Amaranth for sprouts, organic, raw food quality, germinable

Amaranth sprouts taste nutty as sprouts and become bright red when growing a little longer. They have a high protein content (15-18%), including the amino acid lysine, which is difficult to obtain in a vegan diet. The sprouts are also rich in calcium, iron, magnesium and zinc, as well as fibre and lecithin.

Use: The germination period is 1-2 days with 3 hours previous soaking time. You can harvest germ sprouts after 2-3 days, or cut green sprouts after 7-14 days, but these are used more as decoration. For germination a germ tray or sprouting glasses are suitable. The seedlings 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.