Aaditya Exports

They are rich in vitamin C, fiber, and antioxidants, making them a nutritious addition to the diet. Gooseberries are commonly used in jams, pies, desserts, and even savory dishes. Some types are eaten fresh, while others are better suited for cooking due to their tartness

They are rich in vitamin C, fiber, and antioxidants, making them a nutritious addition to the diet. Gooseberries are commonly used in jams, pies, desserts, and even savory dishes. Some types are eaten fresh, while others are better suited for cooking due to their tartness.

Fresh Gooseberry healthy
Gooseberries are small, round berries that grow on shrubs in the Ribes genus. They vary in color from green to yellow, red, and even purple, depending on the variety. The skin is often slightly translucent and may be smooth or covered in fine hairs. Gooseberries have a tart, tangy flavor, though some varieties are sweeter when fully ripe.

They are rich in vitamin C, fiber, and antioxidants, making them a nutritious addition to the diet. Gooseberries are commonly used in jams, pies, desserts, and even savory dishes. Some types are eaten fresh, while others are better suited for cooking due to their tartness.

Gooseberries are small, round berries that grow on shrubs in the Ribes genus. They vary in color from green to yellow, red, and even purple, depending on the variety. The skin is often slightly translucent and may be smooth or covered in fine hairs. Gooseberries have a tart, tangy flavor, though some varieties are sweeter when fully ripe.

They are rich in vitamin C, fiber, and antioxidants, making them a nutritious addition to the diet. Gooseberries are commonly used in jams, pies, desserts, and even savory dishes. Some types are eaten fresh, while others are better suited for cooking due to their tartness.

Amla Fresh Fruit
Gooseberries are small, round berries that grow on shrubs in the Ribes genus. They vary in color from green to yellow, red, and even purple, depending on the variety. The skin is often slightly translucent and may be smooth or covered in fine hairs. Gooseberries have a tart, tangy flavor, though some varieties are sweeter when fully ripe.

They are rich in vitamin C, fiber, and antioxidants, making them a nutritious addition to the diet. Gooseberries are commonly used in jams, pies, desserts, and even savory dishes. Some types are eaten fresh, while others are better suited for cooking due to their tartness

• Shape & Size: Varies from small cherry tomatoes to large beefsteak varieties.
• Color: Typically red when ripe, but can also be yellow, orange, green, or purple.
• Texture: Smooth, slightly waxy skin with a juicy interior filled with seeds and pulp.

• Flavor: A balance of sweetness and acidity, depending on the variety.
• Culinary Uses: Used in salads, sauces, soups, juices, and condiments like ketchup.
• Raw or Cooked: Can be eaten fresh or processed into various food products.

• Rich in vitamins: High in Vitamin C, Vitamin K, and Vitamin A.
• Lycopene: Contains antioxidants beneficial for heart health and skin protection.
• Low in Calories: A healthy, hydrating food with high water content

• Shape & Size: Varies from small cherry tomatoes to large beefsteak varieties.
• Color: Typically red when ripe, but can also be yellow, orange, green, or purple.
• Texture: Smooth, slightly waxy skin with a juicy interior filled with seeds and pulp.

• Flavor: A balance of sweetness and acidity, depending on the variety.
• Culinary Uses: Used in salads, sauces, soups, juices, and condiments like ketchup.
• Raw or Cooked: Can be eaten fresh or processed into various food products.

• Rich in vitamins: High in Vitamin C, Vitamin K, and Vitamin A.
• Lycopene: Contains antioxidants beneficial for heart health and skin protection.
• Low in Calories: A healthy, hydrating food with high water content

• Shape & Size: Varies from small cherry tomatoes to large beefsteak varieties.
• Color: Typically red when ripe, but can also be yellow, orange, green, or purple.
• Texture: Smooth, slightly waxy skin with a juicy interior filled with seeds and pulp.

• Flavor: A balance of sweetness and acidity, depending on the variety.
• Culinary Uses: Used in salads, sauces, soups, juices, and condiments like ketchup.
• Raw or Cooked: Can be eaten fresh or processed into various food products.

• Rich in vitamins: High in Vitamin C, Vitamin K, and Vitamin A.
• Lycopene: Contains antioxidants beneficial for heart health and skin protection.
• Low in Calories: A healthy, hydrating food with high water content

Tomatoes Fresh (Indian)
tomato (Solanum lycopersicum) is a bright red or yellow fruit that is commonly mistaken for a vegetable due to its culinary uses.
Physical CA haracteristics:

• Shape & Size: Varies from small cherry tomatoes to large beefsteak varieties.
• Color: Typically red when ripe, but can also be yellow, orange, green, or purple.
• Texture: Smooth, slightly waxy skin with a juicy interior filled with seeds and pulp.

Taste & Uses:

• Flavor: A balance of sweetness and acidity, depending on the variety.
• Culinary Uses: Used in salads, sauces, soups, juices, and condiments like ketchup.
• Raw or Cooked: Can be eaten fresh or processed into various food products.

Nutritional Value:

• Rich in vitamins: High in Vitamin C, Vitamin K, and Vitamin A.
• Lycopene: Contains antioxidants beneficial for heart health and skin protection.
• Low in Calories: A healthy, hydrating food with high water content

• Shape & Size: Varies from small cherry tomatoes to large beefsteak varieties.
• Color: Typically red when ripe, but can also be yellow, orange, green, or purple.
• Texture: Smooth, slightly waxy skin with a juicy interior filled with seeds and pulp.

• Flavor: A balance of sweetness and acidity, depending on the variety.
• Culinary Uses: Used in salads, sauces, soups, juices, and condiments like ketchup.
• Raw or Cooked: Can be eaten fresh or processed into various food products.

• Rich in vitamins: High in Vitamin C, Vitamin K, and Vitamin A.
• Lycopene: Contains antioxidants beneficial for heart health and skin protection.
• Low in Calories: A healthy, hydrating food with high water content

• Shape & Size: Varies from small cherry tomatoes to large beefsteak varieties.
• Color: Typically red when ripe, but can also be yellow, orange, green, or purple.
• Texture: Smooth, slightly waxy skin with a juicy interior filled with seeds and pulp.

• Flavor: A balance of sweetness and acidity, depending on the variety.
• Culinary Uses: Used in salads, sauces, soups, juices, and condiments like ketchup.
• Raw or Cooked: Can be eaten fresh or processed into various food products.

• Rich in vitamins: High in Vitamin C, Vitamin K, and Vitamin A.
• Lycopene: Contains antioxidants beneficial for heart health and skin protection.
• Low in Calories: A healthy, hydrating food with high water content

• Shape & Size: Varies from small cherry tomatoes to large beefsteak varieties.
• Color: Typically red when ripe, but can also be yellow, orange, green, or purple.
• Texture: Smooth, slightly waxy skin with a juicy interior filled with seeds and pulp.

• Flavor: A balance of sweetness and acidity, depending on the variety.
• Culinary Uses: Used in salads, sauces, soups, juices, and condiments like ketchup.
• Raw or Cooked: Can be eaten fresh or processed into various food products.

• Rich in vitamins: High in Vitamin C, Vitamin K, and Vitamin A.
• Lycopene: Contains antioxidants beneficial for heart health and skin protection.
• Low in Calories: A healthy, hydrating food with high water content.

• Radishes come in different shapes, sizes, and colors, including red, white, pink, purple, and even black.
• The most common types include:
  • Red radish: Small, round, with a bright red skin and white flesh.
  • White radish (Daikon): Long, cylindrical, and mild in flavor.
  • Black radish: Dark-skinned with a stronger, spicier taste.
  • Pink or purple radish: Less common, with a mix of mild and spicy flavors.

• Raw radishes have a crunchy texture and a spicy, peppery flavor.
• Cooking softens their sharp taste and brings out mild sweetness.
• Commonly used in:
  • Salads and sandwiches for a crunchy bite.
  • Pickles in Indian and Asian cuisines.
  • Soups and stews in Japanese and Korean dishes.
  • Radish greens (leaves) are also edible and used in stir-fries or as a side dish.

• Rich in vitamin C, boosting immunity and skin health.
• Contains fiber, which aids digestion and supports gut health.
• Low in calories and high in water content, making it great for hydration and weight management.
• Contains antioxidants and compounds that may help detoxify the liver and regulate blood sugar.

• Grows best in cool weather (spring and fall).
• Prefers loose, well-drained soil and requires regular watering.
• A fast-growing crop, usually ready for harvest in 20–60 days, depending on the variety.
• Can be grown in gardens, pots, or even vertical farming setups.

Ridged Gourd Turai Ghiya
Turai (also known as Ridge Gourd or Turiya) is a green, elongated vegetable commonly used in Indian, Chinese, and Southeast Asian cuisines. It has a slightly ridged and tender outer skin with a soft, spongy interior. Turai belongs to the gourd family (Cucurbitaceae) and is known for its mild, slightly sweet flavor.

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

Ridged Gourd Turai
Turai (also known as Ridge Gourd or Turiya) is a green, elongated vegetable commonly used in Indian, Chinese, and Southeast Asian cuisines. It has a slightly ridged and tender outer skin with a soft, spongy interior. Turai belongs to the gourd family (Cucurbitaceae) and is known for its mild, slightly sweet flavor.

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

Turai (also known as Ridge Gourd or Turiya) is a green, elongated vegetable commonly used in Indian, Chinese, and Southeast Asian cuisines. It has a slightly ridged and tender outer skin with a soft, spongy interior. Turai belongs to the gourd family (Cucurbitaceae) and is known for its mild, slightly sweet flavor.

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

Organic Ridge Gourd
Turai (also known as Ridge Gourd or Turiya) is a green, elongated vegetable commonly used in Indian, Chinese, and Southeast Asian cuisines. It has a slightly ridged and tender outer skin with a soft, spongy interior. Turai belongs to the gourd family (Cucurbitaceae) and is known for its mild, slightly sweet flavor.

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

Fresh Ridge Gourd
Turai (also known as Ridge Gourd or Turiya) is a green, elongated vegetable commonly used in Indian, Chinese, and Southeast Asian cuisines. It has a slightly ridged and tender outer skin with a soft, spongy interior. Turai belongs to the gourd family (Cucurbitaceae) and is known for its mild, slightly sweet flavor.

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

Turai indian fresh vegetable
Turai (also known as Ridge Gourd or Turiya) is a green, elongated vegetable commonly used in Indian, Chinese, and Southeast Asian cuisines. It has a slightly ridged and tender outer skin with a soft, spongy interior. Turai belongs to the gourd family (Cucurbitaceae) and is known for its mild, slightly sweet flavor.

• Shape & Size: Cylindrical, elongated with ridges on the surface
• Color: Green outer skin with a white, spongy interior
• Taste: Mild, slightly sweet, and absorbs flavors well
• Texture: Soft when cooked, spongy when raw

• Low in calories and rich in dietary fiber
• Good source of Vitamin C, Vitamin A, and iron
• Contains antioxidants that support overall health
• Helps in digestion and is considered beneficial for weight loss

• Commonly used in curries, stir-fries, and dals in Indian cuisine
• Sometimes stuffed with spices and cooked for added flavor
• Used in Chinese soups and stir-fried dishes
• Can be blended into chutneys or made into juice for health benefits

Fresh Radish Vegetables
   Radish is an edible root vegetable known for its crisp texture, peppery flavor, and nutritional benefits. It belongs to the Brassicaceae family, which also includes cabbage, mustard, and broccoli. Radishes are grown worldwide and are commonly eaten raw, cooked, or pickled.

• Radishes come in different shapes, sizes, and colors, including red, white, pink, purple, and even black.
• The most common types include:
  • Red radish: Small, round, with a bright red skin and white flesh.
  • White radish (Daikon): Long, cylindrical, and mild in flavor.
  • Black radish: Dark-skinned with a stronger, spicier taste.
  • Pink or purple radish: Less common, with a mix of mild and spicy flavors.

• Raw radishes have a crunchy texture and a spicy, peppery flavor.
• Cooking softens their sharp taste and brings out mild sweetness.
• Commonly used in:
  • Salads and sandwiches for a crunchy bite.
  • Pickles in Indian and Asian cuisines.
  • Soups and stews in Japanese and Korean dishes.
  • Radish greens (leaves) are also edible and used in stir-fries or as a side dish.

• Rich in vitamin C, boosting immunity and skin health.
• Contains fiber, which aids digestion and supports gut health.
• Low in calories and high in water content, making it great for hydration and weight management.
• Contains antioxidants and compounds that may help detoxify the liver and regulate blood sugar.

• Grows best in cool weather (spring and fall).
• Prefers loose, well-drained soil and requires regular watering.
• A fast-growing crop, usually ready for harvest in 20–60 days, depending on the variety.
• Can be grown in gardens, pots, or even vertical farming setups.

Fresh Pumpkin Vegetable
Pumpkin (Cucurbita spp.) is a highly nutritious vegetable known for its rich vitamin content, antioxidants, and medicinal properties. It belongs to the Cucurbitaceae family and is widely used in culinary dishes, traditional medicine, and Ayurveda.

• High in Vitamin A & C, which strengthen the immune system.
• Rich in antioxidants that fight free radicals.

• High fiber content aids digestion and prevents constipation.
• Soothes the digestive tract and helps with acidity.

• Rich in beta-carotene (converted into Vitamin A), which improves vision.
• Helps prevent macular degeneration and cataracts.

• Potassium & fiber regulate blood pressure and cholesterol.
• Reduces the risk of heart disease.

• Low-calorie, high-fiber food, making it ideal for weight management.
• Promotes satiety (fullness) and prevents overeating.

• Has a low glycemic index (GI), preventing blood sugar spikes.
• Helps in insulin regulation.

• Beta-carotene and antioxidants slow aging and promote glowing skin.
• Zinc and Vitamin A improve hair growth and scalp health.

• Pumpkin seeds are rich in tryptophan, which helps produce serotonin (a mood-enhancing neurotransmitter).
• Helps with stress, anxiety, and better sleep.

• High in Vitamin A & C, which strengthen the immune system.
• Rich in antioxidants that fight free radicals.

• High fiber content aids digestion and prevents constipation.
• Soothes the digestive tract and helps with acidity.

• Rich in beta-carotene (converted into Vitamin A), which improves vision.
• Helps prevent macular degeneration and cataracts.

• Potassium & fiber regulate blood pressure and cholesterol.
• Reduces the risk of heart disease.

• Low-calorie, high-fiber food, making it ideal for weight management.
• Promotes satiety (fullness) and prevents overeating.

• Has a low glycemic index (GI), preventing blood sugar spikes.
• Helps in insulin regulation.

• Beta-carotene and antioxidants slow aging and promote glowing skin.
• Zinc and Vitamin A improve hair growth and scalp health.

• Pumpkin seeds are rich in tryptophan, which helps produce serotonin (a mood-enhancing neurotransmitter).
• Helps with stress, anxiety, and better sleep.

Fresh Yellow Pumpkin
Pumpkin (Cucurbita spp.) is a highly nutritious vegetable known for its rich vitamin content, antioxidants, and medicinal properties. It belongs to the Cucurbitaceae family and is widely used in culinary dishes, traditional medicine, and Ayurveda.

• High in Vitamin A & C, which strengthen the immune system.
• Rich in antioxidants that fight free radicals.

• High fiber content aids digestion and prevents constipation.
• Soothes the digestive tract and helps with acidity.

• Rich in beta-carotene (converted into Vitamin A), which improves vision.
• Helps prevent macular degeneration and cataracts.

• Potassium & fiber regulate blood pressure and cholesterol.
• Reduces the risk of heart disease.

• Low-calorie, high-fiber food, making it ideal for weight management.
• Promotes satiety (fullness) and prevents overeating.

• Has a low glycemic index (GI), preventing blood sugar spikes.
• Helps in insulin regulation.

• Beta-carotene and antioxidants slow aging and promote glowing skin.
• Zinc and Vitamin A improve hair growth and scalp health.

• Pumpkin seeds are rich in tryptophan, which helps produce serotonin (a mood-enhancing neurotransmitter).
• Helps with stress, anxiety, and better sleep.

Pumpkin (Cucurbita spp.) is a highly nutritious vegetable known for its rich vitamin content, antioxidants, and medicinal properties. It belongs to the Cucurbitaceae family and is widely used in culinary dishes, traditional medicine, and Ayurveda.

• High in Vitamin A & C, which strengthen the immune system.
• Rich in antioxidants that fight free radicals.

• High fiber content aids digestion and prevents constipation.
• Soothes the digestive tract and helps with acidity.

• Rich in beta-carotene (converted into Vitamin A), which improves vision.
• Helps prevent macular degeneration and cataracts.

• Potassium & fiber regulate blood pressure and cholesterol.
• Reduces the risk of heart disease.

• Low-calorie, high-fiber food, making it ideal for weight management.
• Promotes satiety (fullness) and prevents overeating.

• Has a low glycemic index (GI), preventing blood sugar spikes.
• Helps in insulin regulation.

• Beta-carotene and antioxidants slow aging and promote glowing skin.
• Zinc and Vitamin A improve hair growth and scalp health.

• Pumpkin seeds are rich in tryptophan, which helps produce serotonin (a mood-enhancing neurotransmitter).
• Helps with stress, anxiety, and better sleep.

•  
  • Calories: ~25 kcal
  • Carbohydrates: ~5 g
  • Protein: ~2 g
  • Fiber: ~2 g
  • Vitamin C: 48 mg (~80% of daily requirement)
  • Vitamin K: 15.5 mcg
  • Folate (B9): 57 mcg
  • Calcium: 22 mg
  • Iron: 0.4 mg
  • Potassium: 300 mg
  • Magnesium: 15 mg
  • Sulforaphane & Antioxidants: Strong cancer-fighting compounds
  • High Vitamin C content strengthens the immune system.
  • Rich in antioxidants that fight infections.
  • Rich in fiber, improves digestion and prevents constipation.
  • Supports the growth of healthy gut bacteria.
  • Regulates blood pressure due to its potassium content.
  • Reduces bad cholesterol (LDL) and promotes heart health.
  • Low-calorie, high-fiber food, keeps you full for longer.
  • Increases metabolism and fat burning.
  • Rich in Choline & Vitamin B – enhances memory and cognitive function.
  • Supports nerve function and brain health.
  • Low Glycemic Index (GI: 15-30), prevents sugar spikes.
  • Improves insulin sensitivity and controls blood sugar levels.
  • Contains sulforaphane, which helps detoxify the liver.
  • Eliminates toxins and reduces inflammation.
  • Cruciferous vegetables like cauliflower contain glucosinolates and isothiocyanates, known for their anti-cancer properties.
  • Benefit: Purifies the liver and kidneys.
  • How to Use: Drink ½ cup fresh cauliflower juice with lemon and ginger.
  • Benefit: Reduces bloating and aids digestion.
  • How to Use: Make a light soup with cauliflower, black pepper, and cumin.
  • Benefit: Improves gut health and strengthens digestion.
  • How to Use: Cook Phool Gobhi with turmeric, black pepper, and mustard seeds.
  • Benefit: Enhances memory and cognitive function.
  • How to Use: Eat in salads or lightly steamed.
  • Benefit: Rich in calcium & Vitamin K, supports bone strength.
  • How to Use: Cook or make soup with cauliflower leaves.

Fresh Cauliflower Gobhi 1kg

Phool Gobhi, commonly known as Cauliflower, is a highly nutritious vegetable that belongs to the Brassicaceae (Cruciferous) family. It is widely used in Indian cuisine, Ayurveda, and modern nutrition for its rich vitamin content, fiber, and health benefits.

�� Nutritional Value of Cauliflower (per 100g)✅ Health Benefits of Cauliflower 1️⃣ Boosts Immunity ��️2️⃣ Aids Digestion & Gut Health ��3️⃣ Supports Heart Health ❤️4️⃣ Helps in Weight Loss ⚖️5️⃣ Good for Brain & Memory ��6️⃣ Supports Diabetes Management ��7️⃣ Detoxifies the Body ��8️⃣ Prevents Cancer ��️�� Ayurvedic & Traditional Uses of Phool Gobhi �� 1. Cauliflower Juice for Detox�� 2. Cauliflower Soup for Weight Loss�� 3. Cauliflower Curry (Gobhi Sabzi) for Immunity�� 4. Raw Cauliflower for Brain Health�� 5. Cauliflower Leaves for Bone Health

Fresh Phool Gobhi
Phool Gobhi, commonly known as Cauliflower, is a highly nutritious vegetable that belongs to the Brassicaceae (Cruciferous) family. It is widely used in Indian cuisine, Ayurveda, and modern nutrition for its rich vitamin content, fiber, and health benefits.

• Common Names:
• • Hindi: Phool Gobhi
  • Sanskrit: Shigru-shaka
  • Tamil: Pookosu
  • Telugu: Kosu Gadda
  • Malayalam: Phoolka
  • Kannada: Hookosu
  • Bengali: Phulkopi
  • English: Cauliflower

• Calories: ~25 kcal
• Carbohydrates: ~5 g
• Protein: ~2 g
• Fiber: ~2 g
• Vitamin C: 48 mg (~80% of daily requirement)
• Vitamin K: 15.5 mcg
• Folate (B9): 57 mcg
• Calcium: 22 mg
• Iron: 0.4 mg
• Potassium: 300 mg
• Magnesium: 15 mg
• Sulforaphane & Antioxidants: Strong cancer-fighting compounds

• High Vitamin C content strengthens the immune system.
• Rich in antioxidants that fight infections.

• Rich in fiber, improves digestion and prevents constipation.
• Supports the growth of healthy gut bacteria.

• Regulates blood pressure due to its potassium content.
• Reduces bad cholesterol (LDL) and promotes heart health.

• Low-calorie, high-fiber food, keeps you full for longer.
• Increases metabolism and fat burning.

• Rich in Choline & Vitamin B – enhances memory and cognitive function.
• Supports nerve function and brain health.

• Low Glycemic Index (GI: 15-30), prevents sugar spikes.
• Improves insulin sensitivity and controls blood sugar levels.

• Contains sulforaphane, which helps detoxify the liver.
• Eliminates toxins and reduces inflammation.

• Cruciferous vegetables like cauliflower contain glucosinolates and isothiocyanates, known for their anti-cancer properties.

• Benefit: Purifies the liver and kidneys.
• How to Use: Drink ½ cup fresh cauliflower juice with lemon and ginger.

• Benefit: Reduces bloating and aids digestion.
• How to Use: Make a light soup with cauliflower, black pepper, and cumin.

• Benefit: Improves gut health and strengthens digestion.
• How to Use: Cook Phool Gobhi with turmeric, black pepper, and mustard seeds.

• Benefit: Enhances memory and cognitive function.
• How to Use: Eat in salads or lightly steamed.

• Benefit: Rich in calcium & Vitamin K, supports bone strength.
• How to Use: Cook or make soup with cauliflower leaves.

•  
  • Calories: ~25 kcal
  • Carbohydrates: ~5 g
  • Protein: ~2 g
  • Fiber: ~2 g
  • Vitamin C: 48 mg (~80% of daily requirement)
  • Vitamin K: 15.5 mcg
  • Folate (B9): 57 mcg
  • Calcium: 22 mg
  • Iron: 0.4 mg
  • Potassium: 300 mg
  • Magnesium: 15 mg
  • Sulforaphane & Antioxidants: Strong cancer-fighting compounds
  • High Vitamin C content strengthens the immune system.
  • Rich in antioxidants that fight infections.
  • Rich in fiber, improves digestion and prevents constipation.
  • Supports the growth of healthy gut bacteria.
  • Regulates blood pressure due to its potassium content.
  • Reduces bad cholesterol (LDL) and promotes heart health.
  • Low-calorie, high-fiber food, keeps you full for longer.
  • Increases metabolism and fat burning.
  • Rich in Choline & Vitamin B – enhances memory and cognitive function.
  • Supports nerve function and brain health.
  • Low Glycemic Index (GI: 15-30), prevents sugar spikes.
  • Improves insulin sensitivity and controls blood sugar levels.
  • Contains sulforaphane, which helps detoxify the liver.
  • Eliminates toxins and reduces inflammation.
  • Cruciferous vegetables like cauliflower contain glucosinolates and isothiocyanates, known for their anti-cancer properties.
  • Benefit: Purifies the liver and kidneys.
  • How to Use: Drink ½ cup fresh cauliflower juice with lemon and ginger.
  • Benefit: Reduces bloating and aids digestion.
  • How to Use: Make a light soup with cauliflower, black pepper, and cumin.
  • Benefit: Improves gut health and strengthens digestion.
  • How to Use: Cook Phool Gobhi with turmeric, black pepper, and mustard seeds.
  • Benefit: Enhances memory and cognitive function.
  • How to Use: Eat in salads or lightly steamed.
  • Benefit: Rich in calcium & Vitamin K, supports bone strength.
  • How to Use: Cook or make soup with cauliflower leaves.

Phool Gobhi, commonly known as Cauliflower, is a highly nutritious vegetable that belongs to the Brassicaceae (Cruciferous) family. It is widely used in Indian cuisine, Ayurveda, and modern nutrition for its rich vitamin content, fiber, and health benefits.

�� Nutritional Value of Cauliflower (per 100g)✅ Health Benefits of Cauliflower 1️⃣ Boosts Immunity ��️2️⃣ Aids Digestion & Gut Health ��3️⃣ Supports Heart Health ❤️4️⃣ Helps in Weight Loss ⚖️5️⃣ Good for Brain & Memory ��6️⃣ Supports Diabetes Management ��7️⃣ Detoxifies the Body ��8️⃣ Prevents Cancer ��️�� Ayurvedic & Traditional Uses of Phool Gobhi �� 1. Cauliflower Juice for Detox�� 2. Cauliflower Soup for Weight Loss�� 3. Cauliflower Curry (Gobhi Sabzi) for Immunity�� 4. Raw Cauliflower for Brain Health�� 5. Cauliflower Leaves for Bone Health

Phool Gobhi, commonly known as Cauliflower, is a highly nutritious vegetable that belongs to the Brassicaceae (Cruciferous) family. It is widely used in Indian cuisine, Ayurveda, and modern nutrition for its rich vitamin content, fiber, and health benefits.

• Calories: ~25 kcal
• Carbohydrates: ~5 g
• Protein: ~2 g
• Fiber: ~2 g
• Vitamin C: 48 mg (~80% of daily requirement)
• Vitamin K: 15.5 mcg
• Folate (B9): 57 mcg
• Calcium: 22 mg
• Iron: 0.4 mg
• Potassium: 300 mg
• Magnesium: 15 mg
• Sulforaphane & Antioxidants: Strong cancer-fighting compounds

• High Vitamin C content strengthens the immune system.
• Rich in antioxidants that fight infections.

• Rich in fiber, improves digestion and prevents constipation.
• Supports the growth of healthy gut bacteria.

• Regulates blood pressure due to its potassium content.
• Reduces bad cholesterol (LDL) and promotes heart health.

• Low-calorie, high-fiber food, keeps you full for longer.
• Increases metabolism and fat burning.

• Rich in Choline & Vitamin B – enhances memory and cognitive function.
• Supports nerve function and brain health.

• Low Glycemic Index (GI: 15-30), prevents sugar spikes.
• Improves insulin sensitivity and controls blood sugar levels.

• Contains sulforaphane, which helps detoxify the liver.
• Eliminates toxins and reduces inflammation.

• Cruciferous vegetables like cauliflower contain glucosinolates and isothiocyanates, known for their anti-cancer properties.

• Benefit: Purifies the liver and kidneys.
• How to Use: Drink ½ cup fresh cauliflower juice with lemon and ginger.

• Benefit: Reduces bloating and aids digestion.
• How to Use: Make a light soup with cauliflower, black pepper, and cumin.

• Benefit: Improves gut health and strengthens digestion.
• How to Use: Cook Phool Gobhi with turmeric, black pepper, and mustard seeds.

• Benefit: Enhances memory and cognitive function.
• How to Use: Eat in salads or lightly steamed.

• Benefit: Rich in calcium & Vitamin K, supports bone strength.
• How to Use: Cook or make soup with cauliflower leaves.

Fresh Green Cauliflower Vegetable
Phool Gobhi, commonly known as Cauliflower, is a highly nutritious vegetable that belongs to the Brassicaceae (Cruciferous) family. It is widely used in Indian cuisine, Ayurveda, and modern nutrition for its rich vitamin content, fiber, and health benefits.

• Calories: ~25 kcal
• Carbohydrates: ~5 g
• Protein: ~2 g
• Fiber: ~2 g
• Vitamin C: 48 mg (~80% of daily requirement)
• Vitamin K: 15.5 mcg
• Folate (B9): 57 mcg
• Calcium: 22 mg
• Iron: 0.4 mg
• Potassium: 300 mg
• Magnesium: 15 mg
• Sulforaphane & Antioxidants: Strong cancer-fighting compounds

• High Vitamin C content strengthens the immune system.
• Rich in antioxidants that fight infections.

• Rich in fiber, improves digestion and prevents constipation.
• Supports the growth of healthy gut bacteria.

• Regulates blood pressure due to its potassium content.
• Reduces bad cholesterol (LDL) and promotes heart health.

• Low-calorie, high-fiber food, keeps you full for longer.
• Increases metabolism and fat burning.

• Rich in Choline & Vitamin B – enhances memory and cognitive function.
• Supports nerve function and brain health.

• Low Glycemic Index (GI: 15-30), prevents sugar spikes.
• Improves insulin sensitivity and controls blood sugar levels.

• Contains sulforaphane, which helps detoxify the liver.
• Eliminates toxins and reduces inflammation.

• Cruciferous vegetables like cauliflower contain glucosinolates and isothiocyanates, known for their anti-cancer properties.

• Benefit: Purifies the liver and kidneys.
• How to Use: Drink ½ cup fresh cauliflower juice with lemon and ginger.

• Benefit: Reduces bloating and aids digestion.
• How to Use: Make a light soup with cauliflower, black pepper, and cumin.

• Benefit: Improves gut health and strengthens digestion.
• How to Use: Cook Phool Gobhi with turmeric, black pepper, and mustard seeds.

• Benefit: Enhances memory and cognitive function.
• How to Use: Eat in salads or lightly steamed.

• Benefit: Rich in calcium & Vitamin K, supports bone strength.
• How to Use: Cook or make soup with cauliflower leaves.

Phool Gobhi, commonly known as Cauliflower, is a highly nutritious vegetable that belongs to the Brassicaceae (Cruciferous) family. It is widely used in Indian cuisine, Ayurveda, and modern nutrition for its rich vitamin content, fiber, and health benefit
tional Value of Cauliflower (per 100g)

• Calories: ~25 kcal
• Carbohydrates: ~5 g
• Protein: ~2 g
• Fiber: ~2 g
• Vitamin C: 48 mg (~80% of daily requirement)
• Vitamin K: 15.5 mcg
• Folate (B9): 57 mcg
• Calcium: 22 mg
• Iron: 0.4 mg
• Potassium: 300 mg
• Magnesium: 15 mg
• Sulforaphane & Antioxidants: Strong cancer-fighting compounds

• High Vitamin C content strengthens the immune system.
• Rich in antioxidants that fight infections.

• Rich in fiber, improves digestion and prevents constipation.
• Supports the growth of healthy gut bacteria.

• Regulates blood pressure due to its potassium content.
• Reduces bad cholesterol (LDL) and promotes heart health.

• Low-calorie, high-fiber food, keeps you full for longer.
• Increases metabolism and fat burning.

• Rich in Choline & Vitamin B – enhances memory and cognitive function.
• Supports nerve function and brain health.

• Low Glycemic Index (GI: 15-30), prevents sugar spikes.
• Improves insulin sensitivity and controls blood sugar levels.

• Contains sulforaphane, which helps detoxify the liver.
• Eliminates toxins and reduces inflammation.

• Cruciferous vegetables like cauliflower contain glucosinolates and isothiocyanates, known for their anti-cancer properties.

• Benefit: Purifies the liver and kidneys.
• How to Use: Drink ½ cup fresh cauliflower juice with lemon and ginger.

• Benefit: Reduces bloating and aids digestion.
• How to Use: Make a light soup with cauliflower, black pepper, and cumin.

• Benefit: Improves gut health and strengthens digestion.
• How to Use: Cook Phool Gobhi with turmeric, black pepper, and mustard seeds.

• Benefit: Enhances memory and cognitive function.
• How to Use: Eat in salads or lightly steamed.

• Benefit: Rich in calcium & Vitamin K, supports bone strength.
• How to Use: Cook or make soup with cauliflower leaves.

• Rich in water content (about 92%), making it hydrating and easy to digest.
• Low in calories, making it ideal for weight loss.
• Good source of fiber, aiding digestion and preventing constipation.
• Contains essential vitamins like Vitamin C, Vitamin B, and minerals like calcium, magnesium, and iron.
• Helps regulate blood pressure due to its high potassium content.

• Commonly used in Indian cuisine for curries, dals, and sabzis.
• Can be used to make lauki juice, which is known for its detoxifying properties.
• Used in soups, stews, and desserts like Lauki Halwa.
• Often stuffed or stir-fried with spices for a delicious side dish.

• In Ayurveda, lauki is valued for its cooling and medicinal properties.
• Used in some cultures to make musical instruments like sitars and veena

• Rich in water content (about 92%), making it hydrating and easy to digest.
• Low in calories, making it ideal for weight loss.
• Good source of fiber, aiding digestion and preventing constipation.
• Contains essential vitamins like Vitamin C, Vitamin B, and minerals like calcium, magnesium, and iron.
• Helps regulate blood pressure due to its high potassium content.

• Commonly used in Indian cuisine for curries, dals, and sabzis.
• Can be used to make lauki juice, which is known for its detoxifying properties.
• Used in soups, stews, and desserts like Lauki Halwa.
• Often stuffed or stir-fried with spices for a delicious side dish.

• In Ayurveda, lauki is valued for its cooling and medicinal properties.
• Used in some cultures to make musical instruments like sitars and veena

Fresh Bottle Gourd Vegetables
Lauki, also known as bottle gourd, doodhi, or calabash, is a light green, elongated vegetable with a smooth skin and a mild, slightly sweet flavor. It belongs to the Cucurbitaceae family, which includes cucumbers, pumpkins, and melons. The inner flesh is white, soft, and contains small seeds.

• Rich in water content (about 92%), making it hydrating and easy to digest.
• Low in calories, making it ideal for weight loss.
• Good source of fiber, aiding digestion and preventing constipation.
• Contains essential vitamins like Vitamin C, Vitamin B, and minerals like calcium, magnesium, and iron.
• Helps regulate blood pressure due to its high potassium content.

• Commonly used in Indian cuisine for curries, dals, and sabzis.
• Can be used to make lauki juice, which is known for its detoxifying properties.
• Used in soups, stews, and desserts like Lauki Halwa.
• Often stuffed or stir-fried with spices for a delicious side dish.

• In Ayurveda, lauki is valued for its cooling and medicinal properties.
• Used in some cultures to make musical instruments like sitars and veena

Fresh Organic Bottle Gourd
Lauki, also known as bottle gourd, doodhi, or calabash, is a light green, elongated vegetable with a smooth skin and a mild, slightly sweet flavor. It belongs to the Cucurbitaceae family, which includes cucumbers, pumpkins, and melons. The inner flesh is white, soft, and contains small seeds.

• Rich in water content (about 92%), making it hydrating and easy to digest.
• Low in calories, making it ideal for weight loss.
• Good source of fiber, aiding digestion and preventing constipation.
• Contains essential vitamins like Vitamin C, Vitamin B, and minerals like calcium, magnesium, and iron.
• Helps regulate blood pressure due to its high potassium content.

• Commonly used in Indian cuisine for curries, dals, and sabzis.
• Can be used to make lauki juice, which is known for its detoxifying properties.
• Used in soups, stews, and desserts like Lauki Halwa.
• Often stuffed or stir-fried with spices for a delicious side dish.

• In Ayurveda, lauki is valued for its cooling and medicinal properties.
• Used in some cultures to make musical instruments like sitars and veenas.

Lauki, also known as bottle gourd, doodhi, or calabash, is a light green, elongated vegetable with a smooth skin and a mild, slightly sweet flavor. It belongs to the Cucurbitaceae family, which includes cucumbers, pumpkins, and melons. The inner flesh is white, soft, and contains small seeds.

• Rich in water content (about 92%), making it hydrating and easy to digest.
• Low in calories, making it ideal for weight loss.
• Good source of fiber, aiding digestion and preventing constipation.
• Contains essential vitamins like Vitamin C, Vitamin B, and minerals like calcium, magnesium, and iron.
• Helps regulate blood pressure due to its high potassium content.

• Commonly used in Indian cuisine for curries, dals, and sabzis.
• Can be used to make lauki juice, which is known for its detoxifying properties.
• Used in soups, stews, and desserts like Lauki Halwa.
• Often stuffed or stir-fried with spices for a delicious side dish.

• In Ayurveda, lauki is valued for its cooling and medicinal properties.
• Used in some cultures to make musical instruments like sitars and veenas.

Bottle Gourd Lauki
Lauki, also known as bottle gourd, doodhi, or calabash, is a light green, elongated vegetable with a smooth skin and a mild, slightly sweet flavor. It belongs to the Cucurbitaceae family, which includes cucumbers, pumpkins, and melons. The inner flesh is white, soft, and contains small seeds.

• Rich in water content (about 92%), making it hydrating and easy to digest.
• Low in calories, making it ideal for weight loss.
• Good source of fiber, aiding digestion and preventing constipation.
• Contains essential vitamins like Vitamin C, Vitamin B, and minerals like calcium, magnesium, and iron.
• Helps regulate blood pressure due to its high potassium content.

• Commonly used in Indian cuisine for curries, dals, and sabzis.
• Can be used to make lauki juice, which is known for its detoxifying properties.
• Used in soups, stews, and desserts like Lauki Halwa.
• Often stuffed or stir-fried with spices for a delicious side dish.

• In Ayurveda, lauki is valued for its cooling and medicinal properties.
• Used in some cultures to make musical instruments like sitars and veenas.