Dried pumpkin

• Size - 6*6/10*10
• Colour - dark red
• Fraction - cubes, powder
• Packing - polyethylene bag
• Net weight - 15-20 kg

Pumpkin has been a regular guest in our kitchens for many hundreds of years. It is eaten fresh, boiled, fried and baked, served as a dish of its own and used as a seasoning. A truly universal product! Pumpkin is rich in vitamins A, B, C, E and in the rather rare vitamin K, which is responsible for blood clotting and a healthy metabolism. This sunny vegetable helps to improve the condition of the skin, slows down ageing and removes toxins from the body.

Dried apple

• Size - 6*6/10*10
• Colour - red
• Fraction - cubes
• Packing - polyethylene bag
• Net weight - 15-20 kg

Dried apples contain various sugars (up to 12%) — fructose, glucose and sucrose; organic acids (up to 2.42%) — malic, citric, tartaric, chlorogenic and arabic; pectin, tannins and colouring agents; mineral salts and organic compounds of iron and phosphorus; vitamins — provitamin A carotene (0.12—0.3 mg%), B (0.04—0.08 mg%), C (5—64.2 mg%) and essential oil. The peel of the fruit contains flavonoids. Dried apples are used by people suffering from rheumatism, gout, atherosclerosis, chronic eczema and other skin diseases. They are good for eyesight, skin, hair and nails, and they also help with nervous disorders.

Dried beetroot

• Size - 6*6/10*10
• Colour - dark red
• Fraction - cubes, powder
• Packing - polyethylene bag
• Net weight - 15-20 kg

Dried beetroot is mainly rich in vitamins B1, B2, B6 and C, carotenoids, amino acids and salts of iron, manganese, potassium, calcium, cobalt, magnesium and iodine. In addition, dried beetroot contains (per 100 g): vitamin A, vitamin B1, vitamin B2, vitamin C, vitamin PP, iron, potassium, calcium, magnesium, sodium and phosphorus.

Dried beetroot is used as a food that removes toxins from the body, as well as a means of stimulating the appetite and improving the mood. The moisture content of dried beetroot is up to 8%. The cooking time until it is fully restored is 25 minutes. The rehydration ratio is 6-8 times.

Dried cabbage

• Size - 6*6/10*10
• Colour - light yellow
• Fraction - cubes, powder
• Packing - polyethylene bag
• Net weight - 10-20 kg

Cabbage is an amazing product. It has a very high content of water and dietary fibre. These are the two main components that make cabbage indispensable on the table. The moisture content of dried cabbage must not exceed 14%.

Cabbage supplies our body with the very rare vitamins U and K. It has a very high content of vitamin C, and it is the only vegetable in which this vitamin is preserved during almost the whole storage period. Cabbage also contains B vitamins, tocopherol, niacin, rutin and biotin. The useful properties of cabbage are increased by the large amount of dietary fibre and by the almost complete absence of starch and sucrose.

Dried carrot

• Size - 6*6/10*10
• Colour - light yellow
• Fraction - cubes, powder
• Packing - polyethylene bag
• Net weight - 15-20 kg

Carrot is a very useful vegetable for the body. It contains vitamins of group B, PP, C, E and K, as well as carotene — a substance that is converted into vitamin A in the human body. Dried carrot is distinguished by a high content of carotene, dietary fibre, potassium, iron, phosphorus, vitamin C and folic acid. Dried carrot contains sugar, fatty oil, nitrogenous substances, mineral salts, asparagine, umbelliferone, flavonoids, a number of enzymes (amylase, invertase, protease, lipase, peroxidase, catalase), pigments — various carotenes, phytoene, phytofluene, lycopene — and various vitamins: provitamin A, vitamins B, B2, C, pantothenic acid, folic acid and PP. Dried carrot is produced with a moisture content below 14%. One kilogram of dried carrot is equivalent to 6-8 kg of the fresh one.

Dried cucumbers

• Size - 6*6/10*10
• Colour - light yellow
• Fraction - rings
• Packing - polyethylene bag
• Net weight - 10-20 kg

The cucumber — a familiar inhabitant of garden beds that regularly appears on our tables — is in fact a guest from exotic India. It was there, more than six thousand years ago, that it was first cultivated.

Today the taste and the benefits of cucumbers are appreciated all over the world. The potassium contained in the vegetable helps to remove excess water from the body, which is why cucumbers are recommended for kidney diseases. The iodine the vegetable is rich in is necessary for those who have thyroid problems. Vitamins A, C and group B, phosphorus, iron, silicon — the list of useful components of the cucumber can be continued for a long time. And all of this without any harm to the figure: 100 grams of the vegetable contain only 15 calories!

Dried dill

• Needles - premium grade, first grade
• Colour - green
• Fraction - needles, stems
• Packing - polyethylene bag
• Net weight - 12 kg

Dill has properties that are very useful for the human body. In particular, the large amount of essential oils gives it the excellent ability to normalise the metabolism. Dill is also used to normalise the work of the digestive system. Thanks to its rich vitamin composition, dill decoction is recommended even for infants. Even dried dill keeps a large supply of vitamins of group B, as well as A, C, E, K and PP.

Another advantage of dill is the significant amount of elements it contains. It is a true source of iron, manganese, phosphorus, zinc and calcium. One kilogram of dried dill corresponds to 6-8 kg of the fresh one.

Dried eggplant

• Size - 6*6/10*10
• Colour - red with a cherry shade, dark red
• Fraction - cubes, slices, flakes
• Packing - polyethylene bag
• Net weight - 15-20 kg

The eggplant is a friend of the heart and an enemy of cholesterol. Its useful properties are due first of all to the potassium salts it contains. Eggplants contain proteins, carbohydrates, fats, water, sugars, cellulose, dietary fibre, organic acids and essential oils. Vitamins: B2, B6, C, PP and provitamin A.

Macro and micro elements: potassium (240 mg), chlorine (47 mg), calcium (15 mg), sulphur (15 mg), phosphorus (34 mg), iron, magnesium, manganese, molybdenum, iodine, zinc, sodium, aluminium and cobalt. The biologically active substances contained in eggplants normalise the water and mineral metabolism, reduce cholesterol, improve the condition of the cardiovascular system and have a beneficial effect on the intestines, helping to cleanse them.

Green pepper

• Size - 6*6/10*10
• Colour - green
• Fraction - pieces
• Packing - polyethylene bag
• Net weight - 10-20 kg

Our range includes a wide choice of dried pepper varieties of different grinding and pungency. The dried fruits of aromatic and hot chilli pepper, most often red and less often green, ground and dried, are an essential element of ready-made seasonings, semi-finished products and dishes of the most different national cuisines of the world.

In our fields selected pepper varieties are grown on an industrial scale, which allows the company to meet the needs of all large wholesale customers, including the leading food corporations of the world.

Hot pepper

• Colour - red
• Fraction - flakes, powder
• Packing - polyethylene bag
• Net weight - 15 kg

Red hot (bitter) pepper is a seasoning with a burning taste that is widely used in cooking to give a hot flavour to meat dishes and soups. Gourmets even add it (on the tip of a knife) to black coffee. In cosmetology it is used to improve hair growth.

Sweet pepper

• Size - 6*6/10*10
• Colour - red with a cherry shade, dark red
• Fraction - cubes, slices, flakes
• Packing - polyethylene bag
• Net weight - 15-20 kg

Sweet pepper contains the maximum amount of vitamin C (more than blackcurrant berries, lemons and oranges). The chemical composition of dried paprika includes carotene, rutin, vitamins A, B1, B2, B5, B6, B9, C, E and PP, as well as potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, sulphur, phosphorus and sodium.

Dried paprika can be cut, crushed or ground into powder. Its moisture content is 7-8%.

Dried paprika has a beneficial effect on the circulatory system and prevents blood clots; it also speeds up digestion and helps to fight colds.

Dried parsley

• Leaves - premium grade, first grade
• Colour - green
• Fraction - leaves and stems
• Packing - polyethylene bag
• Net weight - 12 kg

The chemical composition of dried parsley includes beta-carotene, choline, vitamins A, B1, B2, B5, B6, B9, B12, C, D, E, K and PP, as well as the mineral substances the human body needs: potassium, calcium, magnesium, zinc, selenium, copper and manganese, iron, molybdenum, boron and vanadium, tin and titanium, cobalt, nickel and aluminium, phosphorus and sodium. Dried parsley contains a large amount of vitamin C, and it has more carotene than carrot.

In its dried form parsley does not lose its antibacterial properties; it is recommended for normalising intestinal motility and is a means of stimulating the appetite.

Dried potato

• Size - 6*6/10*10
• Colour - light yellow
• Fraction - cubes
• Packing - polyethylene bag
• Net weight - 15-20 kg

Dried potato contains vitamins E, D, P and vitamins of group B. It is rich in mineral substances, among them salts of potassium, magnesium, iron, calcium, phosphorus and chromium. Dried potato has a rather high calorific value — almost 2-3 times higher than other vegetables. The main energy material of the potato is carbohydrates, represented mainly by starch. The protein contained in dried potato is close in composition to proteins of animal origin. Its amino acids are well balanced and therefore easily absorbed by the human body. The moisture content of dried potato is up to 8%. When rehydrated by boiling, 1 kg of dried potato corresponds to 6-8 kg of the fresh one.

Dried squash

• Size - 6*6/10*10
• Colour - light yellow
• Fraction - cubes
• Packing - polyethylene bag
• Net weight - 10-20 kg

Dried squash is good if only because it is much easier to store. In this form all its useful properties are preserved. Although there are many varieties of squash, their composition hardly differs. The largest part of the vegetable is water (94.5%); besides the liquid there is a small amount of carbohydrates and proteins, as well as a little sucrose. Among the mineral salts, squash contains the most potassium. There are also phosphorus, calcium and magnesium. Sodium, iron and sulphur are present in small amounts.

The composition of squash is not deprived of micro elements either: molybdenum, titanium, lithium, zinc and aluminium. Among the vitamins, the vegetable contains a lot of vitamin C, carotene, nicotinic acid, B1 and B2 and many others.