Seeds for Sprouting ING

7/27/2019 Seeds for Sprouting ING

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NOME BOTANICO ITALIANO ENGLISH FRANAIS DEUTSCH ESPAOL PAG.

Allium cepa CIPOLLA ONION OIGNON ZWIEBEL CEBOLLA 7

Allium porrum PORRO LEEK POIREAU PORREE -LAUCH PUERRO 8

Allium tuberosum PORRO ORIENTALE CHINESE LEEK POIREAU CHINOIS CHINESISCHE PORREE AJO CHINO 9

Anetum graveolens ANETO DILL ANETH ODORANT DILL ENELDO 10

Beta vulgaris conditiva BIETOLA DA ORTO ROSA PINK BEETROOT BETTERAVE ROUGE ROSE ROSA ROTE RBE REMOLACHA DE MESA ROSA 11

Beta vulgaris conditiva BIETOLA DA ORTO ROSSA BEETROOT BETTERAVE ROUGE ROTE RBE REMOLACHA DE MESA ROJA 12

Beta vulgaris cycla BIETOL A DA COSTA SWISS CHARD POIRE MANGOLD ACELGA 13

Brassica oleracea botrytis cymosa CAVOLO BROCCOLO BROCCOLI CALABRESE CHOU BROCOLI BROKKOLI CALABRESE BROCULI 14

Brassica oleracea capitata rubra CAVOLO ROSSO RED CABBAGE CHOU ROUGE ROTKOHL COL LOMBARDA MORADA 15

Brassica oleracea gongyloides CAVOLO ROSA PINK KOHLRABI CHOU-RAVE ROSE ROSA KOHLRABI COLI-RABANO ROSA 16

Brassica napus COLZA RAPE COLZA RAPS COLZA 17

Brassica napus napobrassica RUTABAGA SWEDE RUTABAGA KOHLRBE RUTABAGA 18

Brassica rapa cymosa BROCCOLETTO BROCCOLI RAAB BROCOLI RAVE BROKKOLI RAAB NABO GRELOS 19

Cicer arietinum CECE CHICKPEA POIS CHICHE KICHERERBSE GARBANZO 20

Cichorium endivia INDIVIA ENDIVE CHICORE FRISE ENDIVIE ESCAROLA 21

Cichorium intybus CICORIA CHICORY CHICORE SAUVAGE ZICHORIE ACHICORIA 22

Daucus carota CAROTA CARROT CAROTTE MHRE ZANAHORIA 23

Eruca sativa RUCOLA COLTIVATA ROCKET CULTIVATED ROQUETTE CULTIVE RAUKE ROQUETA 24

Foeniculum vulgare FINOCCHIO FENNEL FENOUIL FENCHEL HINOJO 25

I NDI CE I NDE X I NDE X I NHA L TSV E RZ E I CHNI S I NDI CE


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NOME BOTANICO ITALIANO ENGLISH FRANAIS DEUTSCH ESPAOL PAG.

Glycine max SOIA SOYA BEAN SOJA SOJA SOJA 26

Helianthus annuus GIRASOLE SUNFLOWER TOURNESOL SONNENBLUME GIRASOL 27

Lens culinaris LENTICCHIA LENTIL LENTILLE LINSE LENTEJA 28

Lepidium sativum CRESCIONE COMUNE GARDEN CRESS CRESSON ALENOIS GARTENKRESSE BERRO TIERRA 29

Medicago sativa ERBA MEDICA ALFALFA LUZERNE LUZERNE ALFALFA 30

Ocimum basilicum BASILICO BASIL BASILIC BASILIKUM ALBAHACA 31

Pisum sativum PISELLO PEA POIS ERBSE GUISANTE 32

Polygonum fagopyrum GRANO SARACENO BUCKWHEAT SARASSIN/BL NOIR BUCHWEIZEN TRIGO SARRACENO 33

Raphanus sativus RAVANELLO DAIKON RADISH DAIKON RADIS DAIKON RADIES DAIKON RABANITO DAIKON 34

Raphanus sativus RAVANELLO CHINA ROSE RADISH CHINA ROSE RADIS CHINA ROSE RADIES CHINA ROSE RABANITO CHINA ROSE 35

Raphanus sativus RAVANELLO SANGO RADISH SANGO RADIS SANGO RADIES SANGO RABANITO SANGO 36

Sinapis alba SENAPE BIANCA WHITE MUSTARD MOUTARDE BLANCHE WEISSE SENF MOSTAZA BLANCA 37

Sinapis nigra / Brassica nigra SENAPE NERA BLACK MUSTARD MOUTARDE NOIRE SCHWARZE SENF MOSTAZA NEGRA 38

Trifolium incarnatum TRIFOGLIO INCARNATO CRIMSON CLOVER TRFLE INCARNAT INKARNATKLEE TREBOL ENCARNADO 39

Trifolium pratense TRIFOGLIO VIOLETTO RED CLOVER TRFLE VIOLET ROTKLEE TREBOL VIOLETA 40

Trigonella foenum graecum FIENO GRECO FENUGREEK FENUGREC BOCKSHORNKLEE ALHOLVA 41

Triticum aestivum FRUMENTO WHEAT BL WEIZEN TRIGO 42

Vigna angularis FAGIOLO AZUKI ROSSO RED ADZUKI BEAN HARICOT ADZUKI ROUGE ADZUKIBOHNE (ROT) JUDA ADZUKI ROJO 43

Vigna radiata FAGIOLO MUNG VERDE GREEN MUNG BEAN HARICOT MUNG VERT MUNGBOHNE (GRN) JUDA MUNGO VERD 44

SEMENTI DA GERMOGLIO SEEDS FOR SPROUTING GRAINES POUR GERMES SAMEN FUER SPROSSEN SEMILLAS GERMINADAS


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SPROUTS-THERES LIFE WITHIN THEM-

The seeds needs only few days to change into sprouts, tiny seedling, with varied colours and numberlessproperties.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 improveone or more physiological parameters or to reduce the risk for onset of some diseases. They are a properquintessential 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 enzymesinto amino acids, which are metabolized in a simpler and faster way. The contents of vitamins increaseconsiderably, from 50% up to 100%, but sometimes even more: for example, wheat sprouts have a 600% rise inVitamin C and 40% rise in Vitamin E; in Soya sprouts Vitamin A is quadruplicated, Vitamin B2 is doubled , VitaminPP 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 canreinvigorate 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 dietwith low-calorie foodsThey are particularly palatable and their taste is intense. Depending from the varieties, they can be racy, tasty ordelicate: for this reason they are suitable for all kinds of dishes, for enriching, for flavouring hors doeuvre and maincourses.We suggest to produce sprouts using organic seeds.


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Allium cepa 7O N I O N Description

The Onion belongs to the family of Liliaceae. Its small black seed is prismatic butirregularly shaped. Onion sprouts require quite a long time to grow: they reachtheir complete development after about 10-12 days of germination, keeping theseed at a temperature of 20-25 C.A proper irrigation is important, as excessive watering may favour moulds.

Properties

Onion sprouts are highly nutritive: they are rich in amino-acids, enzymes, vitaminsA, B, C and minerals such as Calcium, Phosphorus, Potassium and Sulphur, whichare necessary for cellular renewal. Onion sprouts are digestive and diuretic, haveantiseptic properties and a good antibiotic power.

Use

Onion sprouts are used to spice up salads, meat and fish courses. They aredelicious with soups, omelettes and polenta (thick maize porridge), added justbefore serving.

One of the many recipes

Whitebaits fishcakes with onion sprouts

- 200 gr whitebaits- 50 gr onion sprouts- 1 egg- 100 gr flour

- 200 gr icy water- 1 lt oil for frying- Salt

Make a batter with flour, egg, icy water and salt. Put the whitebaits and onion sprouts into

this mixture and drop some small fishcakes into boiling oil.

Fry for 2-3 minutes, strain and drain them on some blotting paper.

Serve hot together with a glass of Prosecco wine.

Cipolla

Onion

Oignon

Zwiebel

Cebolla

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LEEKDescription

The Leek belongs to the family of Liliaceae. Its black seed is small-sized, irregularlyprismatic-shaped: each gram contains about 200 seeds. Leek sprouts need quite along time to grow: the complete germination takes about two weeks.

Properties

Leek sprouts are rich in vitamins A, B, C, E and minerals, especially Calcium,Phosphorus, Iron, Sulphur and Magnesium. They have highly curative properties:they help reduce cholesterol, reinforce the immune system, have a good antisepticpower and are effective as tonic for the nerves and weak laxative.

Use

Leek sprouts are recommended to spice up salads, meat and fish dishes; they aredelicious in soups, omelettes and polenta (thick maize porridge), added just

before serving.


Egg omelette with leek sprouts

- 4 fresh eggs- 50 gr leek sprouts- 2 table spoons milk- 2 table spoons grated Parmigiano cheese- Salt- Sunflower oil

Beat the eggs with a fork, add sprouts, milk, grated cheese and salt.Fry in a hot pan with a little sunflower oil in order to get an omelette. Serve withtoasted wholemeal bread

Allium porrum

Porro

Leek

Poireau

Porree-Lauch

Puerro

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Allium tuberosum 9CHINESE LEEKDescription

The Chinese Leek belongs to the family of Liliaceae. Its small seed is black colouredand irregularly prismatic-shaped; each gram contains about 200 seeds. Chineseleek sprouts require quite a long time to grow: the complete germination takesabout two weeks.

Properties

They are rich in Vitamin A, B, C, E and minerals, especially calcium, phosphorusiron, sulphur and magnesium. They have good curative properties: they helpreduce cholesterol and reinforce the immune system, have a good antiseptic powerand are effective as tonic for the nerves and as weak laxative.

Use

Chinese Leek sprouts can be used for flavouring salads, meat and fish; they are

delicious in soups, omelettes and polenta (thick maize porridge), added justbefore serving.


Sea bass carpaccio with Chinese Leek sprouts

- 100 gr sea bass fillet, finely sliced- 30 gr Chinese Leek sprouts- 1 ripe tomato, cubed- 10 gr coarse salt- 50 gr extra virgin olive oil

- A little lemon juice- 1 hot pepper, cut in very thin rings

Place the sea bass carpaccio on a large dish. In a mortar, crash the cubed tomatowith salt, olive oil and little lemon juice in order to get a coarse pesto which will beput on the fish. Garnish with sprouts and hot pepper rings. Serve with toastedbread.

Porro Orientale

Chinese Leek

Poireau Chinois

Chinesische Porree

Ajo Chino

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DILLDescription

The Dill is a herb which belongs to the family of Umbelliferae. The seed is quitearomatic, medium-small sized, oval-shaped, plate and beige coloured. Dill sproutsare ready in about 8-10 days. The sprouting process is rather delicate: the seedsand the sprouts must be kept well moisturized, but not much too wet.

Properties

Dill sprouts are rich in vitamins and minerals. They help digestion, they are diuretic,antispasmodic and vermifugal.

Use

Their taste is a mixture of Fennel and Anise. Dill sprouts make all dishes delicate,giving fragrance and taste. They are delicious with fish, but they are alsorecommended with fresh cheese and omelettes.


Salmon salad with dill sprouts

- 200 gr finely sliced salmon- 30 gr dill sprouts- 30 gr roasted and minced pistachios- 30 gr extra virgin olive oil- 40 gr rocket- Lemon juice- Salt

Put the rocket on a large dish and spread the salmon slices over it. Dress with salt,a little lemon juice, oil and pistachios. Sprinkle over the salmon with dill sprouts.Serve cold with toasted bread.

Anetum graveolens

Aneto

Dill

Aneth Odorant

Dill

Eneldo

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Beta vulgaris conditiva 11PINK BEETROOTDescription

The Pink Beetroot belongs to the family of Chenopodiacee. The seed looks like amedium sized dark brown globule. The sprouting process takes about 8/10 days:during this time, they need to be regularly sprinkled with water.

Properties

Pink Beetroot sprouts reinforce our organisms defences and have digestive andtonic effects thanks to their high content of Calcium, Iron, Phosphorus,Magnesium, Potassium, Zinc, Sulphur and vitamins A, B1, B2, B3, B4, B5, B6, C, E,PP. With just a few calories, they are refreshing and help heal all the inflammationsof the digestive system.

Use

Pink Beetroot sprouts are pink, have a pleasant taste and are suitable with salads,

hors doeuvres or second courses. They are also used to prepare mixed shakes andmashed vegetables.


Warm Potatoes with pink beetroot sprouts

- 300 gr sliced boiled potatoes- 50 gr pink beetroot sprouts- 50 gr cubed emmenthal- 20 gr extra virgin olive oil

Put the warm potatoes into a pot with cheese and olive oil; mix quickly with a forkuntil the potatoes will become roughly mashedAdd the sprouts and mix againServe as vegetables with meat. Bietola Da Orto Rosa

Pink Beetroot

Betterave Rose

Rosa Rote Rbe

Remolacha De Mesa Rosa

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RED BEETROOTDescription

The Red Beetroot belongs to the family of Chenopodiacee. The seed looks like amedium sized dark brown globule. The sprouting process takes about 8/10 days:during this time, they need to be regularly sprinkled with water.

Properties

Red Beetroot sprouts reinforce our organisms defences and have digestive andtonic effects thanks to their high contents of Calcium, Iron, Phosphorus,Magnesium, Potassium, Zinc, Sulphur and Vitamins A, B1, B2, B3, B4, B5, B6, C, E,PP. With just a few calories, they are refreshing and help heal all the inflammationsof the digestive system.

Use

Red Beetroot sprouts are red, have a pleasant taste and are suitable with salads,

hors doeuvres or second courses. They are also used to prepare mixed shakes andmashed vegetables.


Thirstquenching red beetroot sprouts shake

- 100 gr red beetroot sprouts- 200 gr peeled cucumber- 1 table spoon lemon juice- Mint leaves

Centrifuge all ingredients and serve with ice cubes and mint leaves, and if you like,with a pinch of salt.

Beta vulgaris conditiva

Bietola Da Orto Rossa

Red Beetroot

Betterave Rouge

Rote Rbe

Remolacha De Mesa Roja

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Beta vulgaris cycla 13SWISS CHARDDescription

The Swiss Chard belongs to the family of Chenopodiacee. The seed looks like amedium sized dark brown globule. The sprouting process takes about 8/10 days:during this time, they need to be regularly sprinkled with water.

PropertiesSwiss Chard sprouts reinforce our organisms defences and have digestive andtonic effects thanks to their high content of Calcium, Iron, Phosphorus,Magnesium, Potassium, Zinc, Sulphur and vitamins A, B1, B2, B3, B4, B5, B6, C, E,PP. With just a few calories, they are refreshing and help heal all the inflammationsof the digestive system.

Use

Swiss Chard sprouts are whitish, they have a pleasant taste and are suitable with

salads, hors doeuvres or second courses. They are also used to prepare mixedshakes and mashed vegetables.


Cream cheese with swsschard sprouts

- 100 gr fresh cheese- 30 gr swisschard sprouts- Pepper- A pinch of saffron

Knead the cheese with a fork, mixing the sprouts, pepper and saffron.Serve the cream with sliced toasted warm bread

Bietola Da Costa

Swiss Chard

Poire

Mangold

Acelga

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B RO CCO LI C ALAB RES EDescription

The Broccoli Calabrese belongs to the family of Cruciferae. Its small seed is roundand dark brown coloured. The sprouts grow very rapidly and are ready to be eatenin 5/6 days.

PropertiesBroccoli Calabrese sprouts reinforce our organisms defences and have digestive,tonic and mineralizing effects thanks to their high content of vitamins A, B, C, E andminerals such as Potassium, Calcium, Iodine, Magnesium, Sulphur.

Use

Broccoli Calabrese sprouts have a quite strong and hot taste, but they areappetizing if eaten together with salads, hors doeuvres, meat and fish courses,legumes, cheese and even to spice up canaps and sandwiches.


Chickpeas with rosemary and broccoli calabrese sprouts

- boiled chickpeas- 50 gr broccoli calabrese sprouts- 1 clove of garlic- Rosemary, finely minced- extra virgin olive oil- salt

Rub the garlic on the interior surface of a pot, only to leave the smell.Put the chickpeas, possibly warm, into the pot and dress with oil, broccoli sprouts,rosemary and salt. Serve with grilled spare ribs.

Brassica oleracea botrytis cimosa

Cavolo Broccolo

Broccoli Calabrese

Chou Brocoli

Brokkoli Calabrese

Broculi

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Brassica oleracea capitata rubra 15RED CAB B AG EDescription

The Red Cabbage belongs to the family of Cruciferae. The seed is small, round anddark brown coloured. Red Cabbage bright red sprouts grows quickly and are readyto be eaten in a few days (5/6).

PropertiesRed Cabbage sprouts reinforce our organisms defences and have digestive andtonic effects thanks to their high content of Calcium, Iron, Phosphorus, Iodine,Magnesium, Potassium, Zinc, Sulphur.

Use

Red Cabbage sprouts are delicious and are normally eaten together with salads,hors doeuvres and second courses.


Gorgonzola canaps with red cabbage sprouts

- 5 small milk roll- 100 gr soft gorgonzola cheese- 30 gr Red Cabbage sprouts- 10 yellow rose petals (not treated)

Divide the milk rolls in half, spread the gorgonzola cheese on the surfaces andsprinkle with sprouts. Decorate with rose petals. Serve with a glass of red wine.

Cavolo Rosso

Red Cabbage

Chou Rouge

Rotkohl

Col Lombarda Morada

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PINK KOHLRABIDescription

The Pink Kohlrabi belongs to the family of Cruciferae. It has a small round lightbrown seed. Its pink sprouts grow quickly and are ready to be eaten in a few days(5/6).

PropertiesPink Kale sprouts reinforce our organisms defences and have digestive and toniceffects thanks to their high content of vitamins A, B1, B2, B3, C and minerals suchas Calcium, Iron, Magnesium, Potassium, Zinc and Sulphur.

Use

Pink Kale sprouts are tasty and are usually eaten with salads, hors doeuvres orsecond courses.


Ham rolls with pink cabbage sprouts

- 100 gr ham, slightly fat- 80 gr pink kohlrabi sprouts- extra virgin olive oil- wine vinegar- pepper

Dress the sprouts with oil, vinegar and salt. Roll the ham with sprouts inside. Putthe rolls on a baking-pan and bake in the oven at 200 for 3-4 minutes. Serve with

warm arab bread.

Brassica oleracea gongylodes

Cavolo Rosa

Pink Kohlrabi

Chou-rave Rose

Rosa Kohlrabi

Coli-rabano Rosa

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Brassica napus 17RAP EDescription

The Rape belongs to the family of Cruciferae. It has round dark brown seeds whosesprouts grow very quickly: they are ready to be eaten in 5/6 days.

Properties

Rape sprouts are healthful for their high contents of Vitamin C and minerals suchas Calcium, Iron, Phosphorus and Magnesium.

Use

Rape sprouts have a slightly sharp taste which is pleasant and appetizing. They suitvery well with different kinds of food: in fact they are used to spice up sauces,soups, meat, raw and boiled fish.


Steamed cod-fish with rape sprouts

- 600 gr cod-fish- 2 lt vegetables broth- 50 gr rape sprouts- 10 gr minced chive- 30 gr extra virgin olive oil

Boil the cod-fish into broth. Strain and bone it. Spread the pulp on a dish, sprinklewith sprouts and chive. Before serving, dress with olive oil.

Colza

Rape

Colza

Raps

Colza

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SWEDEDescription

The Swedish Turnip belongs to the family of Cruciferae. The seed is small, roundand dark brown. Sprouts are ready to be eaten in 5-6 days.

Properties

It reinforces our organisms defences and has digestive and tonic properties thanksto its high contents of Vitamines A, B1, B2, B3, C and minerals such as Calcium,Iron, Magnesium, Potassium, Zinc and Sulphur.

Use

Swedish Turnip sprouts are very tasty and are usually eaten together with salads,hors doeuvres, fish, raw and cooked meat.


Prawns with boiled sprouts sauce

- 12 prawns (100 gr each)- 50 gr sprouts- 15 yellow rose petals- 50 gr sunflower oil- Fresh orange juice- Salt- Pepper

Cut along prawn backs lengthways and put them on a large dish. Whip sprouts,

petals with oil and orange juice; adjust with pepper and salt. Use this sauce todress the prawns and serve with steamed potatoes, garnished with minced parsley.

Brassica napus napobrassica

Rutabaga

Swede

Rutabaga

Kohlrbe

Rutabaga

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Brassica rapa cymosa 19BROCCOLI RAABDescription

The Broccoli Raab belongs to the family of Cruciferae. The seed is small, round anddark brown coloured. Sprouts are ready in 6/7 days.

Properties

Broccoli Raab sprouts have anti-anaemic, anti-scorbutic, diuretic, depurative andvermifugal properties, as well as a confirmed efficacy in strengthening our bodysdefences against tumours. They have a high content of vitamins A, B, C, E, proteinsand minerals: Calcium, Iron, Phosphorus, Potassium, Sulphur.

Use

Broccoli Raab sprouts have a white stem and light green leaves. Their taste isslightly hot and they are therefore used to spice up salads, hors d oeuvres, meatand fish courses, as well as to fill sandwiches and canaps.


Egg sandwich with broccoli raab sprouts

- 4 sandwich bread slices- 2 fresh eggs- 100 gr boiled french beans- 50 gr broccoli raab sprouts- 30 gr extra virgin olive oil

Put the oil into a pan and make an omelette with the eggs, French beans, salt and

broccoli sprouts. Spread the omelette on two slices of bread, cover with theremaining ones. Divide the sandwiches diagonally with a knife and press with thehand so that the omelette will properly stick to the bread.Serve with extra pepper Broccoletto

Broccoli Raab

Brocoli Rave

Brokkoli Raab

Nabo Grelos

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CHI CKP EADescription

The Chickpea belongs to the family of Legumes. The seed is quite big, round,smooth or wrinkled, usually straw-coloured. After soaking the seeds into water forabout 8-12 hours, Chickpea sprouts grow rapidly in 4/5 days.

PropertiesChickpea sprouts have a high content of carbohydrates and proteins, they are richin vitamins A, C, E, Iron, Calcium, Magnesium, Potassium. They are helpful in caseof mental tiredness and are recommended to prevent from obesity, heart diseases,hypertension and other circulatory system illnesses, since they help regulatecholesterol and insulin.

Use

Chickpea sprouts are especially eaten with pasta dishes, risotto, soups, or evenadded in the mixture of meatballs and in the filling of stuffed pasta (tortellini).Either steamed or cooked in the frying pan, they are tender and tasty.


Risotto with chickpeas sprouts

- 300 gr rice- 100 gr chickpea sprouts- minced onion- 100 gr minced clams- 30 gr unsalted butter

- 30 gr extra virgin olive oil- 2 lt boiling vegetables broth- 1 table spoon minced parsley

Brown the onion in the hot butter, add the rice and let it roast for 3-4 minutes,stirring continuously while it cooks. Add two ladles of broth and cook the rice, keepon stirring, adding the broth when needed. 5 minutes before ending, addchickpeas sprouts and clams pulp. Cream the risotto with parsley and olive oil.

Cicer arietinum

Cece

Chickpea

Pois Chiche

Kichererbse

Garbanzo

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Cichorium endivia 21ENDIVEDescription

The Endive belongs to the family of Compositae. The seed is a small oboval-pyramid shaped achene. The growing time of Endive sprouts is about 7/8 days.

Properties

Endive sprouts are rich in minerals and vitamins C, K, P. They have digestive andtonic properties.

Use

Endive sprouts are normally eaten in mixed salads. For their sharply bitter taste,which some may find unpleasant, they should be mixed together with othersprouts varieties.


Cooked ham canaps with endive sprouts

- 8 slices of bread for sandwiches- 100 gr of cooked ham cut in thick slices- Yoghurt mayonnaise cream- 20 gr endive sprouts

Remove the crust of the bread. Cover the slices with the ham and cut each slice intwo triangles.Put a little mayonnaise cream and decorate with endive sprouts.Serve cold as appetizer.

Indivia

Endive

Chicore Frise

Endivie

Escarola

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CHICORYDescription

The Chicory belongs to the family of Compositae. The seed is a small oboval-pyramid shaped achene . The growing time of Chicory sprouts is about 7/8 days.

Properties

Chicory sprouts are rich in minerals and vitamins C, K and P. They have tonic anddigestive properties.

Use

Chicory sprouts are eaten in mixed salads. For their sharply bitter taste, whichsome may find unpleasant, they are recommended to be eaten together with othersprouts varieties.


Misticanza of wild herbs roasted bacon cubes and chicory sprouts

- 300 gr misticanza of wild herbs (common dandelion, field poppy and the mosttender types of thistle)- 50 gr bacon- 30 gr chicory sprouts- 10 gr red vinegar- 50 gr toasted cubed bread- Salt & pepper

Put the wild herbs and sprouts in a big salad bowl. Roast the bacon in a frying pan

and steam with red vinegar. Adjust with salt and pepper.Pour this mix, still hot, on the misticanza and serve with toasted cubed bread.

Cichorium intybus

Cicoria

Chicory

Chicore Sauvage

Zichorie

Achicoria

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Daucus carota 23CARROTDescription

The Carrot belongs to the family of Umbelliferae. Its small, oval shaped and beigecoloured seed is very aromatic. Sprouts are ready in about 10 days. Thegermination process is rather delicate: the seeds need to be constantly well-moisturized, but never much too wet.

Properties

Carrot sprouts are rich in vitamins B, C, D, E, carotene and minerals.

Use

Carrot sprouts have a slightly bitter taste which makes them unpleasant to some:but if they are mixed together with other sprouts varieties such as Alfalfa or Clover,they make up an excellent and healthful mixed salad.


Pear salad with carrot sprouts

- 2 not to much ripe pears- 40 gr slivers of Provolone- 40 gr carrot sprouts- 30 gr extra virgin olive oil- 100 gr corn salad- Balsamic vinegar- Lemon juice- Salt

Peel and slice the pears. Sprinkle with lemon juice in order to avoid oxidation. Mixall ingredients in a pot and dress as you like. Serve with bread.

Carota

Carrot

Carotte

Mhre

Zanahoria

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ROCKET CULTIVATEDDescription

The Rocket belongs to the family of Cruciferae. Its very small seed is round-shapedand brown coloured. Rocket sprouts are ready to be eaten in 5/6 days. If it isexcessively watered during the germination process, an external jelly-likemembrane may appear, which often favours moulds.

Properties

Rocket sprouts are rich in vitamins A and C and minerals such as Calcium, Iron,Phosphorus and Magnesium. They have appetizer and diuretic properties, as wellas an anti-scorbutic and emollient efficacy. They also stimulate the organismsrecovery.

Use

Rocket sprouts have a definitely sharp taste and are used to spice up salads, coldpasta dishes or together with hors doeuvres and cheese.


Cold pasta with mussels and rocket sprouts

- 300 gr boiled and cooled pasta- 500 gr mussels- 50 gr sprouts- 100 gr cherry tomatoes- 50 gr extra virgin olive oil

- Grated lemon peel

Mix all ingredients, add salt and pepper. Serve with sliced lemon.

Eruca sativa

Rucola Coltivata

Rocket Cultivated

Roquette Cultive

Rauke

Roqueta

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Foeniculum vulgare 25FENNELDescription

The Fennel belongs to the family of Umbelliferae. The seed is very aromatic,medium-sized, oval-shaped, plate and beige coloured. Fennel sprouts require quitea long time to grow, normally 13-14 days.

PropertiesFennel sprouts are diuretic, they help reduce excesses of liquids and fats from ourorganism, they stimulate salivary and gastric secretions as well as choleresis.

Use

Fennel sprouts have a delicate taste and are used to prepare meat and fish dishesand salads.


Yoghurt with fennel sprouts

- 1 cup of natural yoghurt- 1 tea spoon acacia honey- 10 gr fennel sprouts

Sweeten the yoghurt with a spoonful of honey and add the sprouts. Suggested atthe end of a meal.

Finocchio

Fennel

Fenouil

Fenchel

Hinojo

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SOYADescription

The Soya belongs to the family of Legumes. Its medium-big sized seed is round andlight beige coloured. Sprouts need 6/7 days to be ready.

Properties

Soya sprouts have a high content of lipids and proteins, minerals (Potassium,Phosphorus, Calcium) and vitamins A, C, E, K and group B. They reduce cholesteroland arterial pressure and are also helpful against constipation for their highpercentage of fibres.

Use

Soya sprouts are suggested to be eaten cooked.


Swisschard and soja sprouts soup

- 300 gr green swisschard- 150 gr soja sprouts- 1 small minced onion- 1 cubed potato- 30 gr sunflower oil- 1,5 lt water- Salt- Pepper

Brown the onion with oil in a large pot. Add the cubed potato, minced swisschardleaves and hot water. Add salt and pepper. Cook for 30 minutes on low flame, addsprouts and cook for further 10 minutes. Serve with croutons and slivers ofParmigiano cheese

Glicine max

Soia

Soya

Soja

Soja

Soja

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Helianthus annus 27SUNFLOWERDescription

The Sunflower belongs to the family of Compositae. The seed is medium-largesized, oval shaped, either dark coloured or black and white striped. The tegumentis quite hard: it needs a lot of water to sprout up, so it is generally left soaked inwater for 8-12 hours. The tegument comes off in 4-6 days after the beginning of the

germination process.

Properties

Sunflower sprouts have a high content of proteins, carbohydrates, vitamins (A, B,E, C, D) and minerals such as Magnesium, Phosphorus, Potassium, Calcium andIron. They help reinforce teeth and bones and are recommended to all sportsmen,since they heal muscular pains and balance the nervous system.

Use

Sunflower sprouts have a delicate taste, they are delicious in salads, canaps and

flans, and are also used to prepare mixed shakes and mashed vegetables. They areparticularly recommended in slimming diets, since they supply lots of nutritiveprinciples and minerals.


Vegetables soup with sunflower sprouts

- 500 gr mixed vegetables for soup- 50 gr sunflower sprouts- 30 gr sunflower oil

- grated Parmigiano cheese

Prepare the soup as you are used to and 10 minutes before putting out the fire, addthe sprouts. Serve with sunflower oil and grated Parmigiano cheese. Girasole

Sunflower

Tournesol

Sonnenblume

Girasol

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LENTILDescription

The Lentil belongs to the family of Legumes. The seed is disc-shaped: somevarieties are big-sized (6-9 mm), yellow or green, while others are medium-sized(3-6 mm), orange, red or brown. Lentil sprouts grow quickly, in 5/6 days they areready to be eaten. They have a delicate taste.

Properties

Lentil sprouts have a high content of carbohydrates, proteins, fibres, Iron, Calcium,Phosphorus, Potassium, they are rich in vitamins (A, B1, B2, B3, B6, B12, C, E). Theyhelp regulate the blood sugar rate and reduce cholesterol. They have a littlecontent of unsaturated fats, which are useful to prevent arteriosclerosis.

Use

Lentil sprouts should be eaten either steamed or cooked in the frying pan for acouple of minutes. Their delicate taste is suitable with cereals (bread, rice, pasta).

They supply our organism a complete and well-balanced fat content, while theyhelp keep a good cellular turgor with correspondent skin rejuvenation.


Fusilli with basil pesto and lentils sprouts

- 150 gr pasta, fusilli type- 50 gr lentils sprouts- 50 gr basil pesto

Boil the past into plenty of boiling salted water and 3 minutes befor ending, addthe sprouts. Drain and dress with basil pesto. Serve in hot dishes

Lens culinaris

Lenticchia

Lentil

Lentille

Linsen

Lenteja

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Lepidium sativum 29G ARD EN CRES S Description

The Common Cress belongs to the family of Cruciferae. It has a small round rust-coloured seed, whose sprouts grow quickly: they are ready in about 5/6 days.

Properties

Common Cress sprouts are rich in vitamins A, B1, B2, B3, C and D, niacine andminerals. They have depurative, diuretic, mineralizing (Calcium and Phosphorus)and tonic properties. They are extremely effective against anaemia, bronchitis andrheumatism; they also act as an antidote for nicotine.

Use

Common Cress sprouts have a typical taste which is slightly hot and pleasant. Theyare recommended to spice up salads and boiled fish, to prepare sauces, canapsand hors doeuvres.They can be kept in the fridge or in a hermetic container for some days.


Cream cheese drops and common cress sprouts

- 150 gr creamy cheese- 10 tomatoes cherry type- 30 gr common cress sprouts- 20 small glasses- 20 small forks

Divide the tomatoes in half and put one half on the bottom of the small glass. Puta little cheese on the tomato and some cress sprouts. Serve with a small fork.

Crescione Comune

Garden Cress

Cresson Alenois

Gartenkresse

Berro Tierra

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ALFALFADescription

The Alfalfa belongs to the family of Legumes. The Arabian name Alfa Alfa meansfather of all food. The seed is very small (2 mm), kidney-shaped, mustardcoloured. Alfalfa sprouts are ready in 7/8 days.

PropertiesAlfalfa sprouts are highly energetic and rich in vitamins B1, B2, E, K, D andespecially vitamin A (as rich as Carrot sprouts, which have the highest content ofVitamin A), minerals such as Phosphorus, Calcium (five times more than milk),Magnesium, Iron, Potassium, Sulphur and a good quantity of proteins. Alfalfasprouts are extremely healthful and are used to prevent and recover fromconvalescence, anaemia, hemorrhage and osteoporosis.

Use

Thanks to their delicate taste, Alfalfa sprouts can be eaten both raw in salads (the

most tender sprouts) and cooked. Alfalfa sprouts fresh juice is an excellent tonicwhich should be drunk every day.


Spring salad

- 1 boiled egg- 50 gr common dandelion- Baby leaf lettuce- 10 gr chives

- 50 gr alfalfa sprouts- Dandelion, mallow and violet petals- extra virgin olive oil- lemon juice- salt

Prepare a mixed salad with dandelion, lettuce and alfalfa sprouts. Dress with salt,lemon juice and olive oil. Decorate with flowers petals and grate the boiled yolk onthe top. We suggest to eat daily during springtime.

Medicago sativa

Erba Medica

Alfalfa

Luzerne

Luzerne

Alfalfa

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Oci b ilic 31B AS I L


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Ocimum basilicum 31B AS I LDescription

The Basil belongs to the family of Labiates. The name derives from ancient Greekand means kings herb. The seed is small, black and oval shaped. Basil sproutsare ready in about 10/12 days.

PropertiesBasil sprouts are rich in vitamins A and B1. They have digestive, stimulating andenergizing properties.

Use

Basil sprouts have the same taste as Basil leaves, but a little more intense.


Carpaccio of tomato with basil sprouts

- 2 big, well ripe tomatoes

- 20 gr basil sprouts- 10 small mozzarellas- 30 gr extra virgin olive oil- Salt- Pepper

Slice the tomatoes and put them on a large dish. Cut the mozzarellas in 4 parts anddress them with oil and pepper. Salt the tomatoes and put the mozzarellas overthem. Decorate the dish with basil sprouts. Enjoy without bread.

Basilico

Basil

Basilic

Basilikum

Albahaca

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P EAPisum sativum32


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P EADescription

The Pea belongs to the family of Legumes. The seed is quite big, round, smooth orwrinkled, light green or straw-coloured. Pea sprouts grow quickly in 4/5 days, aftersoaking the seeds into water about 8/12 hours long.

PropertiesPea sprouts have a good content of vegetal proteins, are rich in Potassium,Phosphorus, Calcium, Iron and other minerals, as well as vitamins A, B1, B2, PP, D,whereas they are poor in lipids. They stimulate the metabolism.

Use

Pea sprouts are especially eaten with pasta dishes, risotto, soups, or even addedin the mixture of meatballs and in the filling of stuffed pasta (tortellini). Eithersteamed or cooked in the frying pan, they are tender and tasty. They have excellentnutritional values thanks to their high content of proteins.


Polenta (hot maize porridge) with peas sprouts

- 250 gr instant Polenta- 100 gr Pea sprouts- 50 gr cooked ham- 50 gr Taleggio cheese

Wait until the water begin to boil and then add first the sprout and then, little bylittle, the polenta flour. Cook as long as required. Put out of the fire and add thecubed ham and Taleggio cheese. Serve as main course.

Pisum sativum

Pisello

Pea

Petit Pois

Erbse

Guisante

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Polygonum fagopyrum 33BUCKWHEAT


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Polygonum fagopyrum 33BUCKWHEATDescription

The Buckwheat belongs to the family of Legumes. The seed is medium sized, darkgrey coloured, tetragonal-shaped. Sprouts are ready in about 10/12 days.

Properties

Buckwheat sprouts are rich in vitamins E, F, K, B and minerals such as Phosphorus,Magnesium, Calcium, Potassium. They have a high content of proteins andcarbohydrates. Buckwheat sprouts have disinfectant power, they stimulate theappetite, reduce cholesterol and are helpful against anaemia and physicalweariness.

Use

Buckwheat sprouts have a slightly sugary taste. They are normally eaten raw,without the external tegument of the seed.


Side dish with buckwheat sprouts

- 100 gr buckwheat sprouts- Seed oil- Red vinegar- Salt

Dress the sprouts with salt, oil and vinegar. Serve with spicy cheese.

Grano Saraceno

Buckwheat

Sarassin

Buchweizen

Trigo Sarraceno

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RADISH DAIKONRaphanus sativus34


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RADISH DAIKONDescription

The Radish Daikon belongs to the family of Cruciferae. The seed is round-shaped,light brown coloured: each gram contains about 100 seeds. Radish Daikon sproutsare ready in 5/6 days.

PropertiesRadish Daikon sprouts have a high content of nutritive principles such as vitamins(A, B1, B2, C and PP) and minerals (Iron, Potassium, Calcium, Magnesium, Sodiumand Phosphorus), which help strengthen muscular tissues, develop the sight, haveantiseptic power and stimulate the secretion of gastric juices, improving thedigestive process as well as our organisms overall defences.

Use

Radish Daikon sprouts can be eaten alone or together with hors doeuvres, saladsand vegetables dishes. Their slightly hot taste makes them suitable for spicing up

salads, fish and meat, both cooked and raw.


Steamed grouper with Radish Daikon sprouts

- 300 gr steamed grouper pulp- 100 gr radish daikon sprouts- 1 cucumber, cut into thin, matchstick strips- 1 ripe tomato, cubed- Salt- Pepper- extra virgin olive oil- 1 clove of garlic

Mix the grouper pulp, still lukewarm, with the sprouts and cucumber strips. Preparea dressing with oil, cubed tomato, salt & pepper. Dress the fish and serve on largedishes.

Raphanus sativus

Ravanello Daikon

Radish Daikon

Radis Daikon

Radies Daikon

Rabanito Daikon

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Raphanus sativus 35RADISH CHINA ROSE


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Raphanus sativus 35RADISH CHINA ROSEDescription

The Radish China Rose belongs to the family of Cruciferae. The seed is round andlight brown coloured; each gram contains 120 seeds. Its pink sprouts grow rapidlyif regularly sprinkled with water more times a day. After 5 or 6 days of germinationit gets tasty and appetizing, ready to be eaten.

Properties

It has a very high concentration of nutritional substances such as Iron, Iodine andVitamins (A, B1, B2, C and PP), which help strengthen the muscular tissues,develop the sight, have antiseptic power and stimulate the secretion of gastricjuices, improving the digestive process as well as our organisms overall defences.

Use

Radish China Rose sprouts can be eaten alone or together with hors doeuvres andsecond courses. Their slightly hot taste makes them suitable for spicing up salads,

fish and meat, both cooked and raw.


Black and yellow noodles with cooked ham and butter.

- 150 gr yellow noodles- 150 gr black noodles- 80 gr cooked ham, cubed- 50 gr china rose sprouts- 50 gr unsalted sauted butter- 50 gr cream

Melt the butter in a frying pan and braise the ham on low flame. Add the cream andtwo tablespoons water. Boil the noodles in salted water and drain them, but notcompletely. Put them into the pan and cream on high flame. Serve on hot dishes,garnishing with radish sprouts.

Ravanello China Rose

Radish China Rose

Radis China Rose

Radies China Rose

Rabanito China Rose

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RED RADISH SANGO Raphanus sativus36


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RED RADISH SANGO Description

The Red Radish Sango is a new variety which has been recently developed; it belongsto the family of Cruciferae. Our company is the sole producer and distributor of Sangoall over the world. The Red Radish Sango seed is round shaped and rust-coloured; eachgram contains about 100 seeds. Sprouts are ready to be eaten in about5/6 days.

Properties

Red Radish Sango sprouts are purple-coloured and have a spicy taste; they are richin nutritional substances such as vitamins (A, B1, B2, C and PP) and minerals (iron,potassium, calcium, magnesium, sodium and phosphorus), which help strengthenthe muscular tissues, develop the sight, have antiseptic properties and stimulatethe secretion of gastric juices, improving the digestive process as well as ourorganisms overall defences. They have only a few calories, about 15 Cal. per 100grams. The content of proteins is 4% and that of carbohydrates 3%.

Use

Red Radish Sango sprouts can be eaten alone or together with hors doeuvres,salads and vegetable dishes. Their rather strong taste makes them particularlysuitable with salads, fish and meat, both raw and cooked.


Hors d'oeuvre with Radish Sango sprouts

- 60 gr Taleggio cheese, cubed- 60 gr Fontina cheese,cut into thin, matchstick strips- 60 gr Asiago cheese, cubed- 60 gr Provolone cheese, cut into thin, matchstick strips- 100 gr Radish Sangosprouts- 30 gr maize seeds oil- 5 gr black peppercorn- 1 teaspoon minced parsley

Mix all ingredients in a big salad bowl and serve with fresh baby leaf lettuce.

Raphanus sativus

Ravanello Sango

Radish Sango

Radis Sango

Radies Sango

Rabanito Sango

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Sinapis alba 37WHITE MUSTARD


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S ap s alba 37WHITE MUSTARDDescription

The White Mustard belongs to the family of Cruciferae. Its small seeds (about 2mm) are yellowish and round-shaped. The sprouts are ready in about 5/6 days.

Properties

White Mustard sprouts are rich in proteins and carbohydrates, as well as vitaminsA, B, C and minerals (Calcium, Iron, Phosphorus). They stimulate blood circulation,they are a good analgesic for muscles and are also effective against fever and cold.

Use

White Mustard sprouts are used to flavour vegetable salads and fresh cheese: theirtaste is sharp, but not as strong as Black Mustard ones.


Cheese cream with white mustard sprouts

- 150 gr Casatella cheese- 150 gr Squaquerone cheese- 50 gr white mustard sprouts- Salt- Pepper

Mix all ingredients, serve with warm toasted bread and sliced Parma ham

Senape Bianca

White Mustard

Moutarde Blanche

Weisse Senf

Mostaza Blanca

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BL ACK MUSTARDSinapis Nigra/Brassica Nigra38


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BL ACK MUSTARDDescription

The Black Mustard belongs to the family of Cruciferae. Its very small seeds (1 mmof diameter) are round shaped and black brown coloured, almost black. Sprouts areready in about 5/6 days.

PropertiesBlack Mustard sprouts are rich in proteins and carbohydrates, they containvitamins A, B, C and minerals (Calcium, Iron, Phosphorus). They stimulate bloodcirculation, they are a good analgesic for muscles and are also effective againstfever and cold.

Use

Black Mustard sprouts are used to flavour vegetable salads and fresh cheese.Being much sharper than White Mustard ones, they are particularly recommendedto those who love spicy food.


Spaghetti with garlic, olive oil and black mustard sprouts

- 350 gr spaghetti- 80 gr extra virgin olive oil- 4 minced cloves of garlic- 50 gr black mustard sprouts

Brown the garlic in the oil on low flame. Add a tablespoon water. Boil the spaghettiin salted water, drain and dress with the oil, garlic and sprouts. Serve with gratedParmigiano cheese.

p g / g

Senape Nera

Black Mustard

Moutarde Noire

Schwarze Senf

Mostaza Negra

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Trifolium incarnatum 39CRIMSON CLOVER


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39CRIMSON CLOVERDescription

The Crimson Clover belongs to the family of Legumes. Its small seed (2,5 mm) iskidney-shaped and beige coloured. Crimson Clover sprouts are ready to be eaten in7/8 days.

PropertiesCrimson Clover sprouts are rich in proteins. They contain vitamins A, group B, C, Eand minerals: Phosphorus, Potassium, Magnesium, Calcium. They have a relaxingeffect on the nervous system, as well as an antispasmodic and blood depurativepower.

Use

Their delicate taste is particularly appreciated in salads, both raw and cooked.


Side dish made with crimson clover sprouts- 200 gr crimson clover sprouts- 1 clove of garlic- 60 gr unsalted butter- Salt- Pepper

Brown the garlic in the butter on low flame into a large frying pan; add sprouts andcook for 3 minutes on high flame.Serve as vegetables with poached eggs.

Trifoglio Incarnato

Crimson Clover

Trfle Incarnat

Inkarnatklee

Trebol Encarnado

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RED CLOVERTrifolium pratense40


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RED CLOVERDescription

The Red Clover belongs to the family of Legumes. Its very small seed (1,5 mm) iskidney-shaped and yellowish-brown coloured. Sprouts are ready in 7/8 days.

Properties

Red Clover Sprouts are rich in proteins. They contain vitamins A, group B, C, E andminerals: Phosphorus, Potassium, Magnesium, Calcium. They have a relaxingeffect on the nervous system, as well as an antispasmodic and blood depurativepower.

Use

Their delicate taste is particularly appreciated in salads, both raw and cooked.


Dried beef with red clover sprouts

- 50 gr minced dried beef- 50 gr red clover sprouts- 50 gr extra virgin olive oil- 20 gr lemon juice- 1 teaspoon Dijon mustard- Salt- Pepper

Mix the sprouts with dried beef; use a fork to cream the oil with lemon juice, salt,pepper and mustard. Dress the salad and serve with toasted Tuscan bread.

Trifoglio Violetto

Red Clover

Trfle Rouge

Rotklee

Trebol Violeta

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Trigonella foenum graecum 41FENUGREEK


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FENUGREEKDescription

The Fenugreek belongs to the family of Legumes. The seed is medium sized,mustard-coloured, rectangular-shaped with stripes. Fenugreek sprouts need 6/7days to grow.

PropertiesFenugreek sprouts disinfect and depurate blood, kidneys and liver. They stimulatethe appetite and are recommended against anaemia and physical weariness. Theyhave a high content of proteins and carbohydrates, vitamins A, D, E and group B,minerals such as Phosphorus, Potassium, iron, Calcium, Magnesium, Sulphur.

Use

Fenugreek sprouts are to be eaten raw. Their taste is slightly sharp and they aretherefore used to spice up salads, soups and side dishes.

One of the many recipesChicken roll with fenugreek sprouts

- 4 thin slices of chicken breast- 40 gr fenugreek sprouts- 50 gr white celery- Salt- Clingfilm, suitable for microwave use

Put the chicken breast on a chopping board, add salt, sprouts and celery in themiddle. Roll until getting a cigar and wrap it in the clingfilm. Cook in the microwave

oven for 4 minutes at 750 Watt. Leave the rolls to stand for 3 minutes, remove thefilm and slice. Serve with tomato salad.

Fieno Greco

Fenugreek

Fenugrec

Bockshornklee

Alholva

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WHEATTriticum aestivum42


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WHEATDescription

The Wheat is absolutely the most cultivated and used cereal in Italy. It belongs tothe family of Graminaceae, more specifically to the group of Triticum. The seed ismedium-sized, long and narrow, straw-coloured. Wheat sprouts are ready in 4/5days.

Properties

Wheat sprouts are rich in proteins, carbohydrates, vitamins C, E, B, B17, mineralssuch as Calcium, Magnesium, Phosphorus, Sodium, Potassium. They are veryenergetic and help elasticise the tissues, as well as hair and nails.

Use

Wheat sprouts have a delicate taste, they are delicious in salads, canaps andflans, and are also used to prepare mixed shakes and mashed vegetables. They areparticularly recommended for slimming diets, since they supply lots of nutritive

principles and minerals.


Crispy salad with wheat sprouts

- 200 gr crispy salad (witloof chicory, Treviso chicory, white cabbage)- 10 gr roasted and minced pistachos- 30 gr wheat sprouts- extra virgin olive oil- lemon juice- salt

Mix all the ingredients in a salad bowl and dress with salt, lemon juice and oil.Serve with arab bread.Frumento

Wheat

Bl

Weizen

Trigo

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Vigna angularis 43RED ADZUKI BEAN


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RED ADZUKI BEANDescription

The Red Azuki Bean belongs to the family of Legumes. The seed is round, reddish,medium sized (about 5/6 mm) and has a white eye which is typical of beans. Thesprouts are ready in about 9/10 days.

PropertiesThe Red Azuki Bean is a legume which is almost completely deprived of starch. Thesprouts are rich in proteins, Iron, Calcium, Potassium, Magnesium, Phosphorus andvitamins (B1, B2, B3, B12, E, A, C). They help regulate cholesterol, disinfect anddepurate blood and liver.

Use

Red Azuki Bean sprouts should be eaten steamed or cooked in a frying pan for afew minutes. In the Mediterranean diet they may represent a good substitute formeat. They have a sweet and thick taste, with just a touch of bitter.


Energetic vegetables

- 200 gr azuki beans sprouts- 1 green pepper- 1 clove of garlic- 30 gr seed oil- Salt- 1/2 glass of water

Roast the garlic into the oil, add the pepper julienne and the sprouts. Cook and addthe salt. Add the water and cook on a high flame for 3 minutes. Serve with Tuscanunsalted bread. Fagiolo Azuki Rosso

Red Adzuki Bean

Haricot Adzuki Rouge

Rote Adzukibohne

Juda Adzuki Rojo

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G REEN MUN G B EAN Vigna radiata44


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G U GDescription

The Green Mungo Bean belongs to the family of Legumes. Its round seed isgreenish, medium sized (about 4/5 mm) and has the typical white-eye of beans.The sprouts are ready in 9/10 days.

Properties

The Green Mungo Bean is a legume which is almost completely deprived of starch.The sprouts are rich in proteins, Iron, Calcium, Potassium, Magnesium, Phosphorusand vitamins (B1, B2, B3, B12, E, A, C). They help regulate cholesterol, disinfect anddepurate blood and liver.

Use

Green Mungo Bean sprouts should be eaten steamed or cooked in a frying pan fora few minutes. In the Mediterranean diet they may represent a good substitute formeat. They have a sweet and thick taste, with just a touch of bitter.


Tomato sauce with Mungo Bean sprouts for Italian pasta

- 200 gr tomato sausage- 100 gr Mungo bean sprouts- 30 gr grated Parmigiano cheese

Cook the sprouts into the sauce for 3-4 minutes. Dress your favourite pasta withthis sauce. Serve with grated Parmigiano cheese.

Fagiolo Mung Verde

Green Mung Bean

Haricot Mung Vert

Grne Mungbohne

Juda Mungo Verd

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RECIPES INTRODUCED DURING THE INTERNATIONAL FOOD SHOW IN RIMINI AND THE MAC-FRUT EXHIBITION IN CESENA


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SUBA & U NICO s .r. l .Via Emilia, 1810 - 47020 Longiano (FC) - ITALY

Tel. +39 0547 56515 - Fax +39 0547 56337e-mail: [email protected] site: www.subaeunico.com

autore Romano Ronchiricette Riccardo Vecchi

stampa e progetto grafico Litobm

Documents

Seeds for Sprouting ING