Chinese Kale

Season: All year round | Flavor: leafy, like a cross between broccoli rabe and bok choy

Also known as Kailan – has great texture and crunchy leaves & stems yet tender enough to enjoy it raw.

Benefits : Low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin B6, Iron, Phosphorus, Zinc and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.

Primary uses : Smoothies, Salads and stir-fried dishes

Category	VEGETABLES
Share

RelatedProducts

Yam Beans (Jicama)

Season: All year round | Flavor: Sweet

Looks like Potato and is crispy & juicy

Benefits : It's health benefits are mainly derived from the unique mixture of vitamins, minerals, phytonutrients, and other organic compounds, including dietary fiber, vitamin B6, C, E, Folate, Pantothenic acid, Potassium, Magnesium, Manganese, Copper, Iron, and a small amount of protein.

Primary uses : Eaten fresh or in salads

Broccoli

Season: All year round | Flavor: Slightly sweet, earthy taste

Vegetable with long juicy stem topped with tiny florets, part of Cabbage family.

Benefits : Good source of dietary fiber, Pantothenic acid, vitamin A (in the form of carotenoids), B1, B6, E, Manganese, Phosphorus, Choline, Potassium and Copper. Broccoli is also a good source of Magnesium, Omega-3 fatty acids, protein, Zinc, Calcium, Iron, Niacin and Selenium.

Primary uses : Soups, salads, stir-fried dishes

Galangal

Season: All year round | Flavor: Strong, pungent & spicy

Member of ginger family with smooth & pale skin

Benefits : Source of Sodium, Iron, vitamins A & C, phyto-chemicals such as Beta-Sitosterol, Galangin, Emodin and Quercetin.

Primary uses : Soups & curry

Ginger

Season: All year round | Flavor: Spicy

Firm and striated texture

Benefits : Ginger Contains Gingerol, a substance with powerful medicinal properties, can treat many forms of nausea, especially morning sickness, may also reduce muscle pain and soreness.

Primary uses : In pickles, stir-fried dishes with other fruits & vegetables

Thai Parsley

Season: All year round | Flavor: Mildly bitter

Looks like very skinny Romain lettuce with very strong smell

Benefits : Source of vitamin A, C & K as well as a good source of Folate and Iron. Parsley's volatile oil components include Myristicin, Limonene, Eugenol and Alpha-thujene. Its flavonoids include Apiin, Apigenin, Crisoeriol and Luteolin.

Primary uses : Staple ingredient of Thai cuisine