CABBAGES
Cabbage is an edible plant from the Brassicaceae family. It is a biennial cruciferous plant whose leaves form a compact head or “ball.” In addition to its preventive aspect against certain cancers, cabbage is rich in vitamin B9, also known as folic acid. This vitamin, which is often deficient in the human body, plays an important role in the production of our genetic material (DNA and RNA). It also promotes the formation of red blood cells and contributes to the production of serotonin (an anti-stress neurotransmitter).
Chinese Cabbage
Chinese cabbage, also known as pe-tsai, is a variety of cabbage with elongated leaves, prized for its crunchy texture and mild flavor. Light green in color, its tender and veined leaves end in firmer ribs. Highly valued in Asian cuisines, it is often used in salads, stir-fries, or soups. Easy to cook, it pairs well with many spices and sauces.
Chinese cabbage is also rich in vitamins and fiber while being low in calories, making it a nutritious and healthy choice.
Chinese cabbage: 6, 7, or 8 pieces in EPS or medium cardboard boxes.
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Curled Cabbage
Curled cabbage, also known as kale, is a variety of cabbage characterized by its thick, curly leaves and dark green color. Highly valued for its nutritional qualities, it is rich in vitamins, antioxidants, and fiber. Its slightly crunchy texture and pronounced flavor make it an ideal ingredient for soups, salads, or smoothies.
This hardy vegetable withstands steaming or braising well, but it can also be enjoyed raw, often massaged with a bit of oil to soften its leaves.
Curled cabbage: 6, 7, or 8 pieces in EPS or high cardboard boxes.
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White Cabbage
White cabbage is a variety of cabbage with smooth, compact leaves, typically ranging from pale green to white. Its crunchy texture and mild flavor make it a versatile ingredient in many cuisines.
It is often used in salads, such as the famous coleslaw, or cooked in stews and soups. White cabbage is also valued for its nutritional benefits, including its high fiber and vitamin C content, while being low in calories. It stores well, making it a practical vegetable all year round
6, 7, or 8 pieces in EPS or high cardboard boxes; 6 or 8 pieces in Pack (baby cabbage).
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Red Cabbage
Red cabbage is a variety of cabbage distinguished by its intense purple color and slightly thicker leaves than white cabbage. Its flavor is slightly more pronounced, with a peppery note, making it ideal for colorful salads, marinades, or stews. It is particularly rich in antioxidants, as well as vitamins A and C.
Like white cabbage, red cabbage is a resilient vegetable that stores well and adds a unique touch of color and flavor to many dishes.
6, 7, or 8 pieces in EPS or high cardboard boxes; 6 or 8 pieces in Pack (baby cabbage).
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Brussels Sprouts
Brussels sprouts are small, round, green, and compact cabbages that grow in clusters along a thick stem. Their sweet and slightly nutty flavor, along with their firm texture, makes them an ideal accompaniment to many dishes.
They are often steamed, roasted, or sautéed, but can also be eaten raw, finely shredded in salads. Rich in fiber, vitamins C and K, Brussels sprouts are also recognized for their antioxidant properties, making them a nutritious and tasty food.
Sold in bulk, 5 kg in EPS or cardboard boxes; prepackaged in nets or bags.
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Broccoli
Broccoli is a cruciferous vegetable known for its characteristic green florets and tender texture. Valued for its delicate and slightly sweet flavor, it can be eaten raw in salads or cooked by steaming, sautéing, or roasting. Very versatile, it pairs well with a variety of dishes, whether simple or more elaborate.
Broccoli is also a powerhouse of nutrients: rich in fiber, vitamins C and K, as well as antioxidants, it is often recommended for a healthy and balanced diet.
Sold in bulk or wrapped in plastic.
5 or 6 kg net in high EPS boxes.
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Broccolini
Broccolini, also known as bimi or broccoli rabe, is a cross between broccoli and Chinese cabbage. It is characterized by its long, thin stems and tender small green florets. Its flavor is milder and sweeter than that of traditional broccoli, with a slight hint of bitterness.
It cooks quickly, whether steamed, sautéed, or grilled, making it perfect as a side dish or in salads. Rich in vitamins A, C, and fiber, broccolini is also valued for its nutritional benefits while adding a touch of visual refinement to the plate.
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Pak Choi
Pak choi, or bok choy, is a variety of Asian cabbage with glossy green leaves and crunchy white stalks. Highly valued in Asian cuisine, it is distinguished by its tender texture and delicate flavor, which is slightly sweet and peppery.
Pak choi cooks quickly, whether stir-fried, steamed, or in soup, and pairs well with soy or garlic-based sauces. Low in calories, it is rich in vitamins A, C, and calcium, making it both a nutritious and tasty vegetable.
8, 10, ou 12 pièces en vrac dans des caisses EPS hautes.
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