katalog_ENG_20080221.indd 1 2/26/08 3:26:36 PM - Semenarna ...

38 Organic BioValentin Sprouts
Organic buckwheat sprouts
(Fagopyrum esculentum)
Buckwheat sprouts have no distinctive taste. They contain high
quantities of iron, potassium, and calcium, as well as other minerals.
They are rich in lecithin and lysine (valuable proteins). The
dishes must be well seasoned because the sprouts have no taste.
They are added to soups and stews. With them, we can also fill in
the tomato, red pepper, or marrows.
Organic chinese leek sprouts
(Allium tuberosum)
Chinese leek sprouts have a slight taste of garlic. They are
rich in vitamins (A, B, C, and E) and minerals, particularly
in calcium, phosphorus, iron, and manganese. They have
favourable effects on our health: among other things, they
are decreasing cholesterol and strengthening the immune
system of the organism. With Chinese chives sprouts, we
can season the salads, as well as meat and fish dishes. They
are delicious also in soups, omelettes, and in polenta. They
should be added before the dishes are served.
Organic broccoli calabrese sprouts
(Brassica oleracea)
Broccoli sprouts have a strong and slightly spicy taste. Broccoli
sprouts contain, besides vitamins and minerals, high quantities
of a phytochemical sulphoraphane which has preventive and
chemoprotective effects (it reduces the influence of the chemicals
which cause cancer and increases the resistance of the
organism against the cancerous substances with the increasing
of the activities of the detoxicating enzymes). Broccoli sprouts
are suitable for salads, meat, vegetable and fish dishes, as well
as dishes made of grain legumes. With it, we can variegate our
sandwiches and spreads for canapés.
Organic lentil sprouts
(Lens esculentum)
Lentil sprouts have a sweet taste of walnuts. Among all grain
legumes, lentil is the most easily digestible. These sprouts
contain high quantities of proteins (23 %) and are rich in vitamins
(particularly in B1 and B2), as well as in potassium,
phosphorus, and fluorine. They are decreasing cholesterol.
They are used in fresh salads and uncooked dishes, vegetable
stews, and soups. They are particularly tasty in egg, potato,
rice, and millet dishes. They are added to cottage cheese mixtures
and salty pastries.
Organic onion sprouts
(Allium cepa)
Onion sprouts have a nice fresh, aromatic, and strong taste.
They are extremely nutritious because they contain high quantities
of amino acids, enzymes, vitamins A, B, and C, as well as
calciu m, phosphorus, potassium, and suplhur. They have an
antibiotic effect, strengthen the immune system, and stimulate
digestion. FRESH onion sprouts can be added to dishes before
they are served. With them, we can season the salads, meat
and fish dishes; they are also extremely tasty in soups, sauces,
omelettes, and in polenta.
Organic alfalfa sprouts
(Medicago sativa)
Are extremely tasty (crispy, soft, and fresh). They contain high
quantities of proteins. While germinating, their quantity increases
from 35 % to 40 %. The quantity of thiamine (vitamin B1)
doubles, as well. Niacin, which is present in the sprouts in high
quantities already, is present in these sprouts in a seven-timebigger
quantity. The sprouts are rich in vitamins B2, E, K, D, and
particularly in vitamin A (there is more vitamin A in the sprouts
than in the carrots), as well as in phosphorus, calcium (five
times more than in milk), magnesium, iron, potassium, and sulphur.
Lucerne sprouts freshen up the dishes and are also very
decorative. They are suitable as a stuffing for omelettes and
pancakes. They can also be consumed in other egg and potato
dishes, in all fresh salads, and on cottage cheese canapés.
Organic mustard sprouts
(Sinapis alba)
Mustard sprouts contain extremely high quantities of proteins
(30 %) and oils. Furthermore, they contain vitamins A, B, and
C, as well as potassium, iron, and phosphorus. Both mustard
oils (sinalbin and sinigrin) are highly effective in the prevention
of harmful bacteria development. They stimulate digestion and
protect us from catching a cold. Mustard sprouts are used as a
SPICE in sauces, soups, potato dishes, and various spreads for
canapés. They add a certain something to the salads. They can
be mixed with other sprouts. Egg dishes with mustard sprouts
are particularly delicious.
Organic grain legume mixture sprouts
Contents: 25 % LENTIL (Lens culinaris), 25 % PEAS (Pisum
sativum), 20 % CHICK-PEAS (Cicer arietinum), 15 % GREEN
MUNG BEANS (Vigna angularis), and 15 % AZUKI BEANS or
SMALL RED BEANS (Vigna radiata).
The sprouts represent a rich mixture of grain legume sprouts
which contain high quantities of proteins, vitamins, and minerals.
Because of their high nutritious value, they are an excellent
substitute for meat. They have a slightly sweet taste.
The sprouts are edible only if they are stewed or cooked (e.g.,
in stews, soufflés, and vegetable pastries).
Organic pea sprouts
(Pisum sativum)
Pea sprouts are rich in proteins, vitamins A, B1, B2, and D, as
well as in potassium, phosphorus, calcium, iron, and other minerals.
They are stimulating digestion. The sprouts are edible only
if they are stewed or cooked (e.g., in stews and soufflés).
Organic wheat sprouts
(Triticum aestivum)
Wheat sprouts have a slightly sweet taste. Because they
contain, besides vitamins and minerals, various nutritional
substances, they are placed among the almost perfect nutrients.
With germination, the quantity of vitamins, particularly
B1, B2, and E, as well as carotene, increases. They should
be added fresh to cereals and fruit salads. However, they
are also suitable for all kinds of vegetable dishes (soufflés,
stews, and soups).
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