Cauliflower
₹50.00 – ₹100.00
Description
Cauliflower
It’s high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free.
Additional information
| Weight | 500 gm, 800 gm |
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| Product | Cauliflower |
Quick Comparison
| Settings | Cauliflower remove | Big Onion remove | Garlic remove | Green Apple remove | Potato remove | Apple remove | ||||||||||||||||||
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| Name | Cauliflower remove | Big Onion remove | Garlic remove | Green Apple remove | Potato remove | Apple remove | ||||||||||||||||||
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| Price | ₹50.00 – ₹100.00 | ₹140.00 – ₹280.00 | ₹150.00 – ₹320.00 | ₹130.00 – ₹260.00 | ₹70.00 – ₹120.00 | ₹90.00 – ₹160.00 | ||||||||||||||||||
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| Content | Cauliflower It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. | Big Onion An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. Its close relatives include garlic, scallion, leek, and chive. | Garlic Garlic is a species of bulbous flowering plant in the genus Allium. Its close relatives include the onion, shallot, leek, chive, Welsh onion, and Chinese onion. | Green Apple Green apples are light green in colour and have crisp and juicy white flesh, which has a tart taste compared to red apples. Green apple has its share of die-hard fans who relish it as a snack and in recipes like salads. | Potato The potato is a starchy food, a tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile | Red Apple The apple is one of the pome (fleshy) fruits. Apples at harvest vary widely in size, shape, colour, and acidity, but most are fairly round and some shade of red or yellow. The thousands of varieties fall into three broad classes: cider, cooking, and dessert varieties. | ||||||||||||||||||
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