Fresh
Vegetables:
Asparagus: has a fleshy spears topped with
bud-like
compact
heads.
It
has
a
succulent
taste
and
tender
texture
and
has
been
considered
a
delicacy
since
ancient
times.
The
edible
are
the
young
stems
which
need
to
boil
for
10
to
15
minutes
before
eating.
Raw
asparagus
may
cause
nausea
or
diarrhea.
The
fleshy
roots
are
a
good
source
of
starch.
Asparagus
is
high
in
Folic
Acid
and
is a
good
source
of
potassium,
fiber,
vitamin
B6,
vitamins
A
and
C,
and
thiamin.
[More
info
Asparagus]
Baby corn: is a tall, straight
annual
plant
with
the
creamy-white,
long
cob.
The
small
seeds
which
are
around
the
cobs
are
light
yellow
color
and
called
fish
roe.
There
is a
clear,
green,
silky
fiber
between
the
flesh
and
the
skin.
The
young
baby
corn
is
firm
and
crispy.
It
can
be
eaten
raw
or
cook
in
many
recipes.
Baby
corn
is
high
in
vitamin
A,
carbohydrate,
and
phosphorus.
[More
info
Baby
corn]
Yard long bean: has a long and green
succulent
pods.
The
young
pod
has
crisp
flesh
and
smooth
skin
while
the
mature
pod
is
swell
out
and
tough.
The
skin
is
wavy
and
rough
with
kidney-shape
seeds
inside.
The
plant
is
propagated
through
seeds.
It
can
be
eaten
with
soup
or
fried
with
other
vegetable.
Amino
acid
in
yard
long
bean
produces
high
protein
and
enrich
with
calcium,
phosphorus,
and
fiber
that
helps
reduces
cholesterol.
Bird
Chilli
(Red):
A
very
hot
tiny
chilli
3-4
cm
long.
The
skin
color
is
red
and
green
and
the
taste
is
hot.
Most
people
will
find
these
very
hot
even
without
the
seeds.
This
little
vegetables
are
utterly
delicious
and
an
essential
part
of
the
cuisine.
It
is
used
mainly
in
Thai,
Chinese,
Indonesian,
Malaysian,
Indian
or
Spanish
dishes.
Sweet Pea: A sweet pea is an annual climber
plant
that
can
grow
along
any
support
which
is
provided.
The
green,
crispy
pods
are
flat
and
slightly
curve
with
5-7
green
seeds
inside.
There
are
two
types
of
sweet
peas.
First
one
is
the
seeds
are
edible
and
preferably
boil
before
cooking.
The
second
one
is
the
entire
pod
is
edible.
The
outer
skin
is
thin
and
smooth,
can
be
eaten
as
fresh
vegetable,
boil,
or
fried.
It
is
enrich
with
carbohydrate,
protein,
iron,
calcium,
phosphorus,
and
beta
carotene.
Lemon Grass: is a long thick grass
with
leaves
at
the
top
and
a
solid
portion
several
inches
long
at
the
root
end.
The
lower
portion
is
sliced
or
and
used
in
cooking.
The
fresh
stalks
and
leaves
have
a
clean
lemon
like
aroma
because
they
contain
an
essential
oil.
As a
spice,
fresh
lemon
grass
is
preferred
for
its
vibrant
flavor.
Lemon
grass
is
used
in
all
sorts
of
dishes
and
also
extract
into
oil.
It
is
also
a
good
source
of
Folate,
Magnesium,
Zinc
and
Copper
Iron
and
Potassium.
Yard Long Bean: has a long and green
succulent
pods.
The
young
pod
has
crisp
flesh
and
smooth
skin
while
the
mature
pod
is
swell
out
and
tough.
The
skin
is
wavy
and
rough
with
kidney-shape
seeds
inside.
The
plant
is
propagated
through
seeds.
It
can
be
eaten
with
soup
or
fried
with
other
vegetable.
Amino
acid
in
yard
long
bean
produces
high
protein
and
enrich
with
calcium,
phosphorus,
and
fiber
that
helps
reduces
cholesterol.
Keffer
Lime
Leaf:
Glossy
dark
green
leaves
are
joined
together
end
to
end,
forming
a
figure
eight
patterns.
It
adds
a
refreshing
taste
that
Chinese
Morning
Glory:
Chinese
water
convolvulus
is
an
annual
plant
with
straight,
segmented
stem
that
do
not
creep
along
the
ground.
The
green
leaves
are
long
and
tapering.
The
tender
shoot
tips
and
leaves
are
eaten
fresh
or
lightly
cooked.
It
is
rich
in
vitamin
A
and
protein
Holy Basil: It is a small annual plant
with
green
edges
leaves.
The
young
stem
is
covered
with
soft
hair.
The
flowers
grow
along
the
end
of
the
branches
with
white
or
purplish
petal.
It
is a
fragrant
herb
that
is
used
to
enhance
the
Thai
dishes.
There
are
two
kind
of
sacred
basil:
the
more
flavored
red
basil
has
dark
green
leaves
with
reddish
purple
stem
while
the
other
one
with
milder
flavor
has
medium
green
leaves
with
very
light
green
stem.
Sweet
Basil:
It
is a
hairy,
labiates
plant,
growing
about
3
feet
high.
The
stem
is
obtusely
quadrangular;
the
leaves
are
dark
green
with
smooth
surface
and
a
pointed
tip.
The
flowers
are
white
and
grow
on
long
stalks
in
several
layers
at
the
end
of
branches.
The
young
leaves
can
be
eaten
as
fresh
vegetable
or
added
to
food
to
give
a
pleasant
aroma.
Volatile
oil
can
also
be
extracted
from
the
leaves.
Okra:
Okra
is a
tall
growing,
warm-season,
annual
vegetable
that
grows
into
a
bush.
The
green
pod
is
long
and
tapering
and
covered
with
soft
down.
It
has
a
jagged
ridge
throughout
the
pod
and
the
end
is
pointed.
The
young
pod
has
a
crispy
flesh
and
become
tough
as
it
ripens.
Okra
is
powerhouse
of
valuable
nutrients.
Nearly
half
of
which
is
soluble
fiber
in
the
form
of
gums
and
pectin's
which
helps
to
lower
serum
cholesterol,
reducing
the
risk
of
heart
disease.
The
other
half
is
insoluble
fiber
which
helps
to
keep
the
intestinal
tract
healthy
decreasing
the
risk
of
some
forms
of
cancer.
* Note
:
Other
vegetables
please
contact
us
to
have
more
info
and special
price.
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