Umuthi Italian Salad Mix Sprouting Seeds

Umuthi's Italian mix of Adzuki beans, Mung beans, Alfalfa, Fennel, Garlic Chive, Mustard and Red Clover seeds, is a selection of fine, piquant seeds that when sprouted can be added to any salad or sandwich to give it a taste of Italy! Sizes: 100g. ITALIAN SALAD MIX SPROUTING SEEDSUSES When sprouted can be added to any salad or sandwich to give it a taste of Italy BENEFITS OFITALIAN SALAD MIX SPROUTING SEEDS Vacuum packed for total freshness Natural and untreated Non-GMO ITALIAN SALAD MIX SPROUTING SEEDSCONTENTS 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, 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 Phosphorus, Potassium and Copper, and a very good source of Dietary Fibre, Folate and Manganese.

ALFALFA 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. MUNG BEANS Botanical name: Vigna Radiata Mung beans are small and green with a typical bean shape. These are the most well known and commonly used sprouting seeds, they are a frequently used ingredient in Chinese cuisine and can be eaten fresh or cooked.

They have a wonderful crunchy texture and mild flavour that is similar to peas. To get a thicker sprout, similar to commercially grown ones, use a bottom draining sprouter, or colander with damp cloth over, and do not disturb the growing sprouts until ready. Nutritional Value: Low in Saturated Fats and Sodium, very low in Cholesterol, and a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, also a very good source of Dietary Fibre, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.

However a large portion of the calories in this food come from sugars. FENNEL Botanical name: Foeniculum vulgare Fennel has a grass-seed like shape, being variegated beige and brown in colour. Sweet, anise-flavoured Fennel seed is one of the most popular ingredient in many Mediterranean dishes. It has been reported that Fennel seeds have antioxidant, digestive, carminative, and anti-flatulent properties.

Nutritional Value: Very low in Cholesterol. It is also a good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Niacin, Calcium, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fibre, Vitamin C, Folate, Potassium and Manganese. 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. MUSTARD Botanical name: Brassica juncea Mustard is a small, rich brown seed whose sprouts have a very sharp taste, similar to Horseradish.

A much loved taste used in recipes around the world. Nutritional Value: Very low in Saturated Fat and Cholesterol, however very high in Sodium. RED