Vegetables Frozen

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.

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.

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.

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.

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.

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.

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups. Cauliflower is low in fat, low in carbohydrates and high in dietary fibre, folate, water, and vitamin C.

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. Cauliflower heads resemble those in broccoli, which differs in having flower buds. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, though they are of different cultivar groups. Cauliflower is low in fat, low in carbohydrates and high in dietary fibre, folate, water, and vitamin C.

Celeriac is edible raw or cooked and tastes similar to the stalks (the upper part of the stem) of common celery cultivars. Celeriac may be roasted, stewed, blanched, or mashed. Sliced celeriac occurs as an ingredient in soups, casseroles and other savoury dishes.

Celery is used around the world as a vegetable for the crisp leaf stalk. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb.