We sprout massoor, moong and chickpeas in fresh well water. To be eaten raw or cooked, sprouts are considered highly nutritious. Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. Shelf life: 8 days if kept at max. 6 °C.
Description
A mix of Masoor lentils, Moong beans and Black Chickpeas sprouted in fresh well water. Can be eaten raw or cooked.
Nutritional Values
Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy. They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the seeds eaten, the higher the vitamin content. The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Mung Bean sprouts have B vitamin increases, compared to the dry seeds, of – B1 up 285%, B2 up 515%, B3 up 256%. Even soaking seeds overnight in water yields greatly increased amounts of B vitamins, as well as Vitamin C. Compared with mature plants, sprouts can yield vitamin contents 30 times higher.
Ingredients
Sprouted moong, masoor, black chickpea seeds
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