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Cauliflower comes from Asia Minor. It was cultivated at first in Italy, and from the 16th century, throughout Europe. It is a low-calorie, very easily digestible, healthy vegetable. It is made up of approximately 90% water and contains virtually no fat or sugar. The ingredients in cauliflower help prevent heart disease, diabetes and rheumatoid arthri-s, as well as gastrointestinal diseases, such as constipation. It is high in fiber and contains many plant-derived substances, such as mustard oil, to counteract free radicals, bacteria and fungi in the gut, as well as sulforaphane and isothiocyanate, which inhibit the growth of cancer cells.
The homeland of Broccoli is considered to be Anatolia – a land that covers part of today’s Turkey – or Cyprus. It was eaten in ancient Greece and Rome. The Polish name comes from the Italian language. The secondary plant substances contained in green broccoli are substances with an antioxidant effect – a kind of protective shield that stops the so-called free
radicals. The glucosinolates contained in it (precursors of mustard oils) are considered to be pro-health – they are supposed to inhibit the development of cancer, among other things. Polyphenol, antioxidants and folic acid (vitamin B9) are a trio of substances that broccoli contains that strengthens the heart and protects important muscles from disease or stagnation.
Broccoli will also be appreciated by people who want to keep a slim figure due to its low caloric content.
Onion – the closest related species comes from the areas of today’s Iran and Turkmenistan. Excavations have shown that onions have been cultivated for over 4,000 years. The essential oils in onions are antibacterial and lower blood cholesterol and sugar. Onions contain vitamins B, C, minerals (potassium, calcium, phosphorus), silica, secondary plant substances, such as glucokinins, and trace elements such as iron. We also find sulfur-containing compounds, such as allicin and isoalliin, which have disinfecting and antiseptic properties. Onion syrup or onion juice has antibacterial and anti-inflammatory properties for coughs, runny nose, colds and sore throats. Onion wraps relieve pain.
Root parsleywinter, spring
Parsley root comes from the Eastern Mediterranean. The Greeks called it rock celery because, as the earliest descriptions tell us, it grew in rocky regions. The ancients used parsley as a medicinal herb. In later times, its many beneficial properties even prompted Charlemagne to order its cultivation by a special decree. Parsley roots contain protein, calcium and iron, and above all,a large amount of vitamin C. In addition, we find vitamin B, extremely important for metabolism and the nervous system, and essential oils that stimulate digestion. Parsley stimulates kidney function, helps in the treatment of urolithiasis, and has anti-inflammatory properties.