Vegetables

Orange Carrot is a widely preferred root vegetable, praised for its lively orange pigmentation and crisp texture. Its specific color is mainly due to the presence of beta-carotene, a powerful antioxidant that serves as a precursor to vitamin A. This makes carrots an important food source to maintain good vision, increase immunity and support overall health.

Naturally sweet in taste and pleasant, firm in texture, carrots are one of the most versatile vegetables found in the kitchen worldwide. They can be consumed raw in salads and snacks, cooked in lightly stir-fried dishes, steamed, or added to soup and stew. Carrots are also popularly juice for a fresh drink and carrot pudding and carrot cakes, such as puree, pickle, or dessert are used in processed forms.

Beyond their taste, carrots are filled with essential vitamins and minerals, including vitamin C, vitamin K, potassium and dietary fiber. Their antioxidant-rich profile helps in dealing with oxidative stress and supports heart health. High fiber content promotes digestion, while low calorie value makes them a smart option for weight management.

Carrots are available in many varieties, including normal orange types, as well as purple, red, yellow and white cultivars, providing each with unique nutritional benefits. Universally appreciated, this humble root is the cornerstone of global cuisine.

Nutritional Values (per 100gm)

HEALTH BENEFITS 

Acid reflux reduction
Carrots are mildly alkaline and can help neutralize stomach acids, potentially regular intake can reduce the symptoms of mild heartburn or acidic reflux.

Strengthen capillary walls
Vitamin K and bioflavonoids help maintain the strength and elasticity of the capillary walls, which reduces the chances of bruising and microvascular bleeding.

Hair pigment preservation
Antioxidants in carrots help protect the hair follicles and melanocytes, which can delay premature greying and support overall hair vitality.

Tomato (Solanum Lycopersicum) is a widely cultivated fruit that belongs to the nightshade family, known for its tangy taste and vibrant red at globally. The bright color of tomatoes comes from lycopene, a powerful antioxidant known for its health-promoting properties. Their juicy, slightly acidic taste makes them a dominant force in the kitchen worldwide, where they are used in a wide range of culinary applications.

Tomatoes are incredibly versatile. They can be eaten raw in salads, sandwiches, and Salsas, or cooked in sauces, soup, stews, curry and spices. From fresh tomato juice to ketchup, pasta sauce and traditional dishes, this fruit enhances taste when providing essential nutrients. The combination of water content, vitamins, minerals and phytochemicals not only makes tomatoes, but also highly nutritious. They are rich in vitamin C, potassium, folate and antioxidants, which contribute to immunity, heart health and overall well-being.

Beyond nutrition, tomatoes are considered a functional food because they contain bioactive compounds. Lycopene and other antioxidants have been linked with low inflammation, improvement of heart health, and protection against oxidative stress. Low in calories and high in hydration, tomatoes are basically fit in modern diets focused on health and well-being.

Nutritional Values (per 100gm)

Health Benefits 

Vision Protection
Tomatoes contains lutein and zeaxanthin, carotenoids that accumulate in the retina and help filter harmful light, reducing the risk of age-related macular degeneration and visual decline.

Sunburn defense
High lycopene concentration in tomatoes is shown to help protect the skin from UV-induced damage and supports sunburn when consumed regularly over time.

Respiratory Health Support 
Antioxidants in tomatoes and the vitamin C content helps reduce the inflammation of the airways and improve lung function, which is especially beneficial for individuals who come into contact with air pollution.

Lemon (Citrus limonum) is a small, oval-shaped citrus fruit that is easily identified by its bright yellow peels and sharp, tangy juice. Widely cultivated in subtropical and tropical regions, lemon is highly valued for its abundance of high citric acid content and ascorbic acid (vitamin C), making it an essential component in both culinary and health applications.

Lemon is incredibly versatile in the kitchen. Their sour juice enhances the taste of a wide range of salads, marinades, beverages, desserts and charming dishes. Aromatic enthusiasm from lemon peel causes a burst of aroma for cooked accessories, sauces and drinks. Beyond their cooking, lemon has long been observed in traditional and modern health practices for its antioxidants, immune-boosting and digestive benefits. Their vitamin C material helps support overall well-being, protect against oxidative stress and promote healthy skin. 

The whole year is cut, lemon is valuable not only for its juice and enthusiasm but also for its essential oils, which are widely used in cleaning solutions, perfumes and aromatherapy. Their fresh aroma and antibacterial properties make them a natural choice for domestic and cosmetic applications. 

With their vibrant colors, sharp taste and widespread use, lemons are more than just one fruit-they are a functional food and aromatic resource. Lemon remains indispensable in the lemon kitchen, welfare routine and everyday life, including health benefits, culinary versatility and aromatic appeal.

Nutritional Values (per 100gm)

HEALTH BENEFITS 

Enhancement of collagen formation for wound healing 
The ascorbic acid present in lemon plays an important role in collagen synthesis which supports tissue repair and accelerates wound closure when vitamin C intake is adequate.

Relief from Mild Itching and Skin Discomfort
Externally applied lemon juice has been used to reduce itching from the insect bite due to its natural astringent properties.

Reduction of Oxidative Stress
Lemon contains flavonoids such as hesperidin and eriocarpin, increasing antioxidant effects, which helps to neutralize free radicals and support cellular integrity into different tissues.

Cucumber Kakadi, commonly known as cucumber (cucumis sativus), is a widely cultivated vine plant, belonging to the gourd family. Recognized for its long cylindrical shape and smooth green surface, it is one of the fresh vegetables worldwide. With its crisp texture and high water content, the cucumber is particularly valuable as a cooling seasonal food, especially during the hot summer months.

Cucumber Kakadi's flesh is soft, juicy and lightly flavored, which provides a hydrating and soothing effect with every bite. Its neutral taste makes it incredibly versatile in cooking. It is usually eaten raw in salads, and cucumbers also serve as a crisp joint for cooling such as sandwiches, raitas, pickles, and detox water. Their fresh properties increase the preparation of both affection and light, making them a dominant in traditional as well as modern diets.

From nutrition, cucumber kakadi is much more than water. It provides essential vitamins such as vitamin C and B vitamins, with important minerals such as potassium and magnesium. Rich in antioxidants and phytochemicals, cucumbers help flush toxins, promote hydration and support skin health. Being naturally low in calories, they are an excellent choice for weight management and overall well-being.

Simple yet nutritious, cucumber Kakadi is more than just a salad component - this is the way of combining hydration, nutrition and freshness in a nutritious vegetable of nature. Whether eating raw, juice, or pickles, cucumbers are required every day for a healthy, balanced diet.

Nutritional Values (per 100gm)

HEALTH BENEFITS 

Acid reflux relief
The alkaline nature of the cucumber soothes the oesophagus and help to neutralize excessive abdominal acidity and reduce the episode of mild heartburn and discomfort.

Metabolic support
Bioactive compounds and trace minerals in Kheera contributes to optimal metabolic enzyme functions and energy production in cells.

Temperature regulation
Traditional use involves using Kheera for its cooling effect at body temperature relieves heat-related fatigue and helps maintain thermal comfort below high temperatures.

Lady finger, commonly known as Okra and scientifically classified as Abelmoschus esculentus, is a flowering plant that is highly valuable for its food green seed pods. Known for its thin, finger -like shape, Okra holds a special place in tropical and subtropical dishes worldwide. Its tender texture and light, delicate taste make it a versatile component in different types of dishes.

One of Okra's unique properties has the ability to release the natural mucosa when cooked. This viscous substance acts as a natural thicker, making it ideal for soup, stew and curry. Cuisines such as domes in the southern United States, Bhindi Masala in India, and Okra stew in Africa show its culinary adaptability and cultural importance. 

Okra thrives in a hot climate and is widely cultivated in India, Africa and the Southern United States. It is a powerhouse of nutrition, which provides a rich supply of dietary fiber, vitamin C, vitamin K, folate and antioxidants, which all contribute to better digestion, immunity and overall health. 

In addition to its nutritional value, lady finger is low in calories, making it a favorite option for a balanced and nutritious diet. Whether it is stewed, boiled, sautéed, grilled, or added to gravy, the versatility of Okra ensures that it remains a dear component in areas.

NUTRIENTS (per 100gm)

HEALTH BENEFITS 

Boosts Red blood cell formation 
Folate and iron in lady fingers are important to produce red blood cells and oxygen transport, especially during pregnancy or for people with anaemia.

Supports liver function
Research suggests that okra extract protects the liver from oxidative stress and inflammation, promoting effective detoxification and enzyme regulation.

Improves skin wound healing 
Vitamin C and bioactive compounds in okra help with fast tissue repair, which helps to heal cuts and wounds more efficiently.

Ginger (Zingiber officinale) is a flowering plant whose underground rhizome is prized as a spice and a traditional medicinal agent worldwide. Known for its aromatic, sharp and slightly spicy taste, ginger has been an integral part of the human diet and treatment practices for centuries. It is mainly cultivated in tropical and subtropical regions, where a warm climate nourishes its unique taste and bio-activation.

Ginger consists of a complex mixture of natural compounds, including gingerol, which is responsible for its specific aroma, taste and wide range of therapeutic properties. These compounds make ginger not only a taste enhancer in foods, but also a natural remedy for diseases like digestive discomfort, nausea, swelling and cold. 

It is consumed as fresh, dried, powder, pickle, candied, or oil, and finds its place in sweet preparations. From spicy tea, curry, soup, and stir-fries to cooked accessories and beverages, ginger enriches dishes with its warm and energetic taste. 

Culturally, ginger has a strong presence in Ayurveda and traditional Chinese therapy, where it has been used as a natural tonic for generations. Today, it continues to bridge traditional practices and modern welfare trends, with increasing recognition of its antioxidants and anti-inflammatory benefits.

Nutritional Values (per 100gm)

HEALTH BENEFITS 

Muscle soreness relief
Regular consumption of ginger is associated with reduced muscle pain after exercise. This can help with little oxidative stress and inflammatory markers that contribute to post- activity discomfort.

Allergic symptoms reduction
Ginger shows activity such as antihistamine, which can help reduce symptoms of mild seasonal allergies, including sneezing and nasal irritation.

Support in the prevention of gastric ulcer
Studies indicate that ginger helps protect the stomach lining by reducing the risk of ulcers by interfering with the growth of Helicobacter pylori and by increasing the production of mucus.

Basil (Ocimum Basilicum) is a fragrant herb belonging to the Mint family (Lamiaceae). Native of the tropical regions of Central Africa and Southeast Asia, now it is cultivated all over the world. Basil is known for its lively green leaves, strong aromatic profile and sweet-spicy flavor with hints of cloves and pepper.

NUTRIENTS (leaves, per 100grams)

HEALTH BENEFITS 

Adaptogenic properties (stress and anxiety Relief)
Especially in Holy Basil (tulsi), compounds such as ocimumosides and apigenin help to reduce the levels of cortisol and help the body balance stress response naturally.

Anti-inflammatory effects on the joints
Basil contains eugenol, linalool and citronellol. They exhibit strong anti-inflammatory effects that can help with joint problems such as arthritis.

Anti-bacterial and Antimicrobial Action 
Basil's essential oils, especially in Thai and Holy Tulsi, show effectiveness against various bacteria (eg E. coli and Staphylococcus aureus) and fungi, which support oral and skin health.

Broccoli (Brassica Oleracea) is a green vegetable belonging to the cruciferous family, including cauliflower, cabbage, and keel. It has a tree-like structure with a thick, edible stalk topped by clusters of small, dark green buds, known as florets. Broccoli is highly versatile and can be eaten raw, steamed, fried, or cooked.

It has a crispy texture when it is raw and becomes tender when cooked while maintaining a rich, slightly bitter flavour. Because of its impressive nutrition profile and wide range of health benefits, broccoli is often called "superfood".

NUTRIENTS (Per 100gm)

HEALTH BENEFITS 

Helps maintain healthy skin
Broccolis vitamin C and antioxidants help boost collagen production which protects the skin from UV radiation, and reduce premature aging such as wrinkles and dryness.

Balances hormones
The phytochemicals in broccoli (indole-3-carbinol) help regulate oestrogen metabolism, support hormonal balance, and reduce the risk of oestrogen-dominated conditions such as PMS and PCOS.

Improves heart health
Broccoli is rich in potassium, fibre, and antioxidants resulting in reduction of LDL cholesterol oxidation. It also supports healthy blood pressure and reduces the risk of heart disease.

Lauki, also known as bottle gourd or dudhi, is a light-green vegetable recognised for its smooth skin, elongated shape, and mild flavour. Widely used in Indian households, lauki is appreciated for its soft texture and versatility in everyday cooking.

NUVA lauki is fresh, tender, and carefully selected to ensure consistent quality. Its subtle taste and high moisture content make it suitable for a variety of home-style preparations.

Taste & Texture

Lauki has a gentle, mildly sweet flavour with a soft, delicate texture when cooked. Its neutral taste allows it to blend well with spices, herbs, and other ingredients.

Versatile Culinary Use

Lauki can be prepared in many traditional and modern ways:

• Cooked into curries and sabzis

• Added to soups and stews

• Stir-fried with spices

• Used in dals and mixed vegetable dishes

• Included in traditional sweets like lauki halwa

Its adaptability makes it a staple ingredient in many kitchens.

Freshly Selected & Packed

Each NUVA lauki is carefully selected and packed to maintain freshness and natural quality. Gentle handling ensures the vegetable reaches you in good condition, ready to cook at home.

NUTRIENTS (per 100gm)

PRODUCT BENEFITS 

• Fresh, tender bottle gourd

• Mild flavour suitable for daily cooking

• Soft texture when cooked

• Carefully selected and packed

• Ideal for traditional and modern recipes

Mushrooms are soft, spongy and absorbent in texture with an umami flavor, making them versatile in global dishes. Their unique composition draws both plants and profiles of animal nutrients, and provides rare compounds such as ergothioneine, beta-glucans and vitamin D2 (which is naturally present in some plant-based foods).

NUTRIENTS (button, mushroom, per 100g)

HEALTH BENEFITS 

Eye health Protection
Mushrooms contain antioxidants such as zeaxanthin and lutein, which are known to protect the retina from harmful blue light and reduce the risk of macular degeneration.

Energy metabolism enhancement
Being rich in vitamin B (riboflavin, niacin, pantothenic acid) helps the body convert food into energy more efficiently which results in reducing fatigue and improving stamina and endurance.

Support in auto-immune terms
Mushrooms (e.g., Maitake, Reishi) show the ability to modulate overactive immune reactions and provide relief from auto-immune disorders such as rheumatoid arthritis or lupus.

Potato (Solanum tuberosum) is a perennial vegetative plant originally native to South America and is now cultivated as one of the most important food crops globally. Its underground tuber acts as a primary food part, its versatility in applications and its role as a major source of carbohydrates, provide energy for daily livelihood.

Potatoes are incredibly adaptable in the kitchen. They can be boiled, baked, roasted, mashed, or fried, and innumerable traditional and modern cuisines in cultures, from simple boiled potatoes and hearty stew to french fries, chips, and soups. This versatility has made him a global culinary staple, which has been appreciated equally by homes and restaurants. 

In addition to their carbohydrate content, potatoes are rich in phytonutrients, which include phenolic acid and carotenoids, which contribute to their nutritional profiles. They also provide vitamin C, potassium and dietary fiber, necessary immunity, heart health and digestive functions. Being naturally low in fat, the potato is a nutritious ingredient of a balanced diet. 

Beyond their nutrition and culinary value, potatoes have historically played an important role in food security, which helps to maintain population and economies worldwide. They are easy to grow, store and transport, making them a reliable source of nutrition in many areas.

NUTRIENTS (brown skin, per 100gm)

HEALTH BENEFITS 

Support for the intestinal microbiome
Potatoes contain high starch content that resists digestion in the small intestine and acts as a prebiotic, nutritionally beneficial for intestinal bacteria and a balanced microbiome.

Natural Source of Antioxidant
Variants of colored potatoes, such as red and purple types, are rich in anthocyanin and polyphenols that help neutralize free radicals and reduce oxidative stress in the body.

Satiety and Appetite Control 
Potatoes are known for their high satiety index, which helps individuals feel full for long periods, which can be beneficial for controlling the overall calorie intake.

Tindora, commonly known as Ivy Gord, is a short, long green vegetable widely cultivated in the tropical regions of Asia. It matures from its smooth, soft skin, from light to dark green. The vegetable grows when climbing, and its young pods are usually cut for culinary use, offering a crisp yet soft texture that is ideal for cooking.

Valuable for its light taste and adaptability, Tindora is a predominant ingredient in many traditional and modern cuisines. Its light taste allows it to effectively absorb spices and seasoning, making it perfect for curry, stir-fries, pickles and even jams. In Indian and Southeast Asian cuisine, Tindora is often prepared with aromatic spices, giving it a delicious and nutritious character that complements rice, bread and other vegetables. 

Beyond taste, tindora is beneficial in nutrition. It is a low-calorie vegetable that is rich in dietary fiber, vitamins and minerals, which contribute to digestive health and overall well-being. Its versatility and subtle taste make it an ideal choice for both everyday food and celebration preparation.

Nutritional Values (per 100gm)

HEALTH BENEFITS

Liver health promotion
Studies suggest that extracts of Tindora may have hepatoprotective effects, which helps protect liver cells against damage from toxins and oxidative stress.

Metabolic regulation
Tindora provides micronutrients that participate in enzyme functions and metabolic pathways which supports energy production and overall metabolic balance.

Wound healing support
Vitamin C and Phytonutrients of Tindora accelerates wound repair processes by supporting collagen synthesis and protecting the damaged tissue from infection.

A crisp, pale green leafy vegetable, iceberg lettuce is distinguished by its tightly packed, round head that resembles a cabbage. Iceberg is popular for its juicy crunch and mild flavour, which makes it perfect for salads, sandwiches, and burgers. It is extremely hydrating and refreshing due to its high-water content (over 95%), particularly in warm climates.

NUTRIENTS (per 100gm)

HEALTH BENEFITS 

Skin hydration and glow
Due to the extraordinary high-water content, the iceberg lettuce helps to maintain skin moisture balance, preventing dryness and contribute to a soft, shiny complexion.

Electrolyte balance
It contains potassium and sodium, which supports the proper electrolyte balance in the body, aiding muscle function and nerve transmission.

Improves sleep quality
Iceberg Lettuce contains lactucarium, which has a natural found substance in its milky sap resulting in soothing and sleeping properties when consumed in large quantities.

Red Bell Papers are the best and sweetest form of bell peppers, which is harvested later than green or yellow variants. They are known for their lively bright red skin, sharp texture, and juicy texture. Unlike chili peppers, the red bell peppers are not so strong in smell has zero heat, making them ideal for raw, grilled, fried, or roasted preparations.

Nutritional Values (per 100gm)

Health Benefits

Maintains the electrolyte the balance
With its high potassium content and water percentage, red bell pepper helps maintain cellular hydration and electrolyte balance which is important during exercise or heat exposure.

Reduces the risk of night blindness (sight in low light)
Thanks to Provitamin A content (beta carotene), red bell peppers help to improve the ability to see in dim light, reducing the risk of night blindness.

Aids in iron absorption (prevention of anaemia)
Red bell pepper are rich in vitamin C which increases the body's ability to absorb non-heme-iron from plant-based foods, reducing the risk of iron deficiency.

Green pepper, a specific variety of capsicum, is widely cultivated in India, with Gujarat being one of the primary areas of production. Famous for its vibrant green and medium sharp taste, this chilli has become a head in the Indian kitchen, which enhances the taste and aroma of countless dishes. Its firm, long form and smooth surface allow it to maintain the texture during cooking, which is ideal for stir-fries, curry, pickle and garnish.

Green Surti chilli is cut in an immature state before the fruits turn red. It ensures its signature fast and different taste, which adds depth to both vegetarian and non-vegetarian preparations. Its medium heat level is that it is still accessible to a wide range of tables, which provides spicy kicks, known for Indian cuisine. 

Beyond its cooking applications, the green tau chili provides functional and health benefits due to the presence of bioactive compounds such as capsicinoids and phytonoids. These compounds not only contribute to its specialty tune, but also contribute to antioxidants and digestive benefits, highlighting its importance in traditional dietary practices. 

Versatile, delicious and nutritionally beneficial, green beauty is an essential component for home cooks and professional chefs. Its vibrant colour, crisp texture, and balanced heat make it an ideal option to elevate the sensory and functional properties of any dish, which reflects its rich culinary and cultural heritage.

Nutritional Values (per 100gm)

HEALTH BENEFITS 

Mood Enhancement 
The release of endorphins triggered by capsaicin can contribute to a better mood and a sense of well-being, potentially reducing feelings of stress and tension.

Support for blood circulation
Capsaicin helps stimulate circulation and maintain vascular function, which can promote healthy blood flow throughout the body.

Hair health enhancement
Nutrients such as vitamin C and B vitamins in green chilies help to nourish hair follicles, potentially support strong hair, and reduce fractures over time

Baby corn is the immature ear of corn, harvested early while the stems are still small and gentle. Unlike ripe corn, baby corn is known for its soft and fully edible core. It is widely used for its light, slightly sweet taste and crunchy texture in Asian food (especially Chinese and Thai).

Nutritional Values  (Per100g)

HEALTH BENEFITS

Aids in muscle function
With its potassium and magnesium content, baby corn help maintains muscle contractions, prevent cramps, and support athletic performance.

Boosts Red blood cells formation
The presence of iron and folate is necessary for the formation of healthy red blood cells, which helps prevent anaemia and fatigue.

Improves metabolism
Baby corn provides B complex vitamins (B1, B2, B3, B6) that play an important role in energy metabolism by helping the body converting the food into usable energy.

Green Chilli is a widely cultivated vegetable for its spicy taste, vibrant green and culinary versatility. Its specialty comes from the heat capsicinoid compounds, mainly capsaicin, which not only provides a fierce taste, but also enhances the aromatic profiles of different types of dishes. In many culinary traditions around the world, a dominant, green chilli is used to add enthusiasm and depth to curry-fries, sauces, pickles and marinades.

Typically, green chilli pods are cut, while their bright colors and moderate sharpness are unripe. They can be used for fresh, dried or pickled, making them an adaptable component for both everyday cooking and special recipes. Their ability to balance heat and taste allows the cooks to stimulate the senses and enhance the overall taste of food. 

Beyond its culinary appeal, green chilies have an important traditional medicinal value. Bioactive compounds in chilli, including antioxidants and capsaicin, contribute to anti-microbial and therapeutic properties. These compounds support digestive health, improve metabolism, and help reduce oxidative stress. Green chillies have long been included in traditional medical systems for their medicinal properties. 

Widely appreciated for both taste and health, green chilli is more than just a spice - it is a versatile vegetable that increases dietary diversity and sensory experience. Its combination of bold taste, bright colours and functional benefits makes it an indispensable component in the kitchen worldwide.

Nutritional Values (per 100gm)

HEALTH BENEFITS 

Mood Enhancement 
The release of endorphins triggered by capsaicin can contribute to a better mood and a sense of well-being, potentially reducing feelings of stress and tension.

Support for blood circulation
Capsaicin helps stimulate circulation and maintain vascular function, which can promote healthy blood flow throughout the body.

Hair health enhancement
Nutrients such as vitamin C and B vitamins in green chilies help to nourish hair follicles, potentially support strong hair, and reduce fractures over time.

Yellow Zucchini, also known as the Golden Zucchini, is a lively summer squash variation with smooth, shiny yellow skin and a mildly sweet taste. It has a tender, juicy texture and can be eaten raw or cooked. It is rich in calories and water, and added to stir-fries, salads, sauces, and even a fresh supplement to baked dishes. It belongs to the Cucurbitaceous family and is valued not only for its attractive color and culinary versatility, but also for its nutrition density, and is packed with essential vitamins, minerals, and antioxidants.

NUTRIENTS (per 100gm)

HEALTH BENEFITS 

Helps maintain oral health
Vitamin C and calcium-rich content helps strengthen the gums and teeth, reducing the risk of inflammation and gingivitis.

Boosts metabolism
With vitamin B6 and riboflavin, Zucchini supports energy metabolism, which helps the body convert food more efficiently into usable energy.

Help reduce inflammation
Contains favourable anti-inflammatory compounds like beta-carotene and omega-3 fatty acids (found in seeds) which is beneficial for joint health. 

Green capsicum is a crisp, vibrant vegetable harvested before full maturity, giving it its fresh green colour and mildly sharp flavour. Known for its glossy skin and firm texture, green capsicum is widely used in everyday cooking for its taste, crunch, and visual appeal.

Compared to red and yellow capsicum varieties, green capsicum has a more subtle, slightly bitter freshness that pairs well with a wide range of ingredients. Its firm flesh holds its shape well during cooking, making it a reliable choice for both quick meals and elaborate dishes.

Taste & Texture

NUVA green capsicum offers a crisp bite with a clean, mildly tangy flavour. Its fresh taste complements spices, sauces, and other vegetables without overpowering the dish.

Versatile Culinary Use

Green capsicum is a flexible ingredient used across cuisines:

• Added raw to salads and fresh preparations

• Used in stir-fries and sautéed dishes

• Included in curries, gravies, and sauces

• Used for stuffing and roasting

• Added to soups, noodles, and rice dishes

Its colour, crunch, and flavour enhance both traditional Indian recipes and modern cuisine.

Carefully Cleaned for Quality

At NUVA, green capsicum is handled with care and cleaned using our hygienic processing methods. This helps remove surface dirt and impurities while maintaining the vegetable’s natural texture, colour, and freshness.

Packed fresh and delivered with care, NUVA green capsicum is suitable for everyday kitchen use.

PRODUCT BENEFITS 

• Fresh, firm, and crisp texture

• Naturally vibrant green colour

• Suitable for raw and cooked recipes

• Carefully cleaned and packed

• Ideal for everyday cooking

Green peas are small, circular seeds that are usually consumed as a vegetable, not only for their lively colors and light sweet flavors but also for their dense nutritional profile. Botanically classified as legumes, they are usually harvested while they are immature. These versatile seeds are widely used in global foods and are valuable for their high protein content compared to other vegetables. Green Peas are a sustainable crop, capable to fix nitrogen in the soil, which is enriched and promotes environmentally friendly agricultural practices.

NUTRIENTS 

HEALTH BENEFITS 

Prevents fatigue and Enhances Stamina
The Iron and B vitamins in peas help with the production of red blood cells and oxygen transport which reduces fatigue and increase overall energy levels.

Regulates cholesterol level
The soluble fiber in green peas binds bile acids and helps reduce LDL (bad) cholesterol levels, which contributes to better lipid profiles.

Protects against anaemia
With a decent iron content and nutrients such as folate and vitamin C, peas help prevent iron deficiency anaemia and improves haemoglobin production.