Description
Protein is an important part of a healthy diet, and our Protein Mix consist of Adzuki Beans, Alfalfa Seeds, Green Lentils, Chick Peas, Fenugreek, Garlic Chives, Green Peas, Onion Seeds, Quinoa, Soybean and Sunflower Seeds, delivering easily absorbed essential amino acids.
May vary subject to availability
Adzuki
Botanical 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.
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. Alfalfa sprouts are one of the most significant dietary sources of phytoestrogens, which have been reported to be beneficial in the fight against heart disease, cancer and osteoporosis.
Lentil Green
Botanical 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. 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.
Chickpeas
Botanical 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.
Fenugreek
Botanical 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. It has been reported that Fenugreek has properties that may reduce cholesterol, stabilize blood sugar, and assist with bronchitis and sore throats. It is also rich in a compound called diosgenin reported to be the precursor for the semisynthesis of progesterone.
Garlic Chives
Botanical name: Allium Schoenoprasum
Garlic Chives, also known as Chinese leek, are a black, irregular shaped seed, slow to sprout, with a great garlic garlic onion flavour.
Nutritional Value:Low in Cholesterol and Sodium, a good source of Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.
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