Onions, one of the oldest vegetables, are found in a large number of recipes and preparations spanning almost the totality of the world\\\'s cultures. They are now available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. They are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy and pungent or mild and sweet. Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the United Kingdom and Australia, and are referred to simply as \\\"pickled onions\\\". Onions are widely used in India and Pakistan, and are fundamental in the local cuisine. They are commonly used as a base for curries or made into a paste and eaten as a main course or as a side dish. They often make the person cry when cutting the onion so wear protective eye gear. Tissue from onions is frequently used in science education to demonstrate microscope usage, because they have particularly large cells that are readily observed even at low magnifications.

It is the base vegetable of world\'s most delicious dishes including soups and casseroles. Sauerkraut is the world fame fermented cabbage dish associated with Germany, Alsace, and the Netherlands. \"Cabbage rolls\" are quite popular at all corners of the globe. Cabbage soup is popular in central Europe and eastern Europe, and cabbage is an ingredient in some kinds of borscht.

The potato contains vitamins and minerals that have been identified as vital to human nutrition, as well as an assortment of phytochemicals, such as carotenoids and polyphenols. A medium-sized 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals. Nutritionally, the potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage.[48][49][50] The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increased resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.[51] The nutrients of the potato seem to be fairly evenly distributed between the flesh and the skin. For a medium potato, with and without the skin, nutritiondata.com gives the following:[52][53] Nutrient Without skin (156 g) (% RDA) With skin (173 g) (% RDA) Vitamin C 33 28 Thiamin 11 7 Niacin 11 12 Vitamin B6 23 27 Folate 4 12 Pantothenic Acid 9 7 Iron 3 10 Magnesium 10 12 Potassium 17 26 Copper 17 10 Dietary Fiber 9 15 Almost all the protein content of a potato is contained in a thin layer just under its skin.[54] The cooking method used can significantly impact the nutrient availability of the potato. Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low GI diet. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc.), and with what it is consumed (i.e., the addition of various high fat or high protein toppings).[55]

Tomato plants are vines, initially decumbent, typically growing six feet or more above the ground if supported, although erect bush varieties have been bred, generally three feet tall or shorter. Indeterminate types are \\\"tender\\\" perennials, dying annually in temperate climates (they are originally native to tropical highlands), although they can live up to three years in a greenhouse in some cases. Determinate types are annual in all climates. Tomato plants are dicots, and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When that tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines.[26] Tomato plant vines are typically pubescent, meaning covered with fine short hairs. These hairs facilitate the vining process, turning into roots wherever the plant is in contact with the ground and moisture, especially if there is some issue with the vine\\\'s contact to its original root. Most tomato plants have compound leaves, and are called regular leaf (RL) plants. But some cultivars have simple leaves known as potato leaf (PL) style because of their resemblance to that close cousin. Of regular leaves, there are variations, such as rugose leaves, which are deeply grooved, variegated, angora leaves, which have additional colors where a genetic mutation causes chlorophyll to be excluded from some portions of the leaves.[27] Their flowers, appearing on the apical meristem, have the anthers fused along the edges, forming a column surrounding the pistil\\\'s style. Flowers in domestic cultivars tend to be self-fertilizing. Tomato fruit is classified as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. The fruit contains hollow spaces full of seeds and moisture, called locular cavities. These vary, among cultivated species, according to type. Some smaller varieties have two cavities, globe-shaped varieties typically have three to five, beefsteak tomatoes have a great number of smaller cavities, while paste tomatoes have very few, very small cavities. The seeds need to come from a mature fruit, and be dried/fermented before germination.

Many of us have walked along the vegetable aisle of the grocery store and seen fruits and vegetables that…well, we were afraid to ask about. Eggplants probably fall into that category. Those large purple pear shaped vegetables look so appealing. If only we knew what to do with them. But then the questions comes to mind - is there anything in eggplant that is good for me? Should I be eating more eggplant Eggplant (Solanum melongena) also known as aubergine, belongs to the Solanaceae family of plants. Eggplant requires a long growing season, so it is usually started in the greenhouse. The nutrient content of eggplant is not very exciting. It is low in fat and protein but does contain some fiber A search of the scientific literature shows that most interest has centred on the peels of purple eggplant. The skin gets it colour from a chemical called nasunin or more correctly delphinidin-3-(p-coumaroylrutinoside)-5-glucoside. Nasunin has been shown to have both antioxidant and antiangiogenic activities. In the field of cancer research, antiangiogenisis agents were heralded as a new way of preventing cancer cells from growing and spreading by stopping the development of new blood vessels. As a cancer grows, it needs new blood vessels close by to provide nutrients. When new blood vessels are prevented from developing, the cancer starves and dies. The whole vegetable has also potential beneficial effects. Eggplant fruit juice exhibits an antimutagenic activity when tested in laboratory tests. It is suggested that there are multiple components that exist in the eggplant fruit including lutein that may be responsible. Perhaps the most obvious question that comes to mind is “how did this purple vegetable get its name?” The answer may lie in a white variety of aubergine. When ripe the vegetable looks exactly like a big egg. Like its namesake, you might want to have more eggplant in your diet.

Besides drink, food and shade, coconut tree offers the possibilities of housing, thatching, hats, baskets, furniture, mats, cordage, clothing, charcoal, brooms, fans, ornaments, musical instruments, shampoo, containers, implements and oil for fuel, light, ointments, soap, and more. Its leaves are used to make baskets, roofing thatch etc., apical buds of adult plants are an excellent palm-cabbage, an alcoholic drink known as Toddy or palm wine is extracted from its sugar sap, tapped from the inflorescence by means of apposite cuttings. The tree is considered the most useful tree in the tropics because it provides everything needed to sustain life - The Kalpa Vriksha

We offer dry coconut to our valued customers which is a simple nut obtained from the palm family. Each part of the dry coconut is exceptionally useful as it can be widely used for the different purposes. It has seed which is used for the edible purposes, the cir is used for making ropes and mats, coconut water is consumed for the high nutritional content and its oil is used for the medicinal and cosmetic purposes. Dry coconut can also be delivered within given time frame

Two types of copra namely milling and edible are made in India. Milling copra is used to extract oil while edible grade of copra is consumed as a dry fruit and used for religious purposes. Milling copra is generally manufactured by adopting sun drying and artificial means. Substantial quantity of milling copra is manufactured using modern hot air driers resulting in the availability of superior quality copra which is required for the manufacture of best grade coconut oil. A good number of farmers\' co-operative societies are also involved in the manufacture and marketing of milling copra. Milling copra is available in different grades. Edible copra is made in the form of balls and cups. Different grades of edible copra are available in the market according to the size, colour etc.

Shell Charcoal is an important product obtained from coconut shell. Shell charcoal is used widely as domestic and industrial fuel. It is also used by blacksmiths and goldsmiths and in laundries. Shell Charcoal is also used to produce activated carbon. Activated Carbon produced from coconut shell has certain specific advantages as the raw material can adsorb certain molecular species. Shell is carbonized by using methods like pit method, drum method, destructive distillation etc. The shell charcoal is the raw material required for the manufacture of activated carbon. The shell charcoal is manufactured by burning shells of fully matured nuts in limited supply of air sufficient only for carbonisation, but not for complete destruction. The output of charcoal in the traditional pith method is just below 30 per cent of the weight of the original shells. In India the average output in the traditional method has been found to be 35kg of charcoal from 1000 whole shells or about 30,000 whole shells yield 1 tonne of charcoal. Sometimes, especially when the processing is defective, the output is still lower and nearly 50,000 shells are required to produce one tonne of charcoal. To obtain good quality charcoal, fully dried, clean, mature shells should be used. Now several modern methods are in vogue for the production of charcoal. In the modern waste heat recovery unit the heat generated by the burning of coconut shells is used for drying copra and shell charcoal is obtained as by-product. A simple and efficient method adopted for the production of charcoal on cottage scale is given below.

If the soil is fertile and contain components like micro and macronutrints, many gardening problems can be nullified. Much attention must be paid to keeping it in good condition.The ideal vegetable garden soil is deep, friable, well drained, and has high organic matter content. Proper soil preparation provides the basis for good seed germination and subsequent growth of garden crops. Careful use of various soil amendments can improve the physical and biological condition of soil and provide the best possible starting ground for your crops.Coirpith not only revitalizes your plants, it induces uniformity in growth by enhancing water retention and microbial activity. Coir pith contains high quality of nutrients that keep the soil healthy in a natural way. It acts as a top dressing that helps maintain moisture and reconditions the soil. Coir pith enhances the nutrient carrying capacity of plants.Sustainable agriculture practices such as this creates a healthy perfect loop from table to earth. Pure and natural, this organic biodegradable matter is an economical and natural alternate for rockwool slabs, peatmoss and perlite . This natural spongy coir industry by-product is a perfect organic growing medium for fruits such as strawberry, vegetables such as pepper, cucumber, tomatoe, and flowers such as gerbera, gladiol, lily, anthurium and rose.