Umuthi High Protein Mix Sprouting Seeds - 100G

Brand	Unbranded
Manufacturer	Umuthi Botanicals
Model Number	EN-U-2247

Umuthi High Protein Mix Sprouting Seeds are a tasty treat typically used in French cuisine. These seeds are high in protein and have a variety of other benefits such as being low in saturated fat, cholesterol, and sodium, containing dietary fiber, vitamin B6, folate, potassium, and manganese. They are also a good source of vitamin C.

Protein is an important part of a healthy diet, andUmuthi's Protein Mix consist of Adzuki Beans, Alfalfa Seeds, Green Lentils, Chickpeas, Fenugreek, Garlic Chives, Green Peas, Onion Seeds, Quinoa, Soybean and Sunflower Seeds, delivering easily absorbed essential amino acids.
Sizes: 100g, 500g or 1kg.
HIGH PROTEIN MIX SPROUTING SEEDSUSES
A tasty treat
Typically used in French cuisine
BENEFITS OFHIGH PROTEIN MIX SPROUTING SEEDS
Vacuum packed for total freshness
Natural and untreated
Non-GMO
HIGH PROTEIN MIX SPROUTING SEEDSCONTENTS
AdzukiBotanical name: Vigna angularis
Adzuki beans are a typical red-brown/maroon bean shaped with white eyes. This bean is native to East Asia and the Himalayan region, and is reported to have increase energy, lower blood pressure and detoxify the body.
Nutritional Value:This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Phophorus, Potassium and Copper, and a very good source of Dietary Fibre, Folate and Manganese.
Alfalfa(Lucerne)Botanical name: Medicago Sativa (Pea Family) Also known as Lucerne in South Africa
Alfalfa is a fine, golden coloured, quick sprouting seed and probably the best known sprout in health circles. It produces a deep green leaf that has a delicious mild flavour plus great nutritional properties.
Nutritional Value:Alfalfa is very low in Saturated Fat and Cholesterol, and a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, also a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
Lentil GreenBotanical name: Lens (Culinaris)
Green Lentils are a light or dark brown disc shaped seed, larger than the brown lentil. Well known as a nutritious cooked food, there is more Iron and Copper in the sprouts. By sprouting legumes you neutralize phytic acid and lectins, which means more vitamins and minerals can be absorbed by your body as they are digested. Sprouting increases the amount of vitamins and minerals in the lentils, especially B Vitamins and Carotene. Sprouting also helps break down some of the sugars that create intestinal gas. Lentils have the highest level of protein of any legume, after soya, and whilst not a complete protein, once sprouted they contain sufficient levels of amino acids.
Nutritional Value:Very low in Saturated Fat, Cholesterol and Sodium, it is also a good source of Thiamin, Iron, Phosphorus and Manganese, and a very good source of Dietary Fibre and Folate.
ChickpeasBotanical name: Cicer Arietinum
Also known as Garbanzo beans they are irregular, round, tan coloured seeds which have a delicious nut like taste and a texture that is buttery, yet somewhat starchy and pasty. A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. Chick peas are a legume and therefore contain certain anti-nutrients, but sprouting neutralizes this.
Nutritional Value:They are protein and carbohydrate rich with relatively low calories, low in Saturated Fat, and very low in Cholesterol and Sodium. They are also a good source of Dietary Fibre, Protein and Copper, and a very good source of Folate and Manganese.
FenugreekBotanical name: Trigonella Foenum-graecum
Fenugreek is an irregular shaped, golden coloured seed with a pungent smell. It is frequently used as a spice in Indian cuisine. When sprouted it has a milder flavour.
Nutritional Value:Very low in Saturated Fat and Cholesterol, a good source of Protein, Vitamin E ( Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
Green PeasBotanical name: Allium Schoenoprasum
Green Peas are a typical pea sized, pale green seed, which also grown into an excellent microgreen.
Nutritional Value:Low in Saturated Fat, Cholesterol and Sodium, a good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B