Red Cabbage – per kg

Adds a unique, sweet, and mild onion flavor to a huge range of dishes.

• Leeks contain high levels of flavonoids, vitamins A, E, and K, and fibers.
• They are also rich in compounds such as potassium, calcium, magnesium, copper, and iron.

A rich source of folic acid and vitamin C.

• Member of the cabbage family, this plant is characterized by good levels of beta-carotene, calcium, iron and vitamin E
• Leaves and tender stems are eaten in salads, boiled or pickled.

A good source of dietary fibre.

• Kunde (Cowpeas leaves) are a good source of iron, calcium, phosphorus, zinc, potassium and vitamin C.
• It is also a good source of proteins with the leaf protein content being higher than that of the seed protein.
• They have one of the highest portion of calories from protein of among vegetable foods.