500 g Cickpeas, organic, raw food quality, germinable

Germinable seeds - raw food quality.

Chickpeas originate in Asia and have been cultivated and consumed there for centuries. Like all legumes, they are very rich in nutrients and proteins with the essential amino acids lysine and threonine. They are rich in iron, zinc, calcium and phosphorus and contain many vitamins such as vitamin A, B1, B2 and vitamin C. They are also very rich in protein. The seedlings have a particularly high folic acid content. The sprouts taste full-bodied, nutty, hearty and fresh, sometimes almost sweet.

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 absorb. 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.

The sprouts can be used in many ways, for example in salads, spicy dishes, wraps and sandwiches, but they also give desserts, mueslis and salads a special touch or the smoothie the extra protein kick. They can also be cooked, blanched, roasted or deep-fried; they do not disintegrate but remain relatively firm. They are mainly used in oriental cuisine.

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.