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Pepper Agro

COM022

Pepper Agro Vegetable Seed Gourd 8 Variety with Free Germination Root Plug

    1. SNAKE GOURD(1g:6 nos)
    2. PUMPKIN-BIG (1g:8-12 nos)
    3. ASHGOURD(1 g: 17-25 nos)
    4. BITTERGOURD(1g: 5-9 nos)
    5. HYBRID CUCUMBER SAMBHAR(1g:50-60 nos)
    6. BOTTLE GOURD(1g: 5-9 nos)
    7. CUCUMBER (1g:38-44 nos)
    8. RIDGE GOURD(1g: 9-12 nos)
    9. Germination percentage:65-70, Physical purity:98, Success rate:70.
    1. SNAKE GOURD: Season: June- July, January- February ;Apply fertilizer as basal dose and 30 days after planting: Provide stakes and train the plants to reach the pandal height (2 m), Harvesting starts from 45 to 60 days after sowing.
    2. PUMPKIN-BIG:Season: May-July and December-January, Apply fertilizer as basal dose and 30 days after planting: Fruits can be harvested 85 - 90 days after sowing.
    3. ASHGOURD: Season: May-July and December-January, Apply fertilizer as basal dose and 30 days after planting: Fruits can be harvested 90-100 days after sowing.
    4. BITTERGOURDseason: July, January, Apply fertilizer as basal dose and 30 days after planting: Harvesting of bitter gourd starts 55-60 days after sowing in every alternate days.
    5. HYBRID CUCUMBER SAMBHAR: Season: June, January to April, Apply fertilizer as basal dose and 30 days after planting,Harvesting commence from 45 days after sowing.
    6. BOTTLE GOURD(Season: July, January. the plant is trailed in pandal/trellies and inorder to get more yield remove lateral branches till the runner branch reach the top of Pandal/trellies. Harvesting commence from 60 days after sowing.
    7. CUCUMBER: Season: June, January to April, Apply fertilizer as basal dose and 30 days after planting. Harvesting starts from 45 days after sowing.
    8. RIDGE GOURD: Season: July, January. Apply fertilizer as basal dose and 30 days after planting. It can be trailed in pandal. Harvesting starts from 45 to 60 days after sowing.
    1. They are one of very low-calorie root vegetables.
    2. Fresh root provides just 16 calories per 100 grams.
    3. Nonetheless; they are an excellent source of antioxidants, electrolytes, minerals, vitamins and dietary fiber.
    4. Radish, like other cruciferous and Brassica family vegetables, contains isothiocyanate antioxidant compound called sulforaphane.
    5. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by its cancer-cell growth inhibition, and cytotoxic effects on cancer cells.
    6. Fresh roots are a good source of vitamin-C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin-C is a powerful water soluble antioxidant required by the body for synthesis of collagen.
    7. It helps the human body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.
    8. Also, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

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