AGRISERT

Peppers belongs to the nightshade family and are originally from the Mediterranean. The plant prefers a sunny location which is protected from the wind, such as in front of the southfacing wall of a house. Peppers can be eaten raw or cooked. However, they can also be used as a condiment and even as a raw material for the extraction of food dyes. Surely you have already tried the wellknown “chili paste”. Nutritionally, peppers are very rich in vitamins A, B, C and E, in addition to having antioxidant properties. The hottest peppers also contain a substance called capsaicin that is responsible for their characteristic spiciness. Peppers also stimulate blood circulation and the secretion of saliva and gastric juices, for example.

DEHYDRATED TOMATO POWDER

Beetroot is a root used in cooking that can be consumed in natura, or in the form of soups, juices, preserves or many other options. With a sweet taste, beetroot has a high concentration of carbohydrates. Beetroot is rich in vitamin A, which helps us to see better, as well as B complex vitamins, which are important for the immune system, including folic acid, which is related to good fetal formation, and vitamin C, which has an antioxidant action and performance, which is beneficial for the immune system.

Nutritional value and medicinal properties Cabbages stand out among other vegetables because they contain vitamin A1 (retinol) and B2 (riboflavin), as well calcium and iron, which are minerals. They relieve constipation (to relieve constipation, you should consume dishes with boiled cabbage). They help to avoid bad moods (a few raw or cooked cabbage leaves should be consumed before a heavy meal).; They help with cuts and wounds (for fast healing, apply a fresh cabbage leaf to the wound).;