Category: dehydrated vegetables

Red beet is the taproot portion of the beet plant. Usually the deep purple roots of beetroot are eaten boiled, roasted or raw, and either alone or combined with any salad vegetable. Apart from being used as food red beets are also known as a natural food colouring agent. Betanin that is obtained from the … Continued

Cultivated cabbage varieties are produced worldwide as a vegetable. It is a crop with a thick stem, grey-green leaves, and four-petaled flowers, growing to eight feet. Within the first year, it produces a greatly enlarged terminal bud that develops into the familiar cabbage head. The white, green and purple varieties are most common. Nowadays China … Continued

Leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot and Chinese onion. Leek is consumed as flakes, granules or in powder … Continued

Garlic is a species in the onion genus, Allium and is closely related to onion, shallot, chives and leek. Garlic is native to Central Asia and has a history of many thousand years of human consumption and is being used worldwide as a food seasoning and as a medicine. It is commonly believed that the … Continued

The carrot is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist as well. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most … Continued

Bell pepper is a bell-shaped vegetable and is a sub variety of the capsicum annuum family. Bell pepper grows best in a temperate climate of about 21 to 29°C. The vegetable is sold both in its immature green state as well as in its red, yellow, or orange ripe state. Its species are native to … Continued