least a short row of leaf lettuce, making it the most widely […]