Mango is rich in fiber, so if you have at least one mango every day, you are almost guaranteed to prevent constipation, piles, and symptoms of a spastic colon.


Pomelo species is of small trees, perennial life. High vitamin C


The pineapple (Ananas comosus) is a tropical plant with an edible multiple fruit consisting of coalesced berries, also called pineapples and the most economically significant plant in the Bromeliaceae family.


The avocado is a rather unique type of fruit. Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.

Dragon Fruit

Who knew there was a plant with a flower like an explosion of flame, which produces a beautiful but short-lived fruit with the appearance of a brilliant pink rosebud?


Sapodilla is a delicate brown fruit which tastes sweet and yummy.

Green Banana

These green, firm bananas are made up mostly of starch which takes up about 80 percent of the fruit’s dry weight, and much of the starch is resistant starch.

Ripe Papaya

Christopher Columbus actually called the papaya as the Fruit of the Angels when he noticed how strong the Caribbean natives were when they eat the fruit. Papayas are consumed either ripe or green. You may be wondering which of these two is better in terms of improving your health.


Watermelon is one of the most used fruits worldwide. It has powerful effects on the human’s body. These effects are good for all your health from your brain to your feet.

Vegetable Seed


Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. Broccoli is often boiled or steamed but may be eaten raw.

Yellow Onion

Yellow onion is a variety of dry onion with a strong flavour. They have a greenish-white, light yellow, or white inside, its layers of papery skin have a yellow-brown or pale golden colour. It is higher in sulphur content than the white onion, which gives it a stronger, more complex flavour.

Lemon Grass

Lemon grass is a tropical spice that is popular in Vietnamese cuisine.


In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, sambals, and marinades, used as a condiment or eaten raw, both fresh and dried.


Vietnam agriculture is endless fields with potato. The projects ‘Growing with the potato’ is trying to make Vietnam self-sufficient in the production of potatoes. Interestingly, the project involves the whole chain from producer to consumer.

Long Cabbage

Long Cabbage has probably found a place at your table at one time or another. This is one of the first Asian vegetables to have taken root in Vietnam households. Once considered an exotic ingredient, this cabbage can be found in most well-stocked grocery stores across the Vietnam.

Fresh Lime

Fresh Lime are a small citrus fruit, whose skin and flesh are green in color and which have an oval or round shape with a diameter between one to two inches. This fruit are also used to accent flavors in foods and are a common ingredient in Vietnamese cuisine. They are grown year-round in tropical climates and are usually smaller and less sour than lemons.


Taro is a root grown in semi-tropical and tropical climates all over the world. Taro root is used in a similar fashion to a potato, but in fact has better nutritional qualities than a potato and is a strong link to Hawaiian culture. There are hundreds of varieties of taro grown throughout the world in both wetland and dryland conditions. Used as a starchy component of many diets, it’s non-allergenic, easy to digest.

Purple Yam

Purple yam or many other names, is a species of yam, a tuberous root vegetable. The tubers are usually vivid violet to bright lavender in colour, hence the common name, but they may sometimes be plain white.

Bell Pepper

The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple. Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”. The whitish ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter.


Fresh Lemon From Viet Nam. Source provides abundant vitamin C with best price and high quality. Lemons are we modeled VietGAP cultivated and harvested with care, equal-sized lemon.

White Radish

White radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable.

Sweet Potato Japan Breeding

Sweetpotato is an outcrossing hexaploid that is cultivated in the tropics and warm-temperate regions of the world. Sweetpotato has played an important role as a famine-relief crop during its long history and has recently been reevaluated as a health-promoting food.

Fresh Ginger

Fresh ginger is a staple in kitchen. It is an extremely versatile ingredient, from savory to sweet, be it main, beverage, dessert, or salad. It can even be medicine — hot ginger tea with lemon, honey and brandy …

Green Edamame

Edamame is typically harvested by hand to avoid damaging the crop’s stems and leaves. Green soybean pods are picked before they fully ripen, typically 35 to 40 days after the crop first flowers.


Cassava is a root vegetable widely consumed in developing countries. It provides some important nutrients and resistant starch, which may have health benefits.


A round, bulbous root vegetable with origins in the Mexican peninsula, jicama (pronounced hee-cama) is part of the legume family and grows on vines. This little-known tuber is grown in the warm climates of Vietnam, where it’s an important as well as extremely versatile food source.

Fresh Carrot

Carrot makes the most of carrot’s beta carotene benefits and helps improve immune function, protect skin and eye health and fight free radical

Round Cabbage

Round Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.

Young Corn

Young corn ears can be consumed raw, with the cob and silk, but as the plant matures (usually during the summer months), the cob becomes tougher and the silk dries to inedibility. By the end of the growing season, the kernels dry out and become difficult to chew without cooking them tender first in boiling water.