Product Description

Fiber: no change. Vitamin A: fairly well retained under controlled heat methods. Vitamin C: mostly destroyed during blanching and drying of vegetables. Thiamin, riboflavin, niacin: some loss during blanching but fairly good retention if the water used to rehydrate also is consumed.vegetables i.e ugu,oha,bitter leaf etc they are high and rich in vitamins. for vegetarians and non vegetarians is esstential for every individuals, to spice up your cooking. contact us for your supplies. thanks