Red radish sprouts, seeds

Radish sprouts are very rich in vitamins and minerals. They are also good for strengthening muscles and improving eyesight, and they have an antiseptic (cleansing) effect.

Sprouts are an excellent dietary supplement, especially in the winter months, as they are rich in vitamins, minerals, enzymes, protein and much more, depending on the type of sprout. They are also generally very low in fat.

Sprouts can be used in many ways. Traditionally they go into salads, but they are also excellent in stir-fries, sandwiches and toasties/paninis, or lightly fried in olive oil, for example, then tossed in pesto and served over pasta. The only limit is your creativity.

Growing:
Soak the seeds overnight. The next day, spread them out in the sprouting tray (see item number 4200). Bear in mind that the sprouts will grow to four times their size as they sprout, so don't put too many seeds in one tray. Then leave them to sprout in a light, well-ventilated place at room temperature. Rinse the sprouts 2–3 times a day until they have fully sprouted.

Sprouting time: The sprouts are ready within 4–5 days

Storage:
Sprouts can be kept in the fridge for up to two weeks, depending on the type of sprout. They are best stored in a sprouting bag (see more options by searching for 4201 and 4202), because in a plastic bag or closed box they can't breathe and may become slimy and spoil. In a sprouting bag, the sprouts can breathe while the fabric retains the moisture. The bag also protects the sprouts from light. The sprouting bag can be closed with the sewn-in drawstring.

Produced by the Italian company Bavicchi, a specialist in sprouting seeds.

Contents:
Vitamins: A, B1, B2, C
Minerals: iron, potassium, calcium, magnesium, phosphorus, sulphur and more

Calories: 5 calories per 100 g

Net weight: 15 g

One bag is enough for 2–3 trayfuls