Frozen vegetables

Cauliflower comes from Cyprus and it used to be called “Cypriot cabbage”. It has been known for 2,500 years. It was cultivated way back in ancient Egypt and Persia. After that, it was spread to Italy and throughout Europe in the 16th century.
It is also used as a frozen product in modern cuisine, because it keeps the qualities of fresh cauliflower. It is used in a wide variety of dishes, cooked or raw in salads.
It contains potassium, magnesium, calcium, manganese, iron, copper, zinc, fluorine, carotene and vitamins C, K, B1, B2, and B6.

Broccoli originates from the Mediterranean region, and its name comes from the Italian word 'brocco', which translates as ‘a twig’ or ‘a sprout’. It was grown in ancient times, but it didn’t spread throughout Europe until the 16th century, and Italian immigrants brought it to the United States.
Broccoli is an extremely rich source of nutrients, particularly potassium, folic acid, iron, beta-carotene and sulfur compounds, which makes it a vitamin and mineral bomb.
Instant freezing retains all the properties of fresh broccoli.

brokoli 

Bell pepper is among the most important vegetable crops.
This plant has a long tradition of cultivation and consumption, and it has a high nutritional value. It is an important component of human diet because it contains biologically important substances. It is particularly rich in vitamin C, several times more than lemons.
It can be used in a wide variety of ways, and when it is instantly frozen, it retains all its characteristics and nutritional values. The high nutritional and biological value of bell pepper is reflected in the rich content of carbohydrates, proteins, dietary fibers, oils, organic acids, minerals, vitamins, pigments, capsaicin and essential oils.

Carrots have the greatest amount of beta-carotene of all vegetables. Due to the extremely rich beta-carotene content, the consumption of carrots strengthens the organism resistance.
Instantly frozen carrots keep the same characteristics as fresh carrots and when preserved properly at -18 ° C, they are very practical for use in modern cuisine.
Carrots contain carbohydrates, proteins, carotene, vitamins B1, B2, B6, C, E, H, K, and PP as well as calcium, iron, potassium and copper.

Green string beans belong to the legume family and they are cultivated all over the world.
They are used very often in the preparation of meals with meat, in salads and preserved by fermentation or pickling. They have a very low caloric value, and an abundance of useful ingredients. Green string beans contain vitamins, minerals, dietary fiber, very little protein, no fat and only one calorie in 100g of cooked string beans.
Preservation by instant freezing retains all the properties of fresh green string beans.

Instantly frozen onion is a product which retains all the nutrients featured in fresh onions. The greatest medicinal and nutritional value comes from the mineral content and vitamins. The prevalent mineral substances are potassium, a lot of trace and microelements and vitamins carotene (provitamin A), B1, B2, E, H, K, P and vitamin C. The frozen diced onion is very practical for use in modern cuisine.

Sweet corn is used for human food in the milk stage of development, when it has tender, juicy and very tasty kernels. When the kernel is soft, juicy and sweet, it is used in a wide variety of dishes from soups to salads. Corn is one of the most popular vegetable crops and its consumption grows every year. Corn is very rich in phytonutrients, fiber, minerals and vitamins. It contains substantial quantities of carotene, lutein, and xanthine cryptoxanthin and vitamin A. It also contains B group vitamins, namely thiamine, niacin, pantothenic acid, folate, riboflavin and pyridoxine, zinc, magnesium, copper, iron and manganese. Thanks to freezing of fresh fruit and vegetables, this food is also available to us throughout the year. Sweet corn can be frozen as kernels or ears, depending on the purpose.