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Fresh Vegetables

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Baby Brussel Sprout

Product From Australia
Brussel Sprout has high in fiber, vitamins and minerals which helps reduce the risk of cancer and improve blood sugar control. Farm: Australia Fruits Pty Ltd & Australia Fruits Imports Pty Ltd Certificate: Phyto/HACCP Storage: 0-3C Pack size: 200 g.
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Baby Carrot Orange

Product From Australia
The carrot is a root vegetable. It provides a decoration to your dish. Farm: Imported by Food Gallery Certificate: Phyto Storage: 2-4 C Pack size : 250g
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Baby Carrot Purple

Product From Australia
The carrot is a root vegetable. It provides a decoration to your dish. Farm: Imported by Food Gallery Certificate: Phyto Storage: 2-4 C Pack size : 250g
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Baby Carrot Purple 500g

Product From Australia
Carrots are about 10% carbs, consisting of starch, fiber, and simple sugars. They are extremely low in fat and protein. an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium. Farm: G.A.P Certificate: SQF Storage: 0-3 C Pack size: 500 g.
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Baby Carrot White

Product From Australia
The carrot is a root vegetable. It provides a decoration to your dish. Farm: Imported by Food Gallery Certificate: Phyto Storage: 2-4 C Pack size : 250g
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Baby Carrot Yellow

Product From Australia
The carrot is a root vegetable. It provides a decoration to your dish. Farm: Imported by Food Gallery Certificate: Phyto Storage: 2-4 C Pack size : 250g
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Baby Dill

Product from US
Baby Dill is a great source of vitamins A and C and a good source of manganese, iron and folate. The herb also contains calcium, riboflavin, niacin and potassium and trace amounts of vitamin B6, dietary fiber, magnesium, phosphorus, zinc and copper. Its medicinal properties are due to the presence of monoterpene compounds, flavonoids, volatile oils and amino acids. Dill has also demonstrated anti-bacterial properties. Farm:Imported By Food Gallery Certificate:Phyto Storage: 0-3C
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Baby Fennel

Product from New Zealand
Baby or bulb fennel has a bulbous base and green feathery leaves. Both are edible and have a mild aniseed or licorice flavour and It’s a good source of vitamin C and folate, and provides dietary fibre and potassium.
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Baby Gold Beets

Product from New Zealand
Gold beets are a great source of the phytonutrients called betalains. Betalains have both anti-inflammatory and antioxidant properties which can create detoxifying effects. Betalians are not heat-stable, though, so longer cooking times can decrease their presence in beets. 
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Baby Grenn Onion

Product From japan
Green onions, like several onion types, consist of effective ingredients which scientists think might help combat cancer along with other illnesses. Green onions have got a gentle flavor which is not mind-boggling. Simply because they won’t control the taste of the dish, they’re widely used in preparing salads, sandwiches, soups as well as stir-fry dishes. Green onions could be consumed raw or even cooked. Farm: Imported By Food Gallery Certificate: Phyto Storage: 0-3 ํC
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Baby Leeks

Product from New Zealand
Baby leeks do not form bulbs or produce cloves like their Allium cousins, rather they simply develop a sleek edible cylindric stem. Baby leeks more closely resemble Spring Onions AKA scallions, as they have yet to plumpen their stem or create thick green fanned foliage like mature leeks. Their snow white stalk with green tips are petite and slim; their youthful stage offers more advantageous culinary benefits such as tender, consistently moist flesh and milder sweeter flavor. Baby leeks are crisp when raw, developing a melting quality when cooked. Baby leeks are entirely edible, including the roots.  Farm: Imported By Food Gallery Certificate: Phyto Storage: 0-3 C
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Baby Red Beets

Product from New Zealand
The color of the red beetroot is due to a variety of betalain pigments. These betalin pigments have repeatedly been shown to support activity within the body's detoxification process, activating and processing unwanted toxic substances. Betalians are not heat-stable, though, so longer cooking times can decrease their presence in beets. 

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