350g Sunflower Seed, organic, raw food quality, germinable

Certified seed - germinable - raw food quality.

The peeled sunflower seeds have good germination capacity and taste nutty and crunchy. They contain 22% protein including essential amino acids, 49% high quality fats, potassium, manganese, iron, copper, zinc, nickel, calcium, B vitamins and traces of vitamin D.
Ideal as an addition to muesli, over salads or simply to snack.

During the germination process, proteins and carbohydrates of the seeds 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.

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: Sunflowers are grown organically and then the seeds are extracted from them.

Storage: Store in a dry place away from heat.