ZENXIN’s Top 10 Organic Vegetables for Weaning Babies

From 6 months onwards, an exclusively breastmilk diet will no longer provide enough energy and nutrients for the infant, so complementary foods will have to be introduced to fill the gaps. After 6 months, the stores of some nutrients such as iron start to run out therefore additional/external sources from complementary food rich in iron is needed. These gaps will increase as the baby grows older, bigger and becomes more active. The baby’s optimal growth might be hindered if the gaps are not filled.

Some of the nutrients your baby needs include:

Protein Needed for many functions in the body, including digestion and protection against diseases.
Iron Important for the production of haemoglobin or red blood cells, to carry oxygen to every part of the body. Deficiency may cause anaemia.
Calcium Important mineral for building strong bones and teeth.
Vitamin A Helps promote good vision, especially in low-light. Also important for growth and development, and the maintenance of a healthy immune system.
Vitamin C Needed in many important functions of the body, such as growth, healing and protection from infections. Also helps with absorbing iron from foods.
Folate or folic acid Needed to make DNA and RNA, genetic materials essential to the production of new cells in the body.
Dietary Fiber Aids digestion and helps to maintain a healthy bowel. Deficiency may cause constipation.

1. Organic Potato

When to introduce? Between 6 and 8 months.

Potato is a suitable source of starch. It provides ample energy in the form of carbohydrates to meet the energy requirements of a growing baby.


Basic White Potato Puree

Step 1: Peel potatoes and cut into small chunks
Step 2: Place chunks into a steamer basket you have inserted into a saucepan – add just enough water to see it rising up through the holes.
Step 3: Steam until tender, be sure to check on the water level.
Step 4: Reserve any left over water to use for thinning out the potatoes
Step 5: Place into your choice of appliance for pureeing and begin pureeing.
Step 6: Add the reserved water as necessary to achieve a smooth, thin consistency. You may also use breast milk or formula to make the puree if you wish.

**Top Tip: Avoid adding salt, sugar or salty sauces (such as soy sauce) into your baby’s food. Potatoes can be a little bland, but goes really well with other vegetables such as carrots, green beans, pumpkin and parsnips. Add them to your puree to give more colour, taste and nutrition!

2. Organic Sweet potatodreamstimemedium_19526386

When to introduce? Between 4 and 6 months.

Also a good source of carbohydrate, sweet potatoes are high in Vitamin A, Vitamin E, potassium, calcium and folate. It is also high in fiber content to help digestion and improve bowel health.


Sweet Potato & Apple Mash

Step 1: Steam or bake apples and sweet potatoes together until tender.
Step 2: Puree as needed, adding water to thin if required.
Step 3: You may also chop or dice for a finger food salad.

3. Organic CarrotSONY DSC

When to introduce? Between 6 and 8 months.

Very high in beta-carotene, a precursor to Vitamin A. It is easy to digest and packed full of nutrients including Vitamin A, Vitamin C and Calcium.


Carrot & Brown Rice Casserole

Step 1: Combine the carrots, rice, onions, herbs, and salt in a bowl, and stir to mix well.
Step 2: Add the milk (or yogurt) and egg yolks, and stir to mix.
Step 3: Coat a 2-quart casserole dish with non-stick cooking spray, and spread the mixture evenly in a dish.
Step 4: Sprinkle cheese over the top.
Step 5: Bake at 180˚C for 50 minutes to 1 hour, or until a sharp knife inserted in the center of the dish comes out clean.
Step 6: Remove dish from oven and let sit for 5 minutes before serving. Serves approx. 8.

4. Organic Parsnip

When to introduce? Between 6 and 8 months.

Parsnip can provide your baby with important nutrients such as Vitamin A, Potassium, Phosphorus and Calcium.


Roasted Parsnip Dip

Step 1: Peel parsnips then cut them lengthwise, in half. Lay parsnips on tinfoil and drizzle olive oil over them. Close up the tinfoil and then bake in a 200˚C oven for approximately 30 minute or until tender.
Step 2: Place cooked parsnips into your choice of appliance for pureeing.
Step 3: Add a blob of natural (unsweetened) yogurt, and a small pinch of ground coriander.
Step 4: Blend until achieve desired texture.

5. Organic PumpkinSONY DSC

When to introduce? Between 6 and 8 months.

Obvious from its bright orange colour, pumpkins are packed full of beta-carotene, as well as other nutrients such as potassium, magnesium and iron.


Pumpkin and Barley Porridge with Fish

Step 1: Place 2tbsp of rice and 2 tbsp of barley into a rice cooker or pot and boil with 2 cups of water on low heat for about 30 minutes until fine and tender.
Step 2: Steam chopped pumpkin pieces and fish for 15 minutes or until tender.
Step 3: Blend the porridge, pumpkin and fish until well combined and reached desired texture.

6. Organic Broccoli

When to introduce? Between 8 and 10 months.

Broccoli is very high in Vitamin C and Vitamin K. Note that broccoli has a low carbohydrate content so it is best served with other carbohydrate rich foods such as potatoes or rice.


Baby’s Creamy Broccoli Soup

Step 1: Heat 2 teaspoons of olive oil in a large skillet over medium heat, add onion and sauté until tender.
Step 2: Add broccoli, chicken broth, marjoram, and a small pinch of cayenne pepper (optional), then bring to a boil over medium-high heat.
Step 3: Reduce heat to medium-low and simmer until broccoli is tender.
Step 4: Remove from heat and stir in milk. Puree using utensil of choice until desired texture, and heat through to serve.

7. Organic CauliflowerCauliflower

When to introduce? Between 6 and 10 months.

Very similar to broccoli, cauliflower has a high content of Vitamin C and Vitamin K, along with Vitamin B5 and B6. Cauliflower also contains several phytochemicals, including isothiocyanates and glucosinolate, which are said to help prevent cancer.


Cauliflower, Apple & Zucchini Puree

Step 1: Wash cauliflower under cool water and peel away the green leaves to get to the curd.
Step 2: Chop cauliflower into small pieces and steam until it is tender. Chop and steam a cored apple and a zucchini.
Step 3: Puree cauliflower, apple and zucchini until desired texture using your appliance of choice. Alternatively chop or dice to make finger food.
Step 4: Add water or breastmilk as necessary to achieve a thinner consistency.

8. Organic TomatoTomato

When to introduce? Between 8 and 12 months.

Tomato is typically not recommended to be introduced until later as the acidity of tomatoes may cause discomfort in the baby’s stomach. Tomato contains lycopene, one of the most powerful natural antioxidants. It is also high in Vitamin C, which helps with iron absorption.


Chicken & Tomato Stew

Step 1: Cut 150g of boneless, skinless chicken into small pieces.
Step 2: Cut 1 ripe tomato into small pieces.
Step 3: Steam the chicken and tomato for 15 minutes.
Step 4: Puree the chicken and tomato until it is a thick smoothie paste.
Step 5: Serve when slightly cooled.

9. Organic SpinachEnglish Spinach

When to introduce? Between 8 to 12 months.

Spinach, like other leafy vegetable, is a good source of Iron. Vitamin K content of leafy vegetables is also particularly high, since phylloquinone, a most common type of the vitamin is directly involved in the photosynthesis process of plants to make food. It is also rich in Vitamin C which helps with iron absorption


Spinach, Mango, Pine Nut and Yogurt Puree

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10. Organic BeetrootBeetroot

When to introduce? Between 8 to 10 months.

Beetroot gives attractive colour to your baby’s food, and is also an excellent source of folate, manganese and dietary fiber. It contains resveratrol which has ant-inflammatory properties.


Beetroot, Almond & Ricotta Puree

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[SOCIAL SERVICE] – Zenxin in support of Team Youth in Action for Citi-YMCA Youth for Causes.

In May 2015, Natasha, Noel, John and Sophia formed Team Youth in Action and took part in the Citi-YMCA Youth for Causes (YFC) project, raising funds for Christian Outreach to the Handicapped (coh.sg). Their mission is to be outstanding in providing acceptance and hope for people with special needs in Singapore. The Youth for Causes project is a community initiative started by Citi and the YMCA of Singapore in 2003 that aims to promote social entrepreneurship and community leadership development among Singapore youths.


Over the course of 5 months, we succeeded in carrying out 3 speech workshops, 2 futsal tournaments and extensive street sales. We raised over $7000, more than double our initial target, of which about $2000 is from our street sales. We are extremely grateful that Zenxin Agri-Organic Food Pte Ltd sponsored food items for our street sales. They generously provided us with food items including their organic mulberry leaf tea, and their best-selling brown rice crackers. We would like to thank Mr Tai for being so kind and big-hearted. Our customers were very supportive and bought a lot of the sponsored food items. Many of them enjoyed the food and asked where they could buy more, and of course, we let them have Zenxin’s address at Blk14 Pasir Panjang Wholesale Centre #01-25 Singapore 110014.


We started out unsure, apprehensive and reluctant. However, after 5 months together, we have become better friends and have learnt more about teamwork, planning and the management of events and finances. If we had not participated in this event, we would not have learnt these precious lessons. Here are some thoughts from the team members:


Natasha: “Initially, I did not know what to expect and felt very much out of my comfort zone. After the first few weeks of the project implementation, everything was still fuzzy and some things were not working out as planned. I felt very discouraged and wanted to give up. However, after encouragement from my parents and mentors, I resolved to stay on. I’m glad I did because, throughout the course of the project, I have learnt so much. I have felt empowerment, fulfilment, and satisfaction of successfully planning and running events and contributing to the community.”


Noel: “Participating in this year’s YFC Project has taught me two key lessons—to plan and carry out events and to be aware about social needs. Ever since I can remember, I was always the participant of an event or workshop. Now, through the YFC Project, I have switched roles and learnt how to plan and carry out events. This required much more work that I can imagine but reaped amazing results and gave me an insightful yet challenging experience.”


John: “This project has planted the seed of social responsibility in me as I now realize that I can help make a difference in the lives of the less fortunate. As a result, I will seek to explore more ways in which I can use my talents and abilities to help others. It has also restored my faith in humanity as I realize that there are many other young people in Singapore who wish to make a difference in the lives of others.”


Sophia: “There were miscommunications and at times, I did not know what to do. But the constant support and guidance from our teachers encouraged me to recommit myself to the project. Though I disagreed with my team members’ opinions a number of times, I learnt to compromise and in the end, things were not as bad as I had imagined. Furthermore, I discovered how important it was to record faithfully every expenditure and income, otherwise the funds would not tally and problems would arise. YFC 2015 has trained my perseverance, ability to compromise, and planted a larger sense of responsibility in me.”


Team photo

Proud members of Team Youth in Action!



The futsal tournament was a great success 🙂



Speech workshop

What a turn out for our speech workshops!

Zenxin food collage

The friendly faces we met during our street sales.



Thanks a bunch Zenxin!