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Carrots

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Generic

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A diversified organization, we are a leading supplier of Agricultural Products such as: Fresh Fruits, Fresh Vegetables, Pulses, Oils. Our utmost aim is to serve the people better with the best and fresh vegetables available. We best utilize our experience and knowledge of multiple areas of the agricultural business in storage and handling massive amounts of vegetables and fruits for smooth trading. We have high quality veggies,fruits at cheaper prices and surprisingly we offer our clients cheaper than any other competitors around. Established in 1995,NRC Agro , specializes in the supply and export of wide variety of products under the broad category of Fresh Vegetables,Fresh Fruits and Processed Products. It is the result of our endeavor that we have achieved a remarkable position in our respective arena of trade and have developed a sharper understanding of the consumer requirements of the products. With a rich experience of this industry, we have always striven to achieve product differentiation in the market and have meticulously analyzed to ensure that they conform to the exacting international standards. Over the period of time our Organization has evolved itself in the competitive market due to its strategic planning, high quality standards, robust infrastructure, sound business policies and prompt delivery. We always adhere to ethical business norms and endeavor to provide quality products to our valued customers. To retain maximum freshness and preserve the goodness of nature all the vegetables and fruits are very carefully processed to meet significant quality requirements. We are able to cater to all parts of the country and expanding all over the globe to market our high quality agro products.+ Read More

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Exporter

Year of Establishment

1995

Carrots
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Carrots

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A plant of the parsley family with feathery green leaves and an orange root that can be eaten raw or cooked. The most commonly found carrots generally have a long, narrow, cylindrical cone shape root, but they are also found in other varieties that may be thick and short in shape, or that are purple, yellow, or white in color. The carrot has a sweet flavor and is one of the most popular versatile root vegetables. Carrots may range in length from 2 inches to 2 or 3 feet but are generally 8 to 9 inches in length when harvested to sell as fresh market carrots. More mature carrots are used for processing. Carrots are high in sugar and fiber and are an excellent source of carotene, which gives the carrots their bright orange color. Carrots are also a good source of other nutrients, such as potassium, calcium, magnesium, vitamin A, and folic acid.

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Beans
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Beans

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A generic name given to various plants in the legume family. There are three stages of bean development, based on the maturity of the bean that determines how the bean is used. The first stage is when the bean is immature and the bean (or seed) and the pod are both very young and tender. This is bean the stage when the bean and pod are both eaten, either raw or cooked, and they are referred to as fresh, baby or snap beans. During the second stage, the bean begins beans to mature. The pod is tough but the bean can be removed from the pod, just like peas, cooked for a short period of time and eaten. Beans at this stage are referred to as fresh-shelled beans. The third stage is the point at which the pod and bean have dried on the stalk and the bean moves freely within the enclosed pod. The bean is then taken out of the pod that is to be discarded, and the bean can then be stored for future use in a variety of food dishes. At this stage the bean is referred to as a shelled, dry shelled, or dried bean. Many beans are also available as a canned or frozen product

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Garlic
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A bulbous plant consisting of single head containing smaller bulbs or cloves individually wrapped in papery skins, which are all wrapped tightly together with another layer of dry papery skin, forming the bulb head. Garlic, like onions, leeks and scallions, are part of the allium family. Garlic, one of the most important and widely used seasonings for food dishes, is available fresh or dried. However, dried garlic is the most commonly used type of garlic and can be found in a white, pink or purple variety. When it is used in a raw form, it is pungent and slightly bitter, but it becomes very mild and sweet when sauteed or baked.

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Generic
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A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads. Each type has a unique flavor and can be eaten alone or mixed with other types for a blend of flavors. The different tastes and textures of various greens adds diversity to a salad. They have a higher nutritional content than lettuce and most often the darker the leaves are, the higher the nutritional content. Also referred to as "salad greens".

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The mushroom is just one of a very large, diverse group of organisms called fungi. It is similar to a plant but lacks chlorophyll, so they cannot produce food for themselves through photosynthesis. The mushroom is a decomposer that absorbs nutrients from materials such as compost, leaves, decaying wood, and soil. There are many types of mushrooms, varying in size, shape and color, with surfaces that range from smooth and silky to pitted and honeycombed. The most common and readily available are the cultivated white mushrooms, mushrooms which have a mild flavor and can be used in many types of dishes. Wild mushrooms, such as chanterelle, morel, shiitake, portobello and oyster, will provide a more intense and exotic flavor. Generally, mushrooms contain 90 percent water and have few calories. The fat and carbohydrate content is minimal and they do not contain any cholesterol. They are rich in protein and contain vitamins such as B, C and D, while a few contain vitamin A. Be aware that some of the vitamin values are destroyed during the cooking process.

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Onions
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Onions are vegetablesthat belong to the lily family of plants. It is grown for itsedible bulb,which most often serves toflavor avariety of foods onions are categorized as being either green or dry onions. Green onions are small onions that are harvested before the bulb has matured and the tops are still onions green. Dry onions, also known as mature onions, are harvested when their shoot has died and layers of papery thin skin cover a firm juicy flesh. There are two types of dry onions, fresh (spring/summer), which are also referred to as sweet onions and storage (fall/winter) onions. There are a wide variety of shapes and sizes, ranging from small round pearl onions to the larger spherical-shaped spanish onions. Sweet onions have higher water content and are served either raw or cooked. Storage onions contain high sulfur content and less moisture, so they can be kept in storage for longer periods of time. The storage onion is used in cooking, providing a sharper and more flavorful taste than sweet onions.

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Peas
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Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer. The fresh pea is grown to be removed from the pod and eaten raw or cooked. Field peas, unlike fresh peas, are grown to be dried and then split or used whole for use in purees, soups and food dishes requiring thickening. Pod peas, such as the snow or sugar snap pea are grown to be eaten with both the pod and the pea together, either raw as a fresh pea or cooked.

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Potatoes
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The most popular tuber vegetable in the world. It is available in hundreds of varieties, which vary in size, shape, taste, color, and starch content. Potatoes contain 20% indigestible starch, which makes it necessary to cook them in some manner before consuming. Potatoes can be cooked using most any cooking method desired. They are also converted into commercial products, such as potato chips, potato instant mashed potatoes, canned new potatoes and many frozen products including French fries, hash browns, and stuffed baked potatoes.

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