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Bright and appetizing sunflower microgreens are an exquisite and valuable gift from nature.
Fresh sprouts are used for food, especially for preparing salad mixes. Juicy and crispy young sprouts with a light taste.
Before sowing, seeds should be soaked for 24 hours at room temperature. Seeds should be sown in a special nutritious or ecological substrate.
Young sprouts contain a huge amount of useful trace elements, vitamins and amino acids.
Regular consumption of food contributes to the overall health of the body and weight loss.
Microgreens have a pronounced salad flavor with a subtle buttery aftertaste. Freshly cut sprouts are used in salads, for making sandwiches, added to fresh vegetables. Ready to cut and eat 7-10 days after sowing!
Instructions for use:
Pour the amount reguired in to a bowl of water at room temperature and allow them to soak for 8-10 hours.
Subsequently place the seeds into your sprouter covering no more than 25% of the tray as the seeds will in size. Put the sprouter in a light spot at room temperature changing the water 2-3 times a day.
The sprouts will be ready in about 6-10 days. Cut the sprouts about the seed and wash them before eating. They will keep in the fridge for up to a 8-10 days.
Optimum sprout length: 0.5 - 1 cm.
* Research by scientists has shown that sprouted sunflower seeds are much healthier than dry seeds.
Sprouted sunflower regulates cholesterol metabolism in the body, which is very valuable for those with high cholesterol in the blood.
It also strengthens the walls of blood vessels, improves the acid-base balance, has an excellent preventive and therapeutic effect in hypovitaminosis and avitaminosis, regulates the functioning of the nervous system. Due to the high content of vitamin E, sunflower sprouts are very useful for reproductive disorders.
Sunflower sprouts help maintain good vision, prevent blood clots, compensate for the lack of vitamins and minerals, improve the condition of the skin and mucous membranes of the gastrointestinal tract, which is why sprouted sunflower seeds are so useful for gastrointestinal diseases and dysbacteriosis.
Strengthens the nervous system and immunity. Has a beneficial effect on the brain and slows down the aging process of the body.
Nutritional value of sunflower sprouts:
- vitamin complex (ascorbic acid, carotene, D, E, K and B vitamins: B1, B2, B3, B5, biotin, B6, folic acid)
- macro- and microelements (magnesium, potassium, iodine, selenium, phosphorus, fluorine, calcium, copper, manganese, cobalt, zinc, molybdenum)
- contains lecithin, unsaturated fatty acids (linoleic, palmitic, oleic).
* Using microgreens for meat and fish dishes.
A vitamin side dish of spicy arugula sprouts is perfect for beef and steaks, as well as for poultry or fish.
Young shoots of mustard, radish or daikon will add piquancy to seafood dishes. They will also perfectly complement and decorate sushi and sashimi.
If you add aromatic sprouts of chervil, coriander or basil, a steak of meat or fish will acquire completely new flavors.
And fish casseroles with potatoes, soft cheese and cottage cheese will become even more delicious with microgreens of gardencress, dill or rosemary as an addition.
Chicken and turkey dishes, as well as deviled eggs, acquire a more expressive taste and aroma thanks to the addition of sunflower sprouts.