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Vegetables

MIX VEGETABLES

We manufacture and supply a multitude of products which range from farm produce to electrical devices. Our products are much in demand all around the world due to their superior quality and find multifarious applications in both residential and commercial concerns. Our product range includes:
According to the United Nations Food & Agriculture Organization, Pakistan is the fifth leading onion producing country now.


CARROT: Easy to pack and perfect as crudites for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.


GREEN CHILLI: Chili pepper (chilli pepper, chilli, chili, chile) is the fruit of the plants. Chili peppers and their cultivars originate in the Pakistan; they are now grown around the world because they are widely used as spices or vegetables in cuisine, and as medicine.


BRINJAL (R): The brinjal is a plant of the family. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to Pakistan, India and Sri Lanka.


BRINJAL (L): The brinjal is a plant of the family. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to Pakistan, India and Sri Lanka.


BRINJAL (PURPLE): The brinjal is a plant of the family. It bears a fruit of the same name, commonly used as a vegetable in cooking. As a nightshade, it is closely related to the tomato and potato and is native to Pakistan, India and Sri Lanka.


TINDA: This unique squash-like gourd is native to Pakistan, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting.


LADY FINGER: Okra also known as ladyfinger and gumbo, is a flowering plant in the mallow family (along with such species as cotton, cocoa, and hibiscus), valued for its edible green fruits. The species is an annual or perennial, growing to 2 m tall. The
leaves are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The fruit is a capsule up to 18 cm long, containing numerous seeds.


TURNIP: Turnip roots weigh up to about 1 kilogram, although they can be harvested when smaller. Size is partly a function of variety and partly a function of the length of time that the turnip has grown. Most very small turnips (also called baby turnips) are specialty varieties. These are only available when freshly harvested and do not keep well.


LEMON: The lemon is the common name for Citrus limon. The reproductive tissue surrounds the seed of the angiosperm lemon tree. The lemon is used for culinary and nonculinary purposes throughout the world.


RADISH: The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. They are grown and consumed throughout the world.


DRUMSTICK: The immature green pods, called “drumsticks” are probably the most valued and widely used part of the tree. They are commonly consumed in India, and are generally prepared in a similar fashion to green beans and have a slight asparagus taste.


GREEN PEAS: The pea is a green, pod-shaped fruit, widely grown as a cool-season vegetable crop. Peas have both low-growing and vining cultivars. The vining cultivars grow thin tendrils from leaves that coil around any available support and can climb to be 1-2 m high.


ARVEE: its skin is brownish while inside white and hard eatable with bread and rice and also used fast food and snackes.


LOCKY (ROUND / LONG): it is avaliable in round and long shape green, hard and smoth skin 50% to 70% water contains, easy to cooked and quick digestible. Use with bread and rice.


BITTER GOURD: Definitely an acquired taste, bitter gourd is also called Balsam pear or bitter melon. Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is ridged, and the skin is pebbly in texture.


GREEN CHANNA: Chickpeas are high in protein and one of the earliest cultivated vegetables. 7,500-year-old remains have been found in the Middle East.

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