Umuthi Health Mix Sprouting Seeds

ALFALFA

Botanical name: Medicago Sativa (Pea Family) also known as Lucerne in South Africa

Alfalfa is a fine, golden coloured, quick sprouting seed and probably the best known sprout in health circles. It produces a deep green leaf that has a delicious mild flavour plus great nutritional properties.

Nutritional Value: Alfalfa is very low in Saturated Fat and Cholesterol, and a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, also a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin B6, Folate, Potassium and Manganese. Alfalfa sprouts are one of the most significant dietary sources of phytoestrogens, which have been reported to be beneficial in the fight against heart disease, cancer and osteoporosis.

BROCCOLI

Botanical name: Brassica Oleracea

Broccoli is a small, dark, typical brassica seed. It has a fairly strong flavour, so good to mix with other sprouts. Broccoli Sprouts are a renowned Superfood which is reported to boost the immune system. Famous for their antioxidant content, Broccoli also has the highest lutein, carotenoid and beta carotene content of all the sprouts.

Nutritional Value: Broccoli is very low in Saturated Fat and Cholesterol, is a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very food source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin B6, Folate, Potassium and Manganese.

CELERY   

Botanical name: Apium graveolens

Celery is a tiny, light brown seed. It has a grassy, sweet, slightly bitter flavour, with a pleasant chlorophyll taste. One of the most common uses of Celery seed for health benefits is a diuretic and it is also thought to be one of the most effective natural remedies for stomach bloating.

Nutritional Value: Celery is very low in cholesterol. It is also a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Calcium, Magnesium and Phosphorus, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.

FENUGREEK    

Botanical name: Trigonella Foenum-graecum

Fenugreek is an irregular shaped, golden coloured seed with a pungent smell. It is frequently used as a spice in Indian cuisine. When sprouted it has a milder flavour.

Nutritional Value: Very low in Saturated Fat and Cholesterol, a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very food source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. It has been reported that Fenugreek has properties that may reduce cholesterol, stabilize blood sugar, and assist with bronchitis and sore throats. It is also rich in a compound called diosgenin reported to be the precursor for the semisynthesis of progesterone.

GARLIC CHIVES   

Botanical name: Allium Schoenoprasum

Garlic Chives, also known as Chinese Leek, are a black, irregular shaped seed, slow to sprout, with a great garlic onion flavour.

Nutritional Value: Low in Cholesterol and Sodium, a good source of Thiamin, Niacin, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper, and Manganese.

LENTIL GREEN   

Botanical name: Lens (Culinaris)

Green Lentils are a light or dark brown disc shaped seed, larger than the brown lentil. Well known as a nutritious cooked food, there is more Iron and Copper in the sprouts. By sprouting legumes you neutralize phytic acid and lectins, which means more vitamins and minerals can be absorbed by your body as they are digested. Sprouting increases the amount of vitamins and minerals in the lentils, especially B vitamins and Carotene. Sprouting also helps break down some of the sugars that create intestinal gas. Lentils have the highest level of protein of any legume, after soya, and whilst not a complete protein, once sprouted they contain sufficient levels of amino acids.

Nutritional Value: Very low in Saturated Fat, Cholesterol and Sodium, it is also good source of Thiamin, Iron, Phosphorus and Manganese, and a very good source of Dietary Fibre and Folate.