Eggplants
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Technical characteristics
- BrandAziya Agro Frukt
- Country of manufactureUzbekistan
Description
Eggplants (maturing time: April)
The use of eggplants reduces cholesterol level in blood, the pulp of fruits contains large amount of potassium which normalizes water metabolism in organism and improves work of cardiac muscle. It is low-calorie vegetable. At it there are vitamins C, B^ B2, PP and carotene. Potassium, sodium, calcium, magnesium, phosphorus and iron are part of inorganic substances.
The use of eggplants reduces cholesterol level in blood, the pulp of fruits contains large amount of potassium which normalizes water metabolism in organism and improves work of cardiac muscle. It is low-calorie vegetable. At it there are vitamins C, B^ B2, PP and carotene. Potassium, sodium, calcium, magnesium, phosphorus and iron are part of inorganic substances.
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Eggplants