Fruits Nutrition Facts and Values

Why fruit?

Fruit is a wonderful gift of nature to human beings, in fact, pharmaceutical packaging with vitamins, minerals, antioxidants and a variety of phytonutrients (plant derived micronutrients). They are not just because of their color and flavor, but its unique nutritional profile helps the body maintai

The fruit is low in calories , low in fat, is a single sugars, fiber and vitamins, which is essential to our health as a source for optimization.

Fruit provides a number of soluble dietary fiber, which helps to resist cholesterol and fat from the body , as well as to ease constipation as well.

Many fruits contain flavonoids , antioxidants such as poly- phenols , vitamin C and anthocyanins . These compounds , first of all, is conducive to human oxidative stress , disease , cancer , followed by protection, help the body develop immunity by increasing the level of our ability to fight against these diseases . Many fruits , vegetables and grains with respect , with a high antioxidant value, which is something their " Oxygen Radical Absorbance Capacity " or (ORAC) measurement .

Anthocyanins are in some " blue fruits " like blue, black grapes , mulberries , acai berry , chokeberry , blueberry, blackberry , and many vegetables have a blue or purple polyphenolic compounds found flavonoids . Eat fruits rich in blue pigments offers many health benefits. These compounds have powerful antioxidant properties , clear the body of free radicals, thus providing protection against cancer , aging, infections etc. These pigments tend to concentrate just below the skin .

The nature of the fruit health benefits because of their vitamins , minerals , micronutrients , antioxidants , which may help prevent , or at least by the body cells, tissues and organs , and to extend the protection of the natural aging revitalization variation richness. The overall benefits are manifold ! Nutritional benefits of the fruit are endless ! You are protecting yourself from minor illnesses, such as wrinkling of the skin, hair fall, memory loss and major diseases , such as age -related macular degeneration of the retina (AMRD) in the eyes , Alzheimer 's disease , colon cancer, brittle bones ( osteoporosis ) ... and so on , as well as a list of the nutritional benefits of the fruit never end !

Do you know how to make fruit salad? Find recipe of fruits salad here

How do fruit salad please go through the details below

Fruit salad

Preparation time
15 minutes ago
The total time
15 minutes ago

Tropical fruit salad and sweet fruit.
Author: dassana
Recipe Type: Breakfast
Food: The World
Supply: 2
Ingredient

     2 large mangoes
     2 medium-sized bananas
     2-3 chickoos / sapota
     A large papaya 1 small papaya or semi-
     Dried fruits, such as your choice of cashews, almonds, walnuts, or (optional)
     A few mint leaves for garnish

Explanation

     Peeled and chopped mango, banana, papaya and cut into bite-sized pieces chickoo.
     Add everything in a salad bowl or any large bowl.
     Mixed fruit good.
     Dry roasted nuts in the oven or pan, making them crisp.
     Add dried fruit in the fruit above.
     To garnish add a few mint leaves.
     You can eat the fruit salad.

Why Is it Important to Eat Vegetables?

Eat vegetables provides health benefits - people who eat more fruits and vegetables as part of overall healthy diet may have reduced some of the risk of chronic diseases . Vegetables provide nutrients and maintain your body healthy is important . Health Benefitsgrocery bags filled with fruits and vegetables

Eat a diet rich in fruits and vegetables as part of overall healthy diet may reduce the risk of heart disease , including heart attacks and strokes. Eat a diet rich in vegetables and fruits as part of an overall healthy diet can prevent certain types of cancer. A large intake of fiber, such as vegetables and fruits , foods can reduce the risk of heart disease, obesity , and type 2 diabetes. Eat vegetables and fruits rich in potassium as part of an overall healthy diet can lower blood pressure , can also reduce the risk of kidney stones, and help to reduce bone loss.

Eat foods , such as vegetables low in calories per cup instead of some other high-calorie foods can help reduce calorie intake is very useful. Nutrientsalmonds, lentils, eggs Most vegetables are naturally low in fat and calories . No cholesterol . ( Sauce or seasoning may increase fat, calories , and cholesterol . ) Vegetables are important sources of many nutrients , including potassium , dietary fiber , folate ( folic acid ) , vitamin A and vitamin C. Diet rich in potassium helps maintain healthy blood pressure. Vegetable sources of potassium include sweet potatoes, white potatoes, white beans, tomato products ( paste, sauce and juice ) , beet , soybeans, lima beans , spinach, lentils and beans . Dietary fiber from vegetables , as part of an overall healthy diet , helps reduce blood cholesterol levels and may reduce the risk of heart disease. Fiber is bowel function .

It helps reduce constipation and diverticulosis . Fiber-containing foods , such as vegetables help provide a feeling of fullness with fewer calories. Folate ( folic acid ) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folic acid in foods , in addition to 400 micrograms from fortified foods or supplements synthetic folic acid. This reduces neural tube defects , spina bifida, during the development of the fetal brain malformation risk-free .
Vitamin A eye and maintain healthy skin and help prevent infection. Vitamin C helps heal cuts and wounds and keeps teeth and gums healthy. Vitamin C helps iron absorption.

INDIAN VEGETABLE CURRY RECIPE

Ingredients:

1 / 2 medium-sized (100g/4oz) aubergine ( eggplant ) cut into 2 cm x 1厘米/ ¾ inch x rod 1/ 2

2 small carrots (100g/4oz), peeled, cut into 2 cm x 1厘米/ ¾ inch x rod 1/ 2

100g/4oz/1 cup peas

100g/4oz/1 cup green beans , cut into pieces 2.5cm/1in

A medium-sized potato (100g/4oz), peeled, cut into 2 cm x 1厘米/ ¾ inch x rod 1/ 2

50g/2oz / 1/2 cup freshly grated coconut

4 fresh hot green pepper

2 tablespoons white poppy seeds

1 1/ 4 teaspoon salt

3 medium tomatoes, chopped

1 tablespoon natural plain yogurt

1 teaspoon garam masala

2 tablespoons chopped fresh green coriander

How to make vegetarian curry :

The aubergine ( eggplant ) , carrots, peas , beans and potatoes in a medium saucepan . Add 250ml/8fl oz / 1 cup of water . Bring to boil . Cover , turn the fire , and cook 4 minutes , or until just tender vegeatbles .

While the coconut, pepper, poppy seeds and salt in an electric mixer in a container . Add 150ml/5fl ounces of water , ground into a fine paste. Spare.

When cooked vegetables , spiced sauce and another 150ml/5fl ounces of water . Stir and simmer for 5 minutes. Now add the tomatoes, yogurt and garam masala . Gently stir until evenly mixed . After the boil and simmer for 2-3 minutes. Vegetables into a serving dish and garnish with curry with fresh coriander .

MALAI KOFTA RECIPE

Mallett KOFTA recipes

Supply: 2

Cooking time: 40 minutes

Ingredients:

200 g Paneer

1 cup bread crumbs

1 / 2 teaspoon salt

1 /4 teaspoon garam masala

10 - 15 raisins (khismish)

1 tblsp Almeida

Oil for frying

For the gravy :

2 tblsp oil

3 green cardamom (choti elaichi)

1 green chilly

1/ 2 cup grated onion

1 teaspoon ginger

1 teaspoon chopped garlic

1 / 2 teaspoon paprika

1 teaspoon cumin powder

Flour 1 teaspoon corainder

1 teaspoon salt

5 medium tomatoes

2 little sugar

10 cashews

1/ 2 cup milk

2 -3 tblsp cream

1 / 2 teaspoon garam masala

Coriander leaves for decoration

Green pepper garnish

How to make Malai kofta:

To make the koftas: Grate paneer and add the bread crumbs , salt and garam masala to it. Mix , knead the mixture of soft dough.

Divide this mixture into 4 equal parts. Then take a ball , making your palms flat grill . The 2-3 raisins center, then roll back to a ball or any elongated kofta.

Sprinkle 1 tblsp Meda's one , and launched this kofta inside. Coat kofta with corn flour and set aside.

Repeat the same process for all the remaining balls.

Heat oil and fry koftas on behalf of one card with a light hand. When light golden brown take them out . Do not over cook , otherwise it will be difficult paneer .

To make the gravy : Blanch the tomatoes, peel the skin and puree them . Spare. Cashew also soaked for 2 hours and then ground to a fine paste.

Heat 2 tblsp oil and add green cardamom card generations . Do not open before you put the oil of cardamom . Then add a length wise slit green chilly . Now add the grated onion .

Stir-fry until light golden brown then add the ginger and garlic. Fry for a minute.

Now, add red chili powder, coriander powder, cumin powder and salt. The 1 / 4 cup of water , such as masala and mix thoroughly .

Add tomato sauce and sugar. Let them simmer on medium heat for 8 - 10 minutes or until the oil separated.

Now add cashew paste, little by little, stirring all the while . Keep the flame low .

Add 1/ 4 to 1/ 2 cup water , and cook one minute . Then add the milk at room temperature temperature.Mix its good cook one minute .

Now, add 2-3 tblsp cream and garam masala . Mix

Serve a platter placed koftas, then pour the sauce on top of it . Decorate with chopped green coriander and green pepper longitudinal seam .

Make butter swirl . Malai kofta is ready to be served .

Note:

1 . You can use it instead of cashew seeds .

2 . Milk should be at room temperature , otherwise the gravy will embrace .

3 . You can even shallow frying koftas instead of frying .

4 . You can use red food color to the restaurant 's style colors.

INDIAN VEGETARIAN RECIPES

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

How to make vegetarian curry:

• Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

STUFFED CAPSICUM RECIPE

Ingredients:

5-6 peppers (simlamirch)

2 boiled potatoes

2 tablespoons cooked green beans

1 onion, chopped

The 1/4th tsp turmeric powder

Taste red chili powder

The 1/4th tsp Garam masala

The 1/4th teaspoon dried mango powder (amchur)

Salt to taste

Oil / ghee fry

Preparation:

Wash peppers, boil them whole until they are tender (not too much), drain water and keep aside to cool.

Mashed boiled potatoes.

Now, in a pan heat 2 tablespoons of oil / ghee, add chopped onion, fry until it turns golden brown.

Now a few minutes add all spices, mashed potatoes, peas and fried.

Cut with a sharp knife in the dried chilli, remove the seeds from the top gently and add fill it.

Now take oil / ghee in a kadhai and fry the parties stuffed peppers.

The bharawan pepper garnish grated paneer, chopped coriander leaves and sliced ​​tomatoes ring. Serve hot.

Patta Gobi Mutter

Ingredients:

1 small cabbage (450gms) (patta gobhi) chopped
1 small sized onion (sliced thinly)
1/2 cup green peas (matar)
1-2 green chillies (chopped)
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp red chilly powder
salt to taste
Cooking Oil 

How to make indian cabbage and peas:

• Heat oil in a wok or kadai.Add cumin seeds and let it splutter.
• Then add sliced onions and fry till golden brown.
• Now add green chillies and cabbage.Mix well.
• Now add all the powdered spices and salt.Mix well.
• Cover it and cook for 3-4 minutes.Add the peas and cook till all the water evaporates and cabbage is cooked.
• Serve hot with chapatis.

Indian tomato soup recipe

1 . Rinse the tomatoes and set aside. Take enough water in the pan or pot, so tomatoes can be immersive. Add about 1 teaspoon of salt water, the water boils .

2 . Add tomatoes and turn off the fire. Close the lid of the pot or kettle . Immersed in hot water to tomatoes 20-30 minutes.

3 . Drain the tomatoes and let them become warm or cool down. Because the bleaching process, the tomato skin shrinkage and can be easily removed .

4 . In the meantime, heat a pan / tawa or pre- heated oven. The bread in the pan and toast over low heat until browned and crisp on both sides of it . If using the oven , the bread in the oven to 200 ℃, toast bread until it is browned and crisp .

5. Make 2 tablespoons cornstarch 1 teaspoon water smooth paste .

6. Directly above mixing cup chopped tomatoes, stir this juice directly to the cup . If you can not do that, then chop tomatoes and add everything on the chopping block mixers, including fruit juices. Mixed tomato puree smooth . There should be no place or tomato pieces. It should be a very smooth puree .

7 . In saucepan melt butter. Add bay leaves , fried 5-6 seconds. Add garlic , fry a small fire about 10-12 seconds.

8. Add chopped onion and saute until onion becomes translucent .

9. Join now ketchup.

10. Stir , then add water , salt and pepper.

11. In low to moderate flame , let the soup to a gentle boil. Stirring corn starch paste, and we just added to the soup .

Recipe type: Starter

Food : Indian

Supply: 2

Ingredient

4 medium to large tomatoes

2-3 cloves garlic

1 small onion

1 bay leaf / TEJ Pata

1 teaspoon cornstarch and 2 tablespoons water

1 tablespoon butter or 1.5

1 cup water

1 tablespoon butter - you can consider point 2 tablespoons butter or cream soup added services .

½ tablespoon organic unrefined sugar or as needed

1 or 2 slices of bread - brown, whole wheat or white bread

According need fresh crushed or powdered black pepper

Salt requirements

Explanation

Rinse tomatoes really good , keep aside.

Removed if there is any stems.

Take enough water in the pan or pot, such as tomatoes get completely immersed .

Adding water 1 teaspoon salt , the water to the boil .

Add tomatoes and turn off the fire.

Close the lid of the pot or kettle .

Immersed in hot water to tomatoes 20-30 minutes.

In the meantime, chopped onion and garlic.

Spare.

Heat skillet / TAVA or pre- heated oven.

The bread in the pan and toast over low heat until browned and crisp on both sides of it .

If using the oven , the bread in the oven to 200 ℃, toast bread until it is browned and crisp .

Once the bread is toasted and golden , sliced ​​and diced .

Make 2 tablespoons cornstarch 1 teaspoon water smooth dough .

Drain the tomatoes and let them become warm or cool down.

Peel tomatoes.

Remove tomato eyes.

Then cut directly above mixing cup tomatoes, stir this juice cup directly .

If you can not do that, then chop tomatoes and add everything on the chopping block mixers, including fruit juices.

Mixed tomato puree smooth .

In saucepan melt butter.

Add bay leaves , fried 5-6 seconds

Add garlic , fry a small fire about 10-12 seconds.

Add chopped onion and saute until onion becomes translucent .

Join now ketchup.

Stir , then add water , salt and pepper.

In low to moderate flame , let the soup to a gentle boil.

Corn starch paste was stirred ( as corn starch settles down ) , and we just added to the soup .

Stir and cook for 3-4 minutes, until the sauce thickens a little fire.

Now add sugar and stir.

Then add the cream and cook for one minute .

Pour tomato soup steaming soup .

Add garlic bread soup.

Garnish tomato soup , parsley or coriander leaves.

Serve hot tomato soup .

palak paneer recipe for Mumbaikar's from vegetablenfruits.com

PALAK paneer - one of the most popular Indian dishes. Smooth
and soft paneer cubes cooked spinach curry .

Recipe Type : Main
Food : North India
Servings: 4
Ingredient
To PALAK puree :
1 bunch fresh spinach / PALAK
1 or 2 green pepper, chopped
A garlic ( optional )
½ inch ginger, chopped
To PALAK Curry :
1 small or medium onion , chopped
A small or medium tomatoes, chopped
4-5 garlic, chopped
½ or ¾ teaspoon cumin
¼ teaspoon turmeric powder
½ tsp red chilli powder ( optional )
Ferulic little ( optional )
½ tsp garam masala powder ( add more if needed )
1 bay leaf / TEJ Pata
200 g paneer or tofu
1 or 2 tablespoons butter
2 tbsp oil or ghee or butter
1 teaspoon Kasuri METHI leaf / dry fenugreek leaves ( optional )
Salt requirements
Water requirements
Cream or butter topping a few teaspoons of PALAK paneer (optional )
Explanation
Make spinach :
Rinse spinach very walls of water.
And some salt water boiling pot .
Turn off heat and add the spinach leaves in hot water.
Close with a lid and let sit in the water for 2-3 minutes spinach leaves .
Drain and immediately in a pan or bowl with ice water and add leaves.
This helps keep the spinach green.
Drain , then puree in a blender or hand blender spinach with ginger , garlic and green pepper .
Make a smooth puree .
Curry makes PALAK :
Heat oil or ghee in a pan or on behalf of the card .
First fried cumin .
Then add the bay leaves and onions.
Stir-fry until onions become browned .
Now add the garlic and tomatoes.
Stir-fry until tomatoes are soft.
Add turmeric powder , red chili powder and ferulic .
Stir- fry for a few seconds .
Add spinach .
If you need to add some water.
Simmer for 6-7 minutes or longer , until the spinach is cooked.
Finally, add salt and garam masala .
Stir and add the paneer cubes.
Paneer cubes and cook until the gravy becomes soft and juicy.
Add butter stirring.
Simmer for 30 seconds or one minute .
At this stage , you can also add some chopped Kasuri METHI leaves.
PALAK paneer stir and serve hot some Luo Disi , scones or cumin rice.
You can have some top PALAK paneer butter or cream also served.
Notes
Paneer cubes of tofu can easily fry , then add to the curry . My this case, when you do not need to cook the gravy paneer or tofu fried , they are already cooked.

Cabbage Recipe For Mumbaikar from Vegetablenfruits.com

Cabbage vadas - from ground lentils and chopped cabbage fried snack made​​.


Recipe Type: Snack
Food: South India
Supply: 2-3
Ingredient
Half a cup of Chang'an DAL / diarrhea and shelled Bangladesh Mubarak
½ cup Urad DAL / sprinkling of black gram and rice
2 cups shredded cabbage / Pata Gobi
1 or 2 green peppers / Harry Day Mirch, chopped
Half or four inches ginger, chopped or grated
½ teaspoon fennel seeds / saunf
½ teaspoon cumin / cumin
½ teaspoon black pepper / Cali day Mirch, crushed
Ferulic / Xing generous squeeze
Salt requirements
Oil fried vadas
Explanation
Rinse and soak Urad dhal DAL and Changan in enough water overnight or ATLEAST 4-5 hours.
Drain, then grind with very little water lentils - I used about 4 tablespoons of water.
Milled to a uniform paste.
Mix all ingredients, except oil in the ground and Urad DAL Chang'an mixture.
Spare.
In the card on behalf of or frying pan heat the oil.
Spoon the batter and fry in hot oil vadas to medium golden brown and crisp.
Tissue cabbage vadas drain excess oil removed.
Services cabbage vadas hot or warm water, green chutney or coconut chutney or sambar and rasam.

Fresh fruits supplier in Navi Mumbai

Mango (Mangifera Indica) Today, India is the world's largest mango producer, growing nearly 1000 varieties of mango and contributing over 50 per cent of the world's total mango production of approximately 23 million metric tons. Hence the Mango, Mangifera indica L., is the most economically important fruit. Mango is the King of fruits. India is the largest exporter of Mangoes in the world. Most popular Mango varieties are Banganpalli, Neelam, Dusheri, Totapuri, Kesar and delicious Alphonso Mango.   DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Mangoes Alphonso Feb to june Sindhudurg, Ratnagiri, Raigad. States-Maharashtra, Gujarat U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Banganpalli Feb to June State- Kerala, Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- P.I.U Feb to June State- Kerala, Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Totapuri Feb to June State- Kerala, Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Neelam Feb to June State- Andhra Pradesh U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do- Kesar Feb to June State- Gujarat,Maharashtra U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box -do Lalbaug Feb to June State- Kerala U.A.E., Oman, Bahrain, Saudi Arabia, UK 2 dozens corrugated box -do- Rajapuri Feb to June State- Gujarat, Maharashtra U.A.E., Oman, Bahrain, Saudi Arabia, UK 7 kg corrugated box -do- Rumali Feb to June State- Karnataka, Tamilnadu. U.A.E., Oman, Bahrain, Saudi Arabia, UK 5 kg corrugated box

Grapes (Vitis Vinifera)

Grape is the most widely grown fruit used by man, since times immemorial. In India, table grapes are most predominant although excellent types of raisins, juice and good quality of wines can also be prepared from some varieties of this species. Varieties like Thomson, Flarne, Black Seedless and Sonaka are available from November to April. Grapes are shipped after the pre-cooling treatment to keep them fresh till the time of consumption. Nutritional Facts: Fat-free Saturated fat-free Sodium-free Cholesterol-free Season: November to April DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Grapes Flame Nov to Apr Narayangaon, Junnar, Sangli. State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5/1 kg corrugated box -do- Red Globe Nov to Apr Narayangaon, Junnar, Sangli. State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5 kg corrugated box -do- Black(Sharad) Nov to Apr Solapur State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5/1 kg corrugated box -do- White/Green (Thomson, Sonaka, Tasa Ganesh) Nov to Apr Narayangaon, Junnar, Sangli. State-Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, UK 4.5/1 kg corrugated box

Pomegranate (Punica Granatum   The fruit is a false berry, subglobose in shape, shiny red, yellowish green or whitish, crowned with a persistent calyx, and has a hard rind. Internally, the fruit has few to many locules containing many seeds. The testa of the seed is filled with a whitish or reddish pulp (aril) and an acid juice.  The seeds may vary in size and hardness. Fruits with hard seeds possess poor eating quality and, therefore, cultivars producing soft seeded fruits are preferred. Pomegranates are also valued for their therapeutic properties. We export the "Red Ruby" and "Ganesh" variety of Indian pomegranates. Nutritional facts: " A Good source of Phosphorous " High in Vitamin C. Season: Throughout the year Custard Apple (Annona ) Commonly known as the "aristocrat of fruits" with a green bumpy skin while inside is a treat unlike any other you have ever tasted. Custard apples are a well-balanced food having protein, fibre, minerals, vitamins, energy and little fat. Sweet and soft Custard Apple is the Custard by the nature. Sugar content is high which is digested easily. Orange (Citrus sinensis) The sweet orange constitutes one of the world's most popular and recognizable fruit crops. Sweet oranges are citrus fruits (Citrus spp.), which are regarded as high sources of vitamin C (ascorbic acid) and other fruit acids. Today, oranges are primarily eaten fresh or prepared as frozen juice concentrate. The byproducts of juice making (the pulp, rind and seed) are utilized for cattle feed and molasses (for alcohol or feed) as well as flavorings, perfumes, pharmaceuticals and soap. The extracts of rinds and seeds include pectin and oil. When fermented, orange juices produce vinegar and liqueurs. Sapota (Manilkara achras) "Sapota is an important fruit crop of tropical region introduced into India in the fag end of nineteenth century which flourished under the patronage of Maharashtra farmers. Now the crop has attained the status of major fruit industry of India. It is an important adjunct in ice cream and milk shake in its fresh form. Fruit can also be used for preparing liquor and alcohol because of its richness in sugar. DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Pomegranates Bhagwa (Red Ruby) 12 month Sangola. State- Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, U.K. 5kg corrugated box -do- Ganesh 12 month Sangola. State- Maharashtra. U.A.E., Oman, Bahrain, Saudi Arabia, U.K. 5kg corrugated box Custard Apple - 12 month State- Maharashtra U.A.E., Oman, Bahrain 2 kg corrugated box Orange - 12 month State- Maharashtra U.A.E., Oman, Bahrain 5 kg corrugated box Sapota (Chickoo) - 12 Month State - Gujarat, Maharashtra. U.A.E., Oman, Bahrain, 4 kg corrugated box

<   Guava (Psidium Guajava) Guava is the fourth most widely grown fruit crop in India. The area under guava is about 0.15 Million ha producing 1.80 MT. The popular varieties of guava are Allahabad Safeda,Lucknoe-49,Nagpur Seedless,Dharwar etc. Bihar is the leading state in guava production with 0.30 MT followed by Andhra Pradesh and Uttar Pradesh. The other states where guava is grown widely Gujrat, Karnataka, Punjab and Tamilnadu. The fruit exuding a strong, sweet,musky odor when ripe,may be round, ovoid or pear shaped.     Jujube (Bair) The jujube originated in China where they have been cultivated for more than 4,000 years The plants traveled beyond Asia centuries ago and today are grown in India. Chameli,Umran and Sinnur are some of the varieties exported from India. season: August to February. DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Guava (Peru) - 12 month State- Maharashtra. U.A.E., Oman, Bahrain 2.5kg corrugated box Eggs in Shell - 12 month State- Maharashtra., Andhra Pradesh. U.A.E., Oman, Bahrain Each carton Nett Weight 19kg Gross Weight 21 kg in each carton 12 trays Each tray 30 pieces. Banana - 12 month State - Maharashtra, Madhya Pradesh U.A.E., Oman, Bahrain. 10 kg. Bore ( Bair) - 12 month Solapur, Nagpur. State - Maharashtra. U.A.E., Oman, Bahrain. 4kg corrugated box

Watermelon (Citrullus. colocynthis) Approximately 2.5 lakh acres are under watermelon cultivation. Major states growing watermelon include Karnataka, Maharashtra, Tamil Nadu, Andhra Pradesh, Madhya Pradesh, Punjab and Haryana.   Papaya (Carica papaya) The Papaya is a long bulbous fruit with a point at the broad end. This large fruit has a thin greenish skin, which encloses a yellowish orange to pinkish red coloured flesh. The centre of the fruit is a hallow with black rounded seeds. The papaya is believed to be native to southern Mexico and neighboring Central America. It is now present in INDIA and every tropical and subtropical country. It's a natural remedy for digestive disorders and constipation. Nutritional Facts: Fat-free  Saturated fat-free  Very low sodium  Cholesterol-free  A good source of fiber  High in vitamin C  A good source of folate  Season: Throughout the year.   Pineapple (Ananas comosus) The pineapple is considered as one of the most wanted tropical fruits. Ripe pineapple fruits are good source of sugars, minerals ( calcium, iron), organic acids and fairly rich in vitamins (A,B and C)   Lime(Citrus aurantifolia) Originates from tropical Southeast Asia, where it can still be found wild. Cultivars have been developed based on sweetness (usually sour), size, shape (round or oblong) and colour (yellow or green). All varieties have relatively thin skins. Lime fruit are used for preserves, garnishes and juices. Citral oil is extracted for use in perfumes. DESCRIPTION VARIETIES AVAILABILITY PLACE OF PROCURMENT EXPORT DESTINATION PACKING Watermelon Namdhari Nov. to Mar States- Madhya Pradesh, Maharashtra, Andhra Pradesh,Karnataka U.A.E., Oman, Bahrain - -do- Kali Nov. to Mar States- Chhattisgarh, Maharashtra., Andhra Pradesh. U.A.E., Oman, Bahrain - Papaya - 12 month States- Maharashtra, Karnataka, Andhra Pradesh U.A.E., Oman, Bahrain 8 kg Corrugated box Pineapple 12 month State- Kerala U.A.E., Oman, Bahrain 9 kg Corrugated box Lime - 12 month State - Karnataka U.A.E., Oman, Bahrain 11/20 kg W/box

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Exotic Vegetable supplier in Mumbai

Leading Exotic Vegetable Exporters

Artichoke Availability: All Round the Year Artichokes are large flower buds have a tightly packed cluster of tough, pointed, prickly leaves that conceal pale green inner leaves and a gray-green base, which together make up the heart. Only the fleshy base of the leaves and the meaty base are eaten; the rest of the leaves and the fuzzy choke inside the heart are discarded. Nutritional Facts Artichoke (raw), 1 medium Calories 60 Protein 4.2 g Carbohydrate 13.4 g Total Fat 0.19 g Fiber 6.9 g Excellent source of: Vitamin C (15mg), and Folate (87mcg), good source of: Magnesium (76.8mg), and Potassium (474mg).

Baby Corn Availability: All Round the Year Baby corn is produced from regular corn plants which are harvested early while the ears are very immature, resulting in small ears or baby corn. Nutritional FactsBaby corn is high in folate, a B-vitamin. It is a good source of several other nutrients such as: potassium, B-6, riboflavin, vitamin C and fiber. Medicinal / Therapeutic UseYellow corn contains carotenoids, which are substances that may help prevent coronary artery disease, certain cancers, and cataracts. In particular, yellow corn is abundant in two carotenoids, zeaxanthin and lutein, which keep eyes healthy. The more yellow the corn is, the more carotenoids it contains.

Chinese Cabbage Availability: All Round the Year A crucifer, related to cabbage and broccoli. The most common form of Chinese cabbage has a cylindrical tight head 4 inches thick and up to 18 inches long. Outer leaves are light green with a white midrib. The inner leaves are creamy yellow. Chinese mustard has a loose head or rosette of dark green leaves. The leaves are oblong or oval with shiny dark green blades and thick white petioles. Nutritional FactsCabbage is high in beta-carotene, vitamin C and fiber. Medicinal / Therapeutic UseCabbage is a cruciferous vegetable and may reduce the risk of some forms of cancer including colorectal cancers.

Capsicum (Red and Yellow) Availability: All Round the Year Capsicums are seed pods and can be red, green, yellow, orange, white or purple. Green and red capsicums grow on the same plant; it's just that a red pepper is a ripe green one. Yellow, orange, white and purple are different varieties and are not simply less ripe forms of red or green. Capsicums are sweet and juicy with a mild spicy flavour. Shape also varies with variety; from the more commonly found blocky shape to a pointy capsicum. Nutritional Facts Serving size 1 medium (148g) Calories 30 Total Fat 0 g Sodium 0 mg Total Carbohydrate 7 g Dietary Fiber 2 g Protein 1 g % of U.S. RDA Vitamin A 6% Calcium 0% Vitamin C 150% Iron 2%

Button Mushroom Availability: All Round the Year The button mushroom is one of the most widely cultivated mushrooms in the world. Button mushrooms are fairly rich in vitamins and minerals. The mushroom contains an especially high amount of vitamin B and potassium. Button mushrooms have a unique flavor that can be matched by few other mushrooms. It can be used with pizzas and casseroles, raw on salads, and in various forms in a variety of dishes.

Oyster Mushroom Availability: All Round the Year The oyster is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. The cap is smooth; oblong and often convex with age; 50-200 mm in diameter; and ranges from white to brown to blue-gray. The flesh of the most common variety is white and can be thin or thick.

Pea Brinjal / Thai Stam Availability: All Round the Year Egg plant is also known as the aubergine. Actually a fruit, egg plants contain many fine seeds. Skin colours range from a deep purple, almost black, to a light purple with creamy streaks to all white. It has a mild taste and is typically cooked with stronger flavours such as garlic, tomatoes, onions, herbs and spices. Baby egg plants, also called Thai Stam or Pea Brinjal, are green egg plants not larger than marbles. Nutritional FactsEgg plants supply small amounts of a range of vitamins and minerals including vitamin C and B group vitamins. The purple pigment in the skin contains high levels of antioxidants called anthocyanins. Medicinal / Therapeutic UseEggplants have a small amount of nutrients. They are naturally low in calories and unpeeled, they provide some fiber. There is also some folate and potassium.

Cherry Tomato (Red and Golden) Availability: All Round the Year These bite-sized tomatoes are easy to grow, ripen early and are a perfect snack right in the garden or inside. Cherry tomato and ripened tomato are delicious food with high vitamin and sugar content. With its small size and high sugar content, cherry tomato is easy to eat and delicious. Nutritional FactsTomatoes are an excellent source of beta-carotene. They are also a source of disease fighting lycopene, vitamin C and fiber. Lycopene is one of several newly discovered compounds in many plant foods. These substances, called phytochemicals ("phyto" for plant), are thought to be protective against certain forms of cancer and heart disease. Because of their prevalence in the diet, tomatoes provide substantial amounts of vitamins A and C as well as potassium and iron. Medicinal / Therapeutic UseA major source of lycopene, an antioxidant and anti-cancer agent that intervenes in devastating chain reactions of oxygen free radical molecules. Tomatoes are linked in particular to lower rates of pancreatic cancer and cervical cancer.

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Mumbai to go green with veggies on wheels

Soon, go to a grocery store troubles will end , you will be able to experience shopping in the comfort of your doorstep , and at least until the door of your community. Vegetables of your door will now be at the beginning of next year sold community to help move the transport vehicle . Agricultural sector and NGO occupation , RS2 lakh also provides subsidies for each delivery vehicle . NGO or self-help groups will be responsible for the delivery of vegetables , while vehicle maintenance .

Up to 200 mobile vans will be acquired to provide vegetables. This is represented by the Minister of Agriculture on Wednesday Radhakrishna Vikhe Patil in Nagpur . According to the Minister , the agricultural sector has decided to cancel the middlemen, and to promote the delivery of cheaper vegetables directly at the door of the housing society and non-governmental organizations and self- help groups .

" We set up outlets in the city there is a problem , we have to seek help from the manufacturer and the Housing Society , we have chosen a hub and to Goregaon , which will also have a cold . The department will also form groups of farmers , who be able to directly sell their products to consumers and to ensure that there is no change in the price, we will have some control over the price , " Patil said.

Vegetarian delight in the APMC market

Agriculture Minister said that sugar , DAL and other items need not be processed agricultural produce marketing committee sent to (APMC). According to Patil , the move will help control these commodity prices and inflation , when the product was brought to market, APMC Cess be fine.

Chemical residues in fruit samples APMC market will be used for testing . "We will set up a test fruit, they brought the market to sample processing ." There are high levels of chemical residues . Therefore, we want to reduce the level , we will test the samples in APMC market . Locally, sales of agricultural products is no care. We want to ensure that, where the sale of fruits contain less residue , " Patil said.

best vegetable salad recipe
This is a refreshing salad using all different kinds of vegetables. You can use whatever you like, but the main things that makes it good are the tomatoes and cucumbers. It is much like an Israeli salad. The homemade dressing is very good on it, but so is just plain olive oil."

Original recipe makes 6 servings

• 1 cucumber, peeled and chopped
• 2 fresh tomatoes, chopped
• 2 green onion, minced
• 1 red bell pepper, chopped
• 5 radishes, chopped
• 1 small jicama, peeled and julienned
• 5 romaine lettuce leaves, torn into bite size pieces
• 1 clove garlic, minced

• 1 1/2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon pomegranate juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped fresh basil
• 1 1/2 teaspoons water

Directions Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.