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    Leafy Items

    PATRAVELI PAN

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    Banana Leaf

    BANANA LEAF

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    Choulsa Mango

    CHOULSA MANGO

    Mango is a very attractive, evergreen tropical tree with glossy, dense foliage. The juicy, ripe mango fruit has a rich, tropical aroma and flavor that summons thoughts of sunny climates and sultry breezes.

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    Amrapali Mango

    AMRAPALI MANGO

    Amrapali (mango) is a hybrid of the ‘Dasheri’ and ‘Neelum’ mango varieties. It features a rich orange-red flesh and higher levels of carotene.
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    Lengda Mango

    LANGDA MANGO

    Mangos are also an excellent source of: Vitamin A. Vitamin C.

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    Mango

    PAYARI MANGO

    Payari Mango, the best mango variety from Konkan Maharashtra, is known for its tender, juicy taste with a mix of apricot and peach taste, making you feel that nature has blended it for you.

    100 gms Payari contains:

    • Calories: 60
    • Fat: 0.38 g
    • Sugar: 13.7 g
    • Protein: 0.82 g
    • Dietary fiber: 1.6 g
    • Carbohydrate: 15 g
    • Vitamin B2 (Riboflavin): 0.038 g
    • Vitamin B3 (Niacin): 0.669 g
    • Folate: 0.43 microgram
    • Choline: 7.6 mg
    • Vitamin K: 4.2 micrograms
    • Vitamin C: 36.4 mg
    • Vitamin E: 0.9 mg
    • Calcium: 11 mg
    • Magnesium: 10 gm
    • Potassium: 168 gm
    • Iron: 0.16 gm
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    Dasheri Mango

    DASHERI MANGO

    Dasheri mangoes, like other mango varieties, are an excellent source of vitamin C to strengthen the immune system and fiber to regulate the digestive tract. The fruits are also a good source of vitamin A to maintain healthy organ functioning, folate to assist in producing red blood cells, and other amounts of zinc, vitamin E, iron, and calcium. In addition to vitamins and minerals, Dasheri mangoes contain phytochemicals in the skin that may have antioxidant-like properties to reduce inflammation.

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    Mango

    RAW MANGO

    • The raw mango is commonly green in color and is highly appreciated for its nutritional value.
    • They are outstanding suppliers of Vitamin C, which is relatively more than ripe mangoes.
    • Raw mangoes are tangy in taste and have a tempting aroma.
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    Mango

    TOTAPURI MANGO

    Totapuri Mango has a parrot beak like tip and hence the name derived as Kilimooku. It is a special variety grown across Southern states. Totapuri is also known as Kallamai, Collector, Kalamani across various regions. Kilimooku mangoes on ripening turns yellow with thick skin and yellowish orange pulp inside. Each piece weighs around 250 to 500 gms. It is the only mango that can be eaten in unripe greeny stages by slicing and pouring salt with chilli powder.

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    Fruit

    WATER MALON

    Watermelons are considered best for summers as they have nearly 92% water content in them and keep us hydrated. However, apart from this, the fruit also has a range of other benefits which help our body in dealing with issues that accompany hot weather.

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    Fruit

    SINGODA

    Singoda are super nutritious and low in calories. They can be included in weight loss diet as well. Regular intake of Singoda can provide you with fibre, protein, potassium, calcium, manganese and copper.

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    Fruit

    JALEBI IMLI

    • Culinary use: This flesh can be eaten raw, boiled or made into a refreshing beverage that is suggestive of lemonade. Seeds – raw or eaten in curries.
    • Ornamental use: Can be grown as avenue plant.
    • Medicinal use: The leaves can be used as a plaster to allay pain even from venereal sores, and can relieve convulsions. A paste made from the leaves is applied externally to treat muscular swellings caused by some inflammations. The leaves together with salt can cure indigestion and, in larger doses, can also induce abortion.