Fullei Conventional Sprouts:

·         Alfalfa Sprouts

·         Alfalfa Sprouts (washed)

·         Bean Sprouts

·         Broccoli Sprouts

·         Clover Sprouts

·         Crunchy Mix (green pea, mung bean, red and green lentil, adzuki)

·         Daikon Sprouts

·         Snow Pea Sprouts

·         Soy Sprouts

·         Spicy Sprouts (alfalfa, radish, clover)

·         Sunflower Sprouts

Naturally grown and containing no additives, pesticides, or preservatives.

Fullei Organic Sprouts:
organic certified by Quality Certification Services (QCS)

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·         Alfalfa/Clover Sprouts

·         Broccoli  Sprouts

·         Clover Sprouts

·    Wheat Grass



Benefits of Sprouts

Sprouts are great to eat and are an excellent source of vitamin C.  They also contain many good B vitamins. You probably cannot find a less expensive way to get these vitamins than from low calorie sprouts. Green, leafy sprouts are a good source of Vitamin A.  They are a good source of fiber and protein, and they contain enzymes that aid in digestion. In addition, sprouting destroys the seed's natural preservative enzymes, which inhibit digestion. Sprouts contain an abundance of highly active antioxidants that prevent DNA destruction and protect us from the ongoing effects of aging. It wouldn't be inconceivable to find a fountain of youth here; after all, sprouts represent the miracle of birth.

Studies on canavanine, an amino acid analog in alfalfa, have demonstrated benefits for pancreatic, colon and leukemia cancers. Plant estrogens are also abundant in sprouts. They increase bone formation and density and prevent bone breakdown or osteoporosis. They are also helpful in controlling hot flashes, menopause, PMS and fibrocystic breast tumors.

Alfalfa sprouts are one of our finest food sources of another compound, saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies prove their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed.

You can use sprouts in just about anything:

·         Add to salads 

·         Blend them in drinks

·         Mix into cooked breakfast cereals

·         Prepare sprout-filled wontons

·         Put them in a sandwich

·         Wrap in a tortilla or taco and smother in your favorite sauce


Raw sprouts are so versatile they can be added into just about anything and then cooked:

·         Breads, biscuits or pancakes

·         Soups or sauces

·         Eggs and omelets

·         Mexican or Chinese food

·         Potato patties

·         Casseroles or dips

·         Meatloaf

·         Any vegetables or stir-fried by themselves

Even in a dessert….Try it, the sky is the limit ! ! !


Bean Descriptions


ALFALFA
This legume originated in Central Asia and in the Mideast with its name being derived from the Arabic word for “best fodder”. The sprouts are primarily grown in North America. They have a sweeter, fresher taste when yellow, but market acceptance often demands sprouts to be “greened up”. Alfalfa is generally eaten raw, and is one of the more popular sprouts. Alfalfa is a good source of vitamins A, B, C, D, E, F, and K and is rich in many minerals, as well as, many enzymes that aid in digestion.

 
ADZUKI BEAN
The adzuki bean (also spelled azuki) is an annual vine widely grown throughout East Asia and the Himalayas for its small bean.  The most familiar have a uniform red color, but can be white, black, gray and mottled.  It has been domesticated for more than 3,000 years and is the second most popular legume after soybean.  Adzuki beans are commonly eaten sprouted, or boiled in a hot, tea-like drink.  They have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine to thirteen grams of fiber and are also high in protein, complex carbohydrates and iron. 

 
BROCCOLI
A cruciferous vegetable, a member of the brassica family (cauliflower, cabbage, kale), broccoli sprouts are high in Vitamin C and iron. Broccoli spouts have the highest level of sulforaphane glucosinolate, a strong phytochemical that induces Phase 2 (detoxification) enzymes that deactivate carcinogens. 

 
CHINESE RED BEAN (cow pea)
A native to Central Africa, its cultivation has spread to practically all warm, tillable areas of the earth. This mild-flavored legume is similar to adzuki bean sprouts in taste and performance. The sprouts are high in vitamins C and B, especially B1 and have 19.4% protein, 54.5% carbohydrates and 1.1% fat. They are generally sprouted in mixes with green peas, lentils, garbanzo and/or mung beans.


CRIMSON CLOVER
A member of the pea family, clover originated in Europe and has been used for over 2,000 years as a cover crop to improve the soil. Clover sprouts are nearly identical to alfalfa spouts and are sweeter when they are yellow.

 
GREEN PEA
One of the first crops ever to be cultivated, “garden peas” probably originated in the Mediterranean region and Western Asia. High in fiber, protein and carbohydrates, iron, potassium, Vitamin A, thiamin and riboflavin, peas provide excellent nutrition at a very low cost. When grown in complete darkness, the sprouts have the look and taste of thin yellow asparagus.


LENTILS (green and red)
Archaeologists believe dry peas and lentils were some of the first food crops ever cultivated some 9,000 years ago. Lentils are high in potassium, iron, Vitamin A, folic acid and fiber. Lentils are becoming popular in North America. Lentil sprouts are usually sold as part of a sprouted bean mix.


MUNG BEANS
Possibly originating in India, Southeast Asia, or the Malayan Islands, mung beans have been cultivated in the Orient for thousands of years. Today “bean sprouts” are synonymous with mung beans, and popularity of this nutritious sprout continues to grow. Mung beans are an excellent source of protein, vitamins C, A and E, as well as, many minerals.

 
RADISH (daikon and china rose)
A member of the mustard family, and probably originating in Eurasia, radish is one of the first recorded cultivated vegetables and dates back to earliest historical times. Its name comes from the Latin word “radix” which means “a root”. Radish sprouts are fast growing and with a spicy, hot flavor. Daikon seeds produce tall, lush green sprouts, while China Rose has a touch of pink color. Radish sprouts are high in Vitamin C and potassium.


SNOW PEA
The snow pea is a legume, more specifically a variety of pea eaten whole in its pod while still unripe. The name mangetout (French for "eat all") can apply both to snow peas and to snap peas.  It is one of the earliest-known cultivated plants, with evidence of having been cultivated in a region that is now along the Thailand-Burma border, 12,000 years ago. It is speculated that the name comes from the whitish tint reflected from the pods. It also may come because of their tendency to grow at the end of winter, just before the last spring freeze. As with all legumes, snow peas host beneficial bacteria, rhizobia.


SUNFLOWER
A native of the Americas, sunflowers are now widely cultivated. A valuable source of vitamins and minerals, the seeds were ground and used as meal by native Americans. Producing large sprouts which contain all known vitamins, even the B complex and D, sunflower sprouts have a sweet, nutty flavor and crispy texture. Quickly gaining in popularity, sunflower sprouts are considered by many consumers to be the best tasting, most versatile sprouts available.


WHEAT
Most likely originating in Western Asia about 5,000 B.C., wheat, a member of the grass family, is the second most important cereal grass in the world. When sprouted in darkness for two to three days, wheat sprouts are tender and sweet with a taste similar to watermelon. When allowed to grow for three or more days, wheat reaches the “grass” stage and is juiced for a nutritious drink. Wheat sprouts are high in vitamins B, C and E and have three times the vitamin E of dry wheat as well as many minerals.




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