Alfalfa sprouts have a mild, fresh, vegetable taste and go well with fish, in sandwiches, salads, and the green drink. They are children’s favorite sprout.
Alfalfa sprouts are believed to strengthen the immune system and have traditionally been used as an herbal medicine in China, India, and the Middle East.
Alfalfa sprouts are rich in estrogen-like hormones which can relieve the symptoms of menopause and which have a prophylactic effect against osteoporosis, cancer, and heart disease. They contain chlorophyll and the essential vitamins A, C, E, K, and B6. They also contain calcium, iron, magnesium, phosphorus, potassium, sodium, zinc and protein, as well as several herbal substances that help reduce LDL cholesterol in blood and strengthen the immune system.
However individuals suffering from hormone-related cancers should only eat alfalfa sprouts after consultation with a physician. Persons who suffer from lupus should not eat them either.
Light green, narrow stalks with a black knob at the end, they have a mild leek flavor with a slightly sharp aftertaste.
Leek sprouts are very good as a spice in salads and with meat and fish. They are also excellent in Italian dishes and soups — added just before the food is served — or in sandwiches.
Leek sprouts are rich in vitamins A, B, C, and E, and in minerals, particularly calcium, phosphorus, iron, sulfur, and magnesium. They have healing properties, kill bacteria, lower cholesterol, and strengthen the immune system.
Pink cabbage and lucerne sprouts
Pink stalks, green leaves with red-violent veins, the have a delicate, delicious cabbage taste.
Cabbage and lucerne sprouts go well with meat and fish, and in salads and sandwiches. They are also good in the green drink.
Rich in vitamins A, C, B1, B2 and B3, they also contain vitamin U, an enzyme that produces a substance which acts as a kind of skin to protect the digestive tract and stomach. The sprouts also contain large amounts of minerals such as calcium, iron, iodine, magnesium, and potassium.
Light green leaves with narrow stalks, they are particularly delicious — mild in taste and slightly crisp. They go well with fish, in sandwiches, and in the green drink.
Broccoli sprouts are a real superfood. They contain important cell-protecting substances, including glucorafanine, which research shows can prevent tumor formation and stimulate the detoxification of cancer cells. It is important to eat broccoli sprouts fresh, because the enzyme myrosinase is important in breaking down glucorafanine into the protective substance sulforafan in the digestive tract. It has been demonstrated that the sulforafan in broccoli sprouts provides protection against skin cancers caused by ultraviolet radiation.
Broccoli sprouts have high antioxidant values — A, C, and E vitamins — which help the body destroy the free radicals that are considered the cause of various degenerative diseases. They also contain a great deal of other nutrients, including vitamins B and K, zinc, calcium, magnesium, and iron.
Radish sprouts – detoxifying sprouts
Radish sprouts are rich in the antioxidants A and C, as well as the folic acid B9. Radish sprouts also contain vitamins B1, B2, B3, B6, and K. They are rich in phosphorus, calcium, magnesium, sodium, iron, and zinc, as well as chlorophyll, which helps transport oxygen to the cells and is very effective in detoxifying the body. Radish sprouts also contain an important enzyme (myrosinase), which promotes the breakdown and absorption of nutrients.
China Rose radish sprouts
The most popular radish sprouts, green with a pink stalk, they are a delicious accompaniment to any food.
Daikon radish spouts
Large green leaves with a white stalk, they have a slightly sweet aftertaste.
Sango radish sprouts
Rather thick, dark violet leaves, with a light red, curved stalk, they have a sharp but refreshing radish taste and go well with any food.
Red clover sprouts have a delicate, mild taste, similar to alfalfa sprouts. They contain many nutrients, including calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine, and vitamin C. Red clover sprouts are rich in estrogen-like hormones, which can ease the symptoms of menopause and protect against osteoporosis and heart disease.
The protein mix consists of sprouted beans, peas, lentils, and seeds (varies according to the season) and includes, among others, mung beans, green peas, chickpeas, and different types of lentils and fenugreek. The sprout mix is full of nutrients, such as proteins, minerals, and vitamins, particularly vitamins A, C, and K.
Mung beans are a good source of protein, especially the amino acid methionine, which is considered to have a calming effect on the body. They are rich in vitamin C and the minerals iron and potassium.
Lentils are also rich in protein and iron and are a very good source of vitamin C.
Fenugreek cleanses the blood and kidneys. It is rich in phosphorus, iron, and trace elements, and it contains the U enzyme, which protects the digestive tract and stomach.
Peas are rich in protein and carbohydrates, fiber, and vitamin A, as well as important minerals such as iron, potassium, and magnesium.
The sprout mix is a good accompaniment to fish or meat, and it can be added to salads or eaten as a snack between meals.
All sprouts provide additional energy and are easily digested, because sprouts break nutrients down into the form that the body can most easily utilize.