Vegetable Powders

Vegetables are certain parts of plants that are consumed by humans as food as part of a savory meal.

Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended.

Powdered vegetables are a nutritious alternative to raw vegetables. Powdered vegetables take longer to prepare, but are easier to digest. Powdered vegetables soften food so anyone can digest it more easily. Raw vegetables have a richer flavor, texture and appearance. Powdered vegetables do not need to be refrigerated — they just need a cool, dry environment.

Benefits of Powder Vegetables
  • Cooked vegetables have more of the antioxidant lycopene. Cooking improves the antioxidant carotenoid content in many vegetables. Reconstituting powdered vegetables involves cooking, so it proves to be more nutritious.
  • Vegetable powder are easy to cook and serve through soups
  • Powders provide complete nutritional benefits or work as excellent nutritional supplements
  • Vegetable powders which are prepared through spray dried technologies helps to maintain weight as it is less of preservatives.
  • Green Powders are very easy to incorporate in diet
  • Powder vegetables play good roles in case of reducing stress related cases with respect to Hypertension
  • Powder vegetable also play key role in Blood Purification process as they are easy to digest and devoid of toxic elements.

 


Business Type Manufacturer, Exporter, Supplier
Type Fresh
Packaging Type Plastic Bag Or Polythene
Form Powder
Application For diabetic
Altitude Upto 1500meter
Vitamin C 92%
Iron 5%
Magnesium 23%
Place of Origin India
Calcium 4%
Potassium 602 mg/ 100 g

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Preferred Buyer From

Location Worldwide

Tierra Overseas is manufacturer and supplier of Natural Bitter Gourd Powder in India.

 

Bitter gourd comes in a variety of shapes and sizes. The cultivar common to China is 20–30 cm (7.9–11.8 in) long, oblong with bluntly tapering ends and pale green in color, with a gently undulating, warty surface. The bitter gourd in more typical of India has a narrower shape with pointed ends, and a surface covered with jagged, triangular “teeth” and ridges. It is green to white in color. Between these two extremes are any number of intermediate forms. Some bear miniature fruit of only 6–10 cm (2.4–3.9 in) in length, which may be served individually as stuffed vegetables.

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