Bean, Pea and Lentil Sprouts

Bean, Pea and Lentil Sprouts

A sprouted blend of pea, lentil and garbanzo bean sprouts that are ready to eat as is, as a snack, added to salads, or as a topping in soups and stews.  They also lend themselves nicely to cooking by braising, sautee, stir-frying, or roasting them in butter or olive oil.


Nutrition:  Experts estimate that there can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables.  The quality of the protein in the beans improves when it is sprouted which make them a rich source of amino acids.  The vitamin content increases dramatically and is especially true of carotenes, B-complex, C, and E.  The essential fatty acid content increases during the sprouting process.  During sprouting, minerals bind to the protein in the bean, making them more usable in the body.  Bean sprouts are an excellent source of iron, potassium, calcium, phosphorus, magnesium, and zinc.

Uses: 
as a snack,
in salads,
sautees,
and stir fries,

Availability

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec