Nutrition crafted from farm-fresh local produce — no artificial colours, no fake flavours, no compromises. Snacks and meals your children will actually crave.
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From the gummy that earns its sweetness to the dosa mix with hidden vegetables — every product is rooted in Telangana tradition and backed by real nutrition.
Jewel-coloured gummies packed with Vitamin C from amla and iron from beetroot — set with plant-based apple pectin, sweetened only with date syrup and jaggery. No gelatin, no artificial dye, no refined sugar. Every chew delivers actual vitamins, natural sweetness, and colour that only comes from nature.
| Nutrient | Per gummy (10 g) | Per 100 g | % DV |
|---|---|---|---|
| Energy | 18 kcal | 180 kcal | 1% |
| Carbohydrates | 4.4 g | 44 g | 2% |
| — Natural sugars | 3.1 g | 31 g | — |
| — Dietary fibre | 0.6 g | 6 g | 2% |
| Protein | 0.3 g | 3 g | 1% |
| Total fat | 0.05 g | 0.5 g | 0% |
| Vitamin C | 35 mg | 350 mg | 58% |
| Iron | 0.8 mg | 8 mg | 10% |
| Calcium | 9 mg | 90 mg | 1% |
| Potassium | 52 mg | 520 mg | 2% |
| Folate (B9) | 8 mcg | 80 mcg | 2% |
| Antioxidants (betalains) | ~12 mg | ~120 mg | — |
| Sodium | 4 mg | 40 mg | 0% |
Sample packaging concept
Light, airy baked sticks crafted from a blend of finger millet (ragi), foxtail millet, and roasted chana dal, with finely puréed local vegetables worked directly into the dough. Zero frying, zero palm oil. Packed with plant protein and dietary fibre to support the explosive growth of toddlers and school-going children.
| Nutrient | Per 10 g serving | Per 100 g | % DV |
|---|---|---|---|
| Energy | 22 kcal | 220 kcal | 1% |
| Carbohydrates | 3.5 g | 35 g | 2% |
| — Dietary fibre | 0.8 g | 8 g | 3% |
| Protein | 3.2 g | 32 g | 6% |
| Total fat | 0.7 g | 7 g | 1% |
| — Saturated fat | 0.1 g | 1 g | 1% |
| Calcium | 30 mg | 300 mg | 4% |
| Iron | 1.0 mg | 10 mg | 13% |
| Magnesium | 12 mg | 120 mg | 3% |
| Folate (B9) | 12 mcg | 120 mcg | 3% |
| Vitamin A (beta-carotene) | 45 mcg RAE | 450 mcg RAE | 6% |
| Zinc | 0.3 mg | 3 mg | 4% |
| Sodium | 50 mg | 500 mg | 3% |
Sample packaging concept
Cold-pressed using hydraulic pressing to preserve maximum vitamins, enzymes, and natural colour. Fruits and vegetables are harvested from partner farms within Telangana and Andhra Pradesh, cold-pressed within 24 hours, and bottled with zero heat treatment. Moringa leaves — a native Deccan superfood — provide exceptional Vitamin C, Vitamin K, iron, and active chlorophyll.
| Nutrient | Per 200 ml | Per 100 ml | % DV |
|---|---|---|---|
| Energy | 38 kcal | 19 kcal | 2% |
| Carbohydrates | 8.2 g | 4.1 g | 3% |
| — Natural sugars | 6.0 g | 3.0 g | — |
| Protein | 1.8 g | 0.9 g | 4% |
| Total fat | 0.2 g | 0.1 g | 0% |
| Vitamin C (total) | 52 mg | 26 mg | 87% |
| Calcium | 42 mg | 21 mg | 5% |
| Iron | 1.4 mg | 0.7 mg | 18% |
| Magnesium | 18 mg | 9 mg | 5% |
| Potassium | 280 mg | 140 mg | 8% |
| Vitamin K | 55 mcg | 27.5 mcg | 69% |
| Folate (B9) | 22 mcg | 11 mcg | 6% |
| Chlorophyll (active) | ~18 mg | ~9 mg | — |
| Sodium | 55 mg | 27.5 mg | 3% |
Sample packaging concept
Ready-to-cook batter mixes rooted in Andhra and Telangana culinary tradition — dosa, idli, and paratha — enriched with dehydrated vegetable powders, ancient millet grains, and aromatic natural spices. Parents get a shortcut to a nutritious home-cooked meal in under 15 minutes. Millets (jowar, bajra, ragi) replace refined flour entirely.
| Nutrient | Per dosa (30 g dry) | Per 100 g mix | % DV |
|---|---|---|---|
| Energy | 85 kcal | 283 kcal | 4% |
| Carbohydrates | 15.0 g | 50 g | 6% |
| — Dietary fibre | 2.1 g | 7 g | 9% |
| — Natural sugars | 1.2 g | 4 g | — |
| Protein | 4.5 g | 15 g | 9% |
| Total fat | 0.8 g | 2.6 g | 1% |
| Iron | 1.2 mg | 4.0 mg | 15% |
| Calcium | 28 mg | 93 mg | 3% |
| Magnesium | 22 mg | 73 mg | 6% |
| Zinc | 0.5 mg | 1.7 mg | 6% |
| Vitamin A (from carrot) | 60 mcg RAE | 200 mcg RAE | 8% |
| Vitamin C (from tomato) | 8 mg | 27 mg | 13% |
| Folate (B9) | 18 mcg | 60 mcg | 5% |
| Sodium | 90 mg | 300 mg | 5% |
Sample packaging concept
Biotechnology Engineer. Foodtech entrepreneur. Farmer's granddaughter. And the mother who refused to accept that "healthy" and "delicious" had to be in conflict.
"He had eaten two packets. Two — of a snack that turned out to be mostly refined flour, artificially coloured to look like carrot."
It started with a rushed school pickup, a cheerful packet of "Veggie Puffs," and a child happily crunching away in the back seat. The packaging declared — in bold green letters — "Made with real vegetables!" and "Rich in iron!" It looked wholesome. It smelled savoury. And a child who simply wanted something crunchy had no reason to question it.
That evening, Shravani turned the packet over and read the ingredients list the way only a Biotechnology Engineer reads one — slowly, and with growing alarm. The word "carrot" appeared ninth, wedged between two additives she recognised from her university toxicology modules. Refined flour led the list. Artificial orange colouring was third.
The snack was not dangerous in small quantities. But the realisation was: the entire category of children's food had quietly decided that kids couldn't handle real taste. That the only way to get a child to eat anything remotely nutritious was to bury it under processing, synthetic flavour, and bright dye — and call it a vegetable snack.
That night, she sat with a notebook and wrote one question at the top of a blank page: What would a snack look like if it started with the vegetable, not with the chemistry?
Shravani grew up in Telangana, in a joint family where her grandfather farmed jowar and her grandmother made everything from scratch — idli batter fermented overnight, chutneys ground on stone, vegetables from the kitchen garden that same morning. She did not think of this as a food philosophy when she was young. She thought of it as Tuesday.
Her training in Biotechnology gave her the science to understand why that food was good — the fermentation, the micronutrient density, the absence of processing. Her years working in technology gave her the discipline to turn an idea into a system. When those two worlds met in a kitchen — with two children as the world's most honest taste-testers — Green Nectar Essentials began to take shape.
What began as weekend kitchen experiments — beetroot gummies, ragi sticks baked in a home oven, cold-pressed carrot juice in a borrowed machine — evolved slowly and stubbornly into a proper product range. Early versions were rejected by the most demanding critics in the house. Textures were wrong. Flavours were "too healthy." Colours were "weird." Every failure was a brief.
Over time, through visits to local millet farms, conversations with cooperative farmers, and dozens of reformulations, the recipes found their balance — nutritious enough to matter, delicious enough that children actually chose them. The supply chain followed: six farm partners within Telangana and Andhra Pradesh, sourcing produce grown without synthetic inputs and delivered within 24 hours.
Green Nectar Essentials launched in Hyderabad, with a single belief: that children deserve food that is genuinely good — not just food that is marketed as good.
"A child who eats a beetroot gummy and knows it's beetroot is a child learning to love real food. That is the entire point."
Every Green Nectar product reflects the standards we hold for our own children — no exceptions, no compromises.
Every product starts with actual fruits and vegetables from known local farms — not anonymous imported powders.
No synthetic colours, artificial flavours, or preservatives you cannot pronounce appear in any of our products.
100% of our raw materials are grown in Telangana and Andhra Pradesh — keeping food miles minimal and freshness maximal.
Formulated by a Biotechnology Engineer — every nutrient claim is validated, every recipe optimised for bioavailability.
Healthy means nothing if it stays uneaten. Our flavour lab is a kitchen table with two very honest young critics.
Our supply chain begins and ends within Andhra Pradesh and Telangana — guaranteeing the shortest possible time from harvest to your child's plate.
Our home and manufacturing hub. Processing and packing happens here, within hours of produce arriving from our farm partners.
Ragi, jowar, bajra, and foxtail millet from small-holding farmers across Telangana's millet belt, sourced from certified natural-farming cooperatives.
Carrots, spinach, beetroot, tomatoes, and seasonal greens grown on our own farm plots and by trusted neighbouring farmers within a 60 km radius of Hyderabad.
Watermelon, guava, mango, citrus, and pomegranate from established orchards across both states — picked at peak ripeness, cold-pressed within 24 hours of harvest.
Whether you're a parent curious about ingredients, a retailer interested in stocking our products, or a local farmer wanting to supply us — every conversation is welcome.