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Vegetables

 

VEGETABLES

Harasat is the absolute source for all your Fresh Vegetables & has become a name synonymous with quality supplier

We have earned a strong reputation in the food service industry for not only the top quality of the products we provide customers, but also the superior standard of our service and we maintain its for over the 5 years.

We have an Efficient Supply Chain & Logistics to move our produce from main farms in Middle East, North Africa & Central Asia to wholesale markets on Mediterranean & Black Seas and Caspian Sea regions and fresh produce and timely delivery to customers based on their needs.

01

Tomato

A nutritious vegetable commonly consumed both raw and in the process of preparing various dishes, is another wonderful Mayan gift to the world. The tomato hails from the western part of South America. Wild versions were small, like cherry tomatoes, and most likely yellow, not red. The Spaniards first introduced tomatoes in Europe, where they began to be used in Spanish and Italian cuisine. The French and northern Europeans mistakenly considered them poisonous because they are members of the deadly nightshade family. We can offer a wide range of widely known tomato varieties such as: Beef, Cherry, Cherry Vine, Cherry Yellow, Green, Heritage, Plum, Vine.

02

Eggplant

Also known as aubergine, is a flowering plant that belongs to the nightshade family. In the wild, eggplant grew in the Middle East, South Asia and India. It is there that you can meet the distant ancestors of eggplant, growing in the wild. The eggplant was first cultivated more than 1,500 years ago precisely in those parts, as evidenced by the ancient Sanskrit texts. For today Eggplant is actively used in the culinary of many countries of the world. We are ready to offer a wide range of widely known varieties of this vegetable.

03

Beans

Archaeologists have found bean seeds in Peru and Mexico, which indicate that it was cultivated for 5,000 years BC. After the expedition of Christopher Columbus in the 15th century, beans began to be bred in Europe, Africa and Asia. Recent studies have confirmed the presence of lutein's, beta-carotene, violaxanthin and neoxanthin in green beans. In some cases, the presence of these carotenoids in green beans is comparable to their presence in other vegetables, such as carrots and tomatoes. In addition, bean pods have a high protein content, despite a small number of calories. We can offer a wide range of widely known varieties of beans such as: Beans Broad, Beans Runner, Beans Fine.

04

Broccoli

Or also known as Asparagus cabbage. According to recent data, this variety of cabbage was obtained by hybridization in the northeast of the Mediterranean in the VI-V centuries BC. e. The earliest mention of broccoli is found in the French treatise Historia Generalis Plantarum (1587). Although broccoli is sometimes steamed, it is more nutritious if consumed raw. This vegetable is rich in trace elements and vitamins, especially C and K. In terms of vitamin A content, it surpasses all cabbage plants.

05

Cauliflower

Belongs to the group of cruciferous vegetables, also known as the cabbage family. It is closely related to broccoli, brussels sprouts, kale and cabbage. Origin of Cauliflower is from Asia Minor. Cauliflower cultivation began more than 600 years BC in the territory of modern Turkey. In the 16th century, cauliflower gained popularity in Europe, and in the early 20th century, cultivation began in America. Today, hundreds of varieties of cauliflower are available, varying in color, size, shape, taste and nutritional composition. Cauliflower has a very high nutritional value and is known as one of the healthiest plants on the planet.

06

Peppers

(Green, Red, Yellow, Orange)

A wonderful combination of tangy taste and crunchy texture, sweet bell peppers are the Christmas ornaments of the vegetable world with their beautifully shaped glossy exterior that comes in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite its diverse palette, all this is one and the same plant, known scientifically as Capsicum annuum. They also belong to the nightshade family, which includes potatoes, tomatoes and eggplant. Green and purple peppers have a slightly bitter taste, while red, orange and yellow are sweeter and almost fruity. Sweet peppers are not "hot".

07

Chilly

Also called Chili, chile, chilly, chily, Mirchi, Chile pepper, Paprika. The birthplace of this plant is tropical America. According to finds in Peruvian burials, it was cultivated here long before the Europeans arrived in America. The Spaniards and the Portuguese, who, during their sailing, discovered these spices for Europeans, called it "Indian." Currently, Chilly (hot peppers) are grown in most countries located in the tropics, but most of all - in India and Thailand.

08

Lemon

Is an evergreen plant belonging to the Rutaceae family. It origin from Asia, but today it can be found in tropical and subtropical regions around the world. Lemon cultivation began in the first century AD and today Lemon is not only an important part of the human diet, but it has many other, equally valuable properties that are used in the pharmaceutical, food, cosmetic industries, for the manufacture of perfumes and in cleaning products. It is also a staple food on marine vessels around the world as it prevents scurvy (a disease that occurs due to a lack of vitamin C in the diet).

09

Carrot

Carrots are an excellent source of beta-carotene and contain large amounts of fiber, vitamin C and potassium, as well as vitamin B6, folate and a number of minerals, including calcium and magnesium. Beta-carotene is important for vision, skin health, and normal growth. Carrots have a higher natural sugar content than any other vegetable except beets. That's why they are the main ingredients in various salads, raw or boiled, or as an ingredient and complement to a variety of cooked dishes giving them an additional palette of flavors.

10

Onions

More than just a tasty culinary plant, contain natural sugar, vitamins A, B6, C and E and minerals such as sodium, potassium, iron and dietary fiber. Onions are also a good source of folic acid. Cultivation of onions occurred is about 4 thousand years ago somewhere in Asia, presumably in the territory now engaged by Afghanistan and Iran. Onions were also grown as a garden crop in Ancient Egypt, Greece and India. The onion is mentioned in Holy Bible and cuneiform tablets of the ancient Sumerians. His images are present on the walls of the ancient Egyptian pyramids.

11

Potato

The homeland of potatoes is South America, where you can still see wild species of this plant. The introduction of potatoes into the culture was begun about 7-9 thousand years ago on the territory of modern Bolivia. In Europe, potatoes appeared in the second half of 16 century and was first mistaken for an ornamental plant and moreover as poisonous. French agronomist Antoine Parmenter (1737-1813) proved that potatoes have high taste and nutritional qualities. With its supply began the penetration of potatoes in the provinces of France, and then other countries. Even during the life of Parmenter, this allowed to defeat the often-occurring famine in France and to remove scurvy.

12

Celery

Is one of the most popular Mediterranean herbs, known for its strong aromatic taste, which gives a unique flavor variety to various dishes. This is a small two-year-old herb, native to the European part of the Mediterranean region. It can be easily grown as a home plant in home gardens due to its fragrant leaves, shoots, roots and seeds. All parts of the plant are added to the first and second courses, salads, drinks, sauces, seasonings. Rhizome is also used in dried form. The root crop can be used raw as an additional component of salad, as well as cook and bake, and dry for subsequent addition to soups and side dishes.

13

Pumpkin

The likely center of pumpkin origin is southern Mexico, spreading south through what is now known as Mesoamerica. Archaeological research has revealed evidence of domestication of the first pumpkin varieties, which lasted more than 8,000 years from the southernmost regions of Canada to Argentina and Chile. Domestication centers extend from the watershed of the Mississippi and Texas to Mexico and Central America to the northern and western parts of South America. After heat treatment, boiled or baked pumpkin is very well absorbed by the body and is widely used even for baby and diet food, and is also well used for salads and side dishes.

14

Cabbage

Is one of the oldest vegetables in the world and continues to be a dietary product worldwide. Cabbage is rich in fiber, vitamins C and K, does not contain fat and cholesterol. Cabbage is also an excellent source of fiber and vitamin K, as well as a good source of vitamin C, calcium, potassium and magnesium. Different varieties of cabbage have different nutritional strengths: purple cabbage has more vitamin C, and savoy contains more vitamin A, calcium, iron and potassium. It is a food source that contains manganese, vitamin B6, and folate, thiamine, riboflavin, calcium, potassium, vitamin A, tryptophan, protein, and magnesium. It has virtually no fat.

15

Courgettes

Also known as ZUCCHINI is one of the very low-calorie vegetables. It does not contain saturated fats or cholesterol. Its peel is a good source of dietary fiber that helps reduce constipation and provides some protection against colon cancer. In addition, zucchini, especially the golden varieties, are rich in flavonoid polyphenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help to remove harmful oxygen free radicals and reactive oxygen species (ROS) from the body, which play a role in aging and various painful processes.

16

Ginger

From 115 different chemical components contained in ginger root, therapeutic benefits are derived from gingerols, an oily resin from the root that acts as a powerful antioxidant and anti-inflammatory agent. These biologically active ingredients, especially gingerol, have been carefully studied clinically, and studies confirm the benefits to the whole body when using ginger on a regular basis.

17

Сucumbers

Are scientifically known as Cucumis sativus and belong to the same botanical family as melons (including watermelon and melon) and zucchini (including summer squash, winter squash, zucchini and pumpkin). Commercial production of cucumbers is usually divided into two types. From "fresh cucumbers" for fresh consumption or with the addition to various dishes on a garnish or in salads. "Pickles" are consumed after the previous processing as pickled pickles. For the sale of fresh cucumbers, larger varieties are usually taken and have a thicker peel, while pickled cucumbers are usually produced from smaller varieties and have a thinner peel.

18

Lettuce

Homeland of the plant is unknown. It may have originated from compass lettuce, growing wild in Western and Southern Europe, Western Asia, North Africa, Siberia, Central Asia, and Transcaucasia. In culture, lettuce is found in all countries of the world. Entered into the culture of consumption in the Mediterranean long before our era. He was known in Ancient China, Ancient Egypt, popular in Ancient Greece and Ancient Rome. In Europe, it began to be cultivated widely since the 16th century. There are about six varieties exist based upon their head formation and leaf structure. Leaf varieties with more bitter taste are rather rich in nutrients as well as antioxidants.

19

Radish

Is one of the oldest vegetables and was first mentioned in historical Chinese annals back in 2700 BC. The Egyptians grew them even before the construction of pyramids. The Greeks and Romans loved them as much as they could grow, and served them with both honey and vinegar. By 1500, radish cultivation reached England, Germany, Mexico, and Puerto Rico. The original radish was black. Other varieties are pink, dark grey, purple, two-tone green and white and yellow. In Britain, radish has been used in both cooking and medicine, usually to treat kidney stones, poor skin, and intestinal worms. Perhaps this worked because the colonists brought radish seeds with them to America.

We proud of our Quality, Service and Pricing

Guaranteed Quality

Our main aim is to offer highest quality fresh vegetables at the most affordable prices possible

Delivery in time

Our Efficient Supply Chain & Logistics move our fresh produce from farms to wholesale markets

Lowest Prices

We offer only freshest produce by the best possible market prices.

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33 500 Mersin city, TCDD

Liman Isletmesi Mudurlugu

+90 539 848 09-26

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