The aubergine is a vegetable belonging to the Solanaceae (nightshade) family, native to Southeast Asia, with an edible fruit from 5 to 30 cm long. It is cylindrical, oblong or elongated in shape in most cases, with a smooth, shiny skin and various colours depending on the variety.

The flesh is firm, with a spongy texture, and white.

Its energy and nutritional value is low compared with other fruits and vegetables.
It contains few vitamins, carbohydrates, proteins and minerals, and its main component by weight is water, which accounts for 92% of its composition. The most abundant mineral is potassium, with small quantities of phosphorus, calcium, magnesium and iron. It contains vitamins A, B1, B2, B3, C and folates.

It has a medium fibre content, but this is concentrated mainly in the skin and seeds. Its calorie content is almost zero. Aubergines contain substances such as amines (serotonin and tyramine) which can cause allergic reactions and headaches in some sensitive people. We have the best varieties, suited to market demand and to each harvesting period.

The tomato is a fruit, a species of the Solanaceae (nightshade) family native to America (Peru or Mexico), and is grown all over the world for consumption both fresh and processed in a variety of forms (sauce, purée, juice, dried, tinned).

The fruit (the tomato itself) is a juicy berry, normally subspherical, globular or elongated in shape and usually about 8 centimetres in diameter, shortly glandular-pubescent and green when unripe and generally taking on a intense red colour on ripening.

The tomato is a food with very few calories. In fact 100 grams of tomato provide only 18 kcal. Most of its weight is water and the second most important constituent is carbohydrates. It contains simple sugars, which give it a slightly sweet taste, and some organic acids, from which it derives its characteristic sour flavour.

The tomato is an important source of certain minerals (such as potassium and magnesium). The main vitamins it contains are B1, B2, B5 and C. It also includes carotenoids such as lycopene (the pigment that gives the tomato its characteristic red colour). Vitamin C and lycopene are antioxidants which have a protective effect on the human body. In the summer months tomatoes are one of the main sources of vitamin C.

We have the best varieties, suited to market demand and to each harvesting period.

The cucumber is a vegetable from an annual herbaceous plant belonging to the Cucurbitaceae (gourd) family.

The fruit, the cucumber, is very variable in size and generally oblong, ranging from cylindrical to subtrigonal in shape, green in colour, with scattered tubercules when immature and later greenish-yellow and smooth. The seeds, 8–10 by 3–5 mm, are oblong and whitish. This fruit is usually picked when still green and eaten raw or pickled, in which case it is normally called a gherkin.

Most of its weight (up to 97%) consists of water, and therefore its composition, though balanced, does not yield significant values; its beneficial effects are derived from the set of nutrients as a whole.

We have the best varieties, suited to market demand and to each harvesting period.