Collection: Vegetables

Avocados (Hass)

Lebanese cucumbers are long and cylindrical in shape with dark green skin, white flesh and a crisp texture. They are smaller, and have smoother skin and a sweeter flavour than the common cucumber. Generally fruit are harvested at a slightly immature stage, near full size but before seeds fully enlarge and harden.

1 kg pre pack bags

Vibrant red color with green stems

Dark green flower with a light green stalk

200g punnet

Per kilo

Zucchini has a mild flavour, with the sweetness becoming more pronounced during cooking. Zucchini can be eaten raw, roasted or sauteed. A source of fibre, Vitamin A, Vitamin C and manganese.

Brown Onion Per Kilo

Cauliflower is a member of the cruciferous vegetable family along with Brussels sprouts, cabbage, broccoli, collard greens, kale, kohlrabi, rutabaga, turnips and bok choy. These vegetables all contain a compound that produces a strong, distinct odor that some find unappealing. But this family of vegetables also offers a wide range of health benefits and may reduce the risk of various types of cancer.

Garlic is a plant in the Allium (onion) family. It is closely related to onions, shallots, and leeks. Each segment of a garlic bulb is called a clove. There are about 10–20 cloves in a single bulb, give or take. 

Garlic grows in many parts of the world and is a popular ingredient in cooking, due to its strong smell and delicious taste.

However, throughout ancient history, the main use of garlic was for its health and medicinal properties.

Its use was well documented by many major civilizations, including the Egyptians, Babylonians, Greeks, Romans, and Chinese.

Scientists now know that most of garlic’s health benefits are caused by sulfur compounds formed when a garlic clove is chopped, crushed, or chewed.

Perhaps the most well-known compound is allicin. However, allicin is an unstable compound that is only briefly present in fresh garlic after it’s been cut or crushed.

The sulfur compounds from garlic enter your body from the digestive tract. They then travel all over your body, exerting strong biological effects.

 

Green beans contain no cholesterol. Although your body needs some cholesterol for healthy cell growth, too much is bad for you. High cholesterol may lead to a build-up of fat deposits in your arteries. This can decrease blood flow to your heart and brain and cause a heart attack or stroke.

FODMAPs are undigested carbohydrates that are metabolized by bacteria in your gut leading to gas, belly pain, diarrhea, and constipation, according to the Cleveland Clinic. Eating foods high in FODMAPs may worsen digestive conditions such as irritable bowel syndrome (IBS) and acid reflux. Eating low FODMAP foods may bring considerable relief to your tummy troubles. Green beans are a low FODMAP food and can be enjoyed by many people who have chronic digestive issues.