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Potato

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Cauliflower

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Garlic

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French Beans

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Tomato

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Ladyfinger

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Green Capsicum

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Cabbage

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Falsabji Dot Com - Ecommerce Shop / Online Business of potato, cauliflower & garlic in Noida, Uttar Pradesh.

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Potato
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Potato

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Potato is of off-white or light-brown colour tuberous vegetable. It is found throughout year and belongs to family Solanaceae. Botanical name for Potato is Solanum tuberosum and commonly known as aaloo in Hindi. This is a famous and most-wanted vegetable in India.
Nutritional Content:
•    Vitamin A and C
•    Minerals
-    Phosphorus
-    Iron
-    Calcium
-    Magnesium
-    Potassium
-    Sodium
•    Carbohydrates
-    Starch
-    Sugar
•    Dietary Fiber
•    Low Protein
•    Zero Cholesterol
Potato is the only vegetable which can be consumed along with other vegetables and in various forms. The vegetable is highly beneficial for dieting purpose if consumed boiled or baked. Diseases like cancer or colon-related can be prevented. Its dietary intake provides healthy immune system.
Consumption Methods:
•    Baked
•    Boiled
•    Mashed
•    Cooked with green leafy vegetables
•    With salad

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Cauliflower
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Cauliflower

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Cauliflower is of white-curd colour surrounded by green leaves. It belongs to family Brassicaceae. Botanical name of Cauliflower is Brassica oleracea and commonly known as gobhi in Hindi. It is an annual vegetable and is found in most of the parts in the country. Only head part is edible.
Rich Nutritional Content:
•    Vitamins – Vit. C and K in high content
-    Vit. B6, B5, B2, andB1  are also present
•    Folate
•    Choline
•    Fiber
•    Minerals
-    Potassium
-    Mangenese
-    Magnesium
•    Tryptophan
Cauliflower if consumed without or no spices can help maintaining immune system. It works as antioxidants which help fighting diseases. Moreover it prevents cancer and decreases inflammation in the body.
Ways of Consumption:
•    Soup
•    Boil with Rice
•    Swallow fry with less oil (preferably olive oil)

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Garlic
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Garlic

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Garlic, white in colour, is a bulbous plant and are divided into many cloves. It belongs to family Amaryllidaceae and its botanical name is Allium sativum. Commonly it is known as ‘lehsun’ or ‘lassan’in India.
Garlic is rich in –
•    Vitamins – especially Vit. B6 and Vit. C.
•    Minerals like
-    Calcium
-    Copper
-    Manganese
-    Phosphorus
•    Proteins
Apart from these nutritional values Garlic is important source of Vitamin B1 as well as Sulphur. Garlic is of great medicinal importance. It reduces the chance of high cholesterol and blood sugar as well if taken raw early morning. Dietary intake of Garlic prevents cancer. However, Garlic is beneficial if taken without or low spice (preferably boiled or raw).  
Ways to consume Garlic –
•    In soup
•    Boiled with rice
•    In sandwiches
•    Garlic extract

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French Beans
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French Beans

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French bean is green, long-cylindrical vegetable belonging to family of legumes. Botanical name for French Beans is Phaseolus vulgaris and commonly called sem ki fali or simply French beans in Hindi. The vegetable is found all across the country. Its taste may vary according to spices and is consumed after cooked only.  
Nutritional Elements:
•    Vitamins A , C and K
•    Minerals
-    Manganese
-    Magnesium
-    Calcium
-    Iron
•    Carbohydrates
-    Dietary Fiber
•    Proteins
•    Zero Fat
French Beans is easy to cut and cook as there is no peal and is eaten as whole. It serves as antioxidant and fights communicable agents and prevents various common and major diseases. Dietary intake of this vegetable checks function of digestive system and also aids increasing haemoglobin level.
Consumption Methods
•    Soup
•    Sauté with oil
•    Biryani

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Tomato
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Tomato

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Original colour of tomatoes is red. However, they might be found in green or orange colour. They are little raw tomatoes and should not be consumed uncooked. This vegetable belongs to family Solanaceae. Its botanical name is Solanum lycopersicum and commonly known as tamatar in Hindi. The vegetable is found all across the country and is of round or, sometimes, oval shape.
Nutritional Content:
•    Vitamins – Vit. A, C, K and B6.
•    Carbohydrates
•    Minerals
-    Potassium
-    Molybdenum
-    Manganese
-    Iron
•    Protein
Tomato is a vital vegetable to stay fit and healthy. Raw tomato helps rejuvenating skin. Tomato remedies are applied on faces to keep face clear and smooth. Besides, the red vegetable also helps fighting cancer and cardiac diseases. It lowers the risk of inflammation.
Consumption Methods:
•    Salad
•    As gravy
•    Juice
•    Soup

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Ladyfinger
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Ladyfinger

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Ladyfinger, also famous as ‘Okra’ is a green vegetable which are produced annually.  It is slim and elongated like a finger. Ladyfinger belongs to family Malvaceae. Botanical name for Ladyfinger is Abelmoschus esculentus and is famous as bhindi in Hindi. The vegetable is found in most of the country and other countries.
Nutritional Content:
•    Vitamins A and C
-    Folic acid is also present in small amount
•    Carbohydrates
•    Proteins
•    Minerals
-    Calcium
-    Potassium
-    Magnesium
•    Dietary Fiber
•    Zero Fat
•    Zero Cholesterol
The vegetable is fit for health-conscious people. It helps maintaining cholesterol level of the body. It aids fighting diabetes and reduces risk of cardiac disease, cancer as well as stones in kidney.
Consumption Methods:
•    Stuffed Ladyfinger
•    Shallow fry with salt and turmeric
•    Cooked in tomato gravy.

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Green Capsicum
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Green Capsicum

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Capsicum is originally  found in green colour. Size may vary from small to mediocre in elliptical shape. It belongs to family Solanaceae. In India it is called as Capsicum and ‘simla mirch’ in some parts of the country. The vegetable can be easily found across the country.
It is rich in-  
•    Vitamins - especially Vitamin C (404%).
-    It also contains Vit. D, B6 and Vit. B complex.
•    Mineral like
-    Potassium  
-    Iron
-    Manganese
-    Zinc
Dietary intake of Capsicum results in rashes-and-pimples-free skin. It can be taken raw as in salad, in sandwiches and can even be cooked in tomato gravy. Green Capsicum is not hot-and-spicy in taste. The vegetable contains zero fat, zero cholesterol and low carbohydrate. Consequently, it is prized for health-conscious folks.

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Cabbage
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Cabbage

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Cabbage is green, leafy and annual vegetable which belongs to family Brassicaceae. Its botanical name is Brassica oleracea and commonly known as patta-gobhi in Hindi. It is round in shape and available in most part of the country.
Rich Nutritional Content:
•    Vitamins C and K
-    Other Vitamins like Thiamine, Niacin, Pentothenic acid and others are also present in small quantity.
•    Minerals
-    Calcium
-    Iron
-    Sodium
-    Magnesium
•    Carbohydrates
•    Low Fat
•    Low Cholesterol
•    Dietary Fibre
•    

The vegetable is of great health importance if consumed in proper manner. Cauliflower must be washed thoroughly before cooking. It lowers the hazards of cancer in people, indorses bone metabolism and helps in curing Alzheimer’s disease. Cabbage with dark-green leaves is most beneficial for health.
Consumption Ways:
•    Boiled
•    Raw
•    Salad
•    Boiled with Rice

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