Vegetables Frozen

Vegetables Frozen

Broccoli Stalks Diced

Broccoli is an edible green plant in the cabbage family whose large flowerhead is eaten as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage”, and is the diminutive form of brocco, meaning “small nail” or “sprout”. Broccoli is high in vitamin C and dietary fibre and contains multiple nutrients and has the highest levels of carotenoids in the cabbage family. It is particularly rich in lutein and also provides a modest amount of beta-carotene.

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Brussel Sprouts

The Brussel Sprout is a leafy green vegetable that resembles a miniature cabbage. The Brussel sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there. Sprouts are generally harvested in winter and are particularly popular at Christmas time, they are said to be at their sweetest if picked after a frost. Brussel sprouts contain excellent levels of vitamin C and vitamin K, folic acid and vitamin B6.

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Butter Beans

Butter Beans, like many other legumes, are a good source of dietary fibre, and a virtually fat-free source of high-quality protein and potassium. Creamy in colour, Butter Beans have a soft, floury texture when cooked. Use them to make pâté, add them to stews or eat them cold in bean salads.

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Cabbage

Cabbage is an excellent source of vitamin C and vitamin K. It is also a good source of dietary fibre, vitamin B6 and folate.

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Cannellini Beans

Cannellini Beans originate from Italy and are creamy white in colour with a slight kidney shape. When cooked, they have a fluffy texture and a slightly nutty, mild flavour. Use Cannellini beans in the classic Italian soup minestrone to give your dish an authentic taste.

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Cardoon

Cardoon, sometimes known as the Artichoke Thistle or Cardoni, is a thistle like plant in the sunflower family with edible stems. Particularly common in Italian food, Cardoon is similar in looks to celery. The stems should be soaked blanched and cooked before eating to remove the bitter notes and get the nutty flavours and meaty texture.

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Carrots Baby

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. The orange carrot gets its characteristic, bright orange colour from β-carotene. Carrots are a good source of dietary fibre, vitamin K and vitamin B6.

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Carrots Baby Grilled

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. The orange carrot gets its characteristic, bright orange colour from β-carotene. Carrots are a good source of dietary fibre, vitamin K and vitamin B6.

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Carrots Baton

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. The orange carrot gets its characteristic, bright orange colour from β-carotene. Carrots are a good source of dietary fibre, vitamin K and vitamin B6.

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Carrots Baton Grilled

The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. The orange carrot gets its characteristic, bright orange colour from β-carotene. Carrots are a good source of dietary fibre, vitamin K and vitamin B6.

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