How to use: Add sprouts to porridge, muesli, yogurt, salad or just pop them in your mouth.
How it’s produced: During the germination process, many biochemical processes take place in the seed. The seeds contain starch, fats and proteins. During germination process, these substances are broken down into simpler and more absorbable forms. Sprouted mung beans and lentils are dried at 40°C to preserve the vitamins, minerals, enzymes and antioxidants that our bodies desperately need for daily functioning. No added additives.
Lentils. Contain: vitamins A, B₁, B₂, B₃, B₅, B₆, B₉, and C, protein (~25%), fiber, iron, potassium, calcium, phosphorus, magnesium, manganese, copper, selenium, and zinc.
Positive charecteristics: help regulate cholesterol and blood sugar levels, support digestion and immunity and promote endurance.
Mung beans. Contain: Vitamins A, B₁, B₂, B₃, B₆, B₉, C, E and K, calcium, iron, magnesium, phosphorus, potassium, sodium, manganese, copper, zinc, selenium, fiber, amino acids, enzymes and protein.
Positive characteristics: Mung bean sprouts contain antioxidants that help balance blood sugar levels. Eating mung beans regularly feeds the necessary bacteria in your gut. Eating mung bean sprouts can help lower cholesterol, lower blood pressure, prevent cardiovascular diseases, prevent various forms of cancer, gall bladder diseases and prostate problems.
Mung beans are the most popular bean to sprout in whole world. It is also one of the easiest foods to digest. Sprouting mung beans increases the content of vitamin B₁ up to 285%, vitamin B₂ by 515% and B₃ by up to 265%.