450g Borlotti Beans, organic, raw food quality, germinable

Certified seed - germinable - raw food quality.

Borlotti (or Pinto) beans originate from Piedmont in Italy and have a colourful brown-pink-white marbling. Cooked, they are used in Italy as vegetables and in the famous minestrone. They contain a lot of protein and valuable nutrients (vitamins B 1 and E, beta carotene, folic acid as well as iron, calcium, potassium, magnesium, phosphorus and manganese), making them ideal for the production of sprouts.

During the germination process, proteins and carbohydrates are converted into amino acids, essential fatty acids and multiple sugars, which the body can easily utilize. In this power phase, the sprouts are rich in vitamins (vitamins A1, B1, B2, C, folic acid, niacin and especially much of the cell protective vitamin E), proteins, minerals and secondary plant substances and later chlorophyll.

They go well with spicy dishes, wraps and sandwiches, but also give desserts, mueslis and salads a special touch or the smoothie the extra protein kick. They can also be cooked, as is often the case in Asian cuisine, e.g. in wok dishes, but also in soups or omelettes.

Use: Before germination soak 1.5 tablespoons in cold water for at least 12 hours, preferably covered, in the dark. The volume can increase considerably. For the germination process a germ tray or the Eschenfelder sprouting glasses are suitable. The sprouts must be watered and rinsed twice a day. After approx. 3 days the sprouts are edible.

IMPORTANT when using sprouts: In a permanently humid environment, especially at warm temperatures, undesirable germs and even dangerous pathogens can quickly multiply. This danger can be minimized by using only certified organic seeds of food and raw food quality for sprouting. The optimum temperature for sprouting is 18-20°C, from 23°C the risk of rapid multiplication of pathogens increases. The most important measure against the growth of unwanted germs is WATERING, at least twice a day. Make sure that no slime is formed. Then it is better to water more often. Consume the sprouts immediately after thorough rinsing in a sieve. After sprouting, clean the sprouts thoroughly, preferably in the dishwasher. If you want to store the sprouts in the refrigerator, it should be at 5°C or colder (a zero-degree compartment is best for storage). Wash thoroughly before eating. Never use sprouts that smell odd or strange.

Risk groups that should not use raw sprouts include seniors, children, pregnant women and people with a weak immune system. They should only eat blanched or cooked sprouts.

Production: The amaranth is organically grown and the seeds are obtained from it.

Storage: Store in a dry place away from heat.