The seeds needs only few days to change into sprouts, tiny seedling, with varied colours and numberless properties.
Their growth needs water, a suitable exposure to light and a temperature of about 20°.
They can be considered a proper ‘ functional food’; if they are eaten regularly, they have the property to improve one or more physiological parameters or to reduce the risk for onset of some diseases. They are a proper quintessential source for Vitamins (A, B1, B6, B12, C, D, E, K), proteins, minerals as Calcium. Iron, Phosphorus, Magnesium and fibre.
During the process of seed germination, the water content rises from 10-15% up to 70-80%; the starch is mostly transformed into glucose, simple sugars which are easily assimilated. Proteins are pre-digested by the enzymes into amino acids, which are metabolized in a simpler and faster way. The contents of vitamins increase considerably, from 50% up to 100%, but sometimes even more: for example, wheat sprouts have a 600% rise in
Vitamin C and 40% rise in Vitamin E; in Soya sprouts Vitamin A is quadruplicated, Vitamin B2 is doubled , Vitamin PP is tripled. The contents of nucleic acids and essential trace elements, easily assimilable, increase too.
Sprouts are a rich source of ready-to-use energy and do not require slow and tiring digestive process; they can reinvigorate the organism, enhance the immune system, can be effective against stress, tiredness, loss of hair, nail fragility and seems to slow down aging processes, because of their antioxidant properties.
Sprouts are low in fat content and for this reason they are recommended to people who need to integrate their diet with low-calorie foods
They are particularly palatable and their taste is intense. Depending from the varieties, they can be racy, tasty or delicate: for this reason they are suitable for all kinds of dishes, for enriching, for flavouring hors d’oeuvre and main courses.
We suggest to produce sprouts using organic seeds.
Download PDF brochure
Download PDF brochure