Pint Sized Vegetables Pack A Wholesome Punch
Delicate, diminutive and delicious – Sprouts are the unsung, unassuming heroes of health. Have you ever heard of a vegetable that continues to gain vitamins after being harvested?
Sprouts do! As ‘living’ foods, they continue to increase their vitamin content when refrigerated.
One of the most nutritious of all foods, Sprouts from Alfalfa, Broccoli and Mustard; to Cress, Tangy Onion, and Snow Pea; are freshly germinated from seeds, grains, and legumes.
These pint-sized ‘vitamin pills’ in a punnet really do pack a tasty and nutritional punch. Who would have thought that Radish Sprouts have 29 times more Vitamin C than milk! Or that one minute Mung Bean sprout contains as much Vitamin A as a lemon, thiamin equal to that of an avocado, the same carbohydrate content as a melon, or niacin equal to that of a banana!
According to Bean Sprouts Australia Managing Director Michele van der Sander, growers of Country Fresh All Natural Sprouts, the rejuvenating and life-giving properties of Sprouts may be one of the great health secrets of our times.
“Adding Sprouts to salads, sandwiches, soups, stir fries and the like will make a world of difference to your health. There are many varieties to choose from, with each Sprout having its own unique flavour and health advantages.
“It’s a little known fact that Sprouts are one of the most concentrated natural sources of vitamins, minerals, enzymes, trace elements, amino acids and proteins on earth. Enzymes are the most vital factor that sustain our bodies’ life processes and without them, we could not survive.”
“Sprouted seeds, grains and legumes are the most powerful enzyme-rich foods. There are 10 to 100 times more enzymes in sprouted seeds than in vegetables or fruits, depending on the enzyme and the seed being sprouted.”
Michele van der Sander said in addition to being a superb source of nutrients, Sprouts also have important curative abilities.
“With their high levels of concentrated plant compounds, Sprouts can protect against disease, increase bone formation and density, and prevent osteoporosis. They also play a role in the prevention of heart disease, premenstrual tension, menopausal symptoms and controlling hot flushes.”For such a micro vegetable, they certainly deliver macro health benefits!”
To boost your health and immunity munch on a bunch of Sprouts. Like all vegetables, Sprouts are much more nutritious raw but they also taste great when cooked. Sprouts add colour, texture and taste to Asian cuisines and add a little mouth-watering magic to omelettes, pasta and vegetable dishes. So don’t just stop at adding them to a salad!
Country Fresh All Natural Sprouts, are farmed and harvested under strict HACCAP (Hazard Analysis Critical Control Point) quality assurance guidelines and are available all year round from leading supermarkets, greengrocers, providores and the Sydney Growers Market.
Sprouts, like all vegetables, are much more nutritious raw but they also taste great when cooked.
Sprinkle them on sandwiches, in salads, soups and stir fries. Or simply munch on a bunch! Sprouts work well in Asian cuisines and add a little mouth-watering magic to omelettes, pasta and vegetable dishes. So don’t just stop at adding them to a salad!
Country Fresh All Natural Sprouts
Sprouts start their life as dry beans and seeds. For germination or ‘sprouting’ to occur they must be soaked in water, then drained. Once wet, they draw on their stored nutrients and begin to grow. Sprouting increases the nutritional value of seeds and converts starches to sugars, making them easy to digest.
Bean Sprouts Australia grow their Country Fresh All Natural Sprouts under HACCP (Hazard Analysis Critical Control Point) principles to ensure they grow and harvest the freshest and safest produce possible.
Country Fresh All Natural Sprouts, are grown from top quality, predominantly Australian seed sourced from Queensland, South Australia and Victoria.
Medicinally and nutritionally, Sprouts have a long history. Ancient Chinese physicians recognised and prescribed Sprouts for curing many disorders as far back as 5,000 years ago.
Adding Sprouts to salads, sandwiches, soups, stir fries and the like will make a world of difference to your health. There are many varieties to choose from, with each Sprout having it’s own unique flavour and health benefits.
Country Fresh All Natural Sprouts Varieties
Alfalfa in Arabic means ‘father of all foods’. Crisp in taste, the Country Fresh All Natural Sprouts range includes:
Alfalfa Onion Sprouts
Alfalfa Radish Sprouts
Alfalfa Salad Sprouts (Alfalfa, Mung and Radish)
Alfalfa Sprouts contain every essential amino acid. They also provide a good source of vitamins C, B1, B2, B3, B6, B12, D, E, F, K and U and have high anti-oxidant properties. They are low in calories, fat and salt; and are high in fibre.
Alfalfa Sprouts are a good source of minerals including calcium, iron, potassium and zinc and contain other trace elements. They also boast carotenes, chlorophyll, folic acid and phytoestrogens.
Alfalfa Sprouts have been known to be useful in the treatment of urinary tract infection, kidney, bladder and prostate disorders. They are a natural diuretic. Alfalfa alkalises and detoxifies the body, especially the liver. These health helpers also promote pituitary gland function and contain an anti-fungus agent.
A germinated mixture of Mung Beans, Lentils and Caloona Peas with crunch. High in protein and a good source of amino acids, B group vitamins, chlorophyll, iron, niacin phosphorous and riboflavin.
Bean shoots are sometimes called bean sprouts harvested after a long germination. Usually 3 to 10 cm in length, they can be eaten raw or cooked and are sometimes called Chinese Mung Beans.
Sprouts with light to dark green shoots and green leaves. They have a broccoli flavour and peppery aftertaste. Broccoli Sprouts have been found to have remarkable anti-cancer properties. Country Fresh Brocolli Power Sprouts are grown from 100% pure broccoli seed.
According to a recent article on Sprouts in the New Vegetarian and Natural Health magazine, it has been estimated that you would have to eat 1kg of broccoli each week to reduce the risk of colon cancer by 50% but broccoli sprouts have such a concentrated level of anti-cancer components that you need only have around 35g per week to get the same result.
Fresh Broccoli Sprouts stimulate the production of an anti-cancer enzyme in your body and studies show that they may reduce breast tumours.
Cress Sprouts (Mild & Spicy)
A mustard and watercress combination. These sprouts contain vitamin A, B complex, C, biotin, calcium, folic acid, potassium and manganese.
A germinated mixture of Mung Beans, Peas, Lentils and Caloona Peas with crunch. High in protein and a good source of amino acids B group vitamins, chlorophyll, iron, niacin phosphorous and riboflavin.
Daikon Radish Sprouts
Sprouts with a distinct radish flavour. Daikon Radish Sprouts are used extensively in Japanese and other Asian cuisines. They are a good source of vitamin A, B group and C, calcium, fibre, folic acid, iron, magnesium and protein.
Can be eaten raw and cooked. They are small beans with a creamy white flesh and a soft olive coloured coating with a nutty flavour and texture. Mung Beans contain significant levels vitamin A, BI, B2 and C, calcium, iron and niacin. They are high in fibre and are beneficial in countering protein deficiencies.
Delicate sprouts with a mustard flavour, containing vitamin A, B complex, C, biotin, calcium, folic acid, potassium and manganese.
Snow Pea Sprouts
Delicate lush green shoots with a smooth white to light green stalk. Ideal for salads, sandwiches and stir fries, Snow Pea Sprouts are grown from pea seeds and are traditionally used in Asian cuisine as a garnish. They are high in protein and provide a good source of calcium vitamin B1, C, and niacin.
Tri Sprout with Crunchy Combo
A trio pack of Alfalfa Sprouts, Crunchy Combo and Snow Pea Sprouts.
Tri Sprout with Mung Bean Sprouts
A trio pack of Alfalfa Sprouts, Mung Bean Sprouts and Snow Pea Sprouts.
Tangy Onion Sprouts
Pale to bright yellow sprouts with a black seed and a distinct onion aroma. A good source of vitamin A, B group vitamins, iodine, phosphorous and potassium.
Selection & Storage
Selection – Look for fresh crisp Sprouts which are free of excess moisture. Avoid any Sprouts with dark brown or grey discolouration at the roots. If Sprouts appear dry or mushy they may either be old or have been mishandled.
Storage – Sprouts must always be kept refrigerated. Correctly stored, sprouts should have a shelf life of 7 to 10 days. If they are rinsed every few days they will stay fresh for a considerable time. Country Fresh All Natural Sprouts are packaged in a recyclable plastic container. Keep the snap-top lid closed to prevent your Sprouts from drying out.
Simply rinse in water, eat and enjoy!
Did You Know?
Sprouts are actually freshly germinated edible seeds such as beans, grains and nuts.
As a ‘living’ food, Sprouts continue to grow vitamins after being harvested.
Captain James Cook had his sailors eat sprouts, limes and lemons for their Vitamin C content to aid in curing scurvy.
During WW11 when the United States was concerned about a possible meat shortage, the scientific community advised the government that the consumption of germinated seeds was the best and the cheapest alternative to proteins in meat.
Sprouts contain an abundance of highly active anti-oxidants that prevent DNA destruction and protect us from the ongoing effects of aging.
The most powerful enzyme-rich foods are sprouted seeds, grains and legumes. Sprouting increases their enzyme content as much as 43 times more than non-sprouted foods. The enzymes in Sprouts help our body digest the nutrients in our food and boost the life-giving activity in our body.