Sprouted flaxseed is a rich source of protein (similar in composition of the protein in soy), alpha-linolenic acid and omega 3 essential fatty acids. It contains choline, calcium, magnesium, iron and phosphorus, and vitamins from group B, vitamin C, E and beta-carotene.
Basil (Ocimum Basilicum) is very rich in vitamin A and B1.
Basil sprouts contain essential oil, which gives it the characteristic flavor and which stimulates digestion. Basil is a pleasant and distinctive aroma and gives exceptional taste of salads and vegetables.
Basil sprouts are rich in iron, zinc, calcium, vitamin A, B, C.
Cress (Lepidium sativum) is juicy, bright green, water-annual plant of the Brassicaceae family, with a height of 30-60 cm. Its leaves have a pleasant sharp taste and can be eaten alone salad or used as a condiment raw or cooked vegetables.
Watercress is rich in vitamins A and C, as well as folate, calcium, iron and vitamin E. It also contains a variety of substances, including glucosinolates, lutein, flavonoids, hydrocinnamic acids. 80 g watercress provides the recommended five servings of fruits and vegetables a day.
Seedlings of wild garlic are rich in amino acids, enzymes, vitamins and minerals. They are known as a natural antibiotic and disinfectant having a beneficial effect on inflammation, ulcers and digestive problems.
The high vitamin C content and sharp taste of sprouts of radish make them suitable for colds, sinusitis, asthma and tension in the chest. They activate the activity of the intestinal flora, help clearing it of mucus and reinforce the kidneys and liver.
Germinated seeds arugula (Eruca Sativa) have a sweet, mild nut flavor. Combine is great with salads and sandwiches are suitable as an additive to yogurt. Rich in vitamin A, B, C and E, as well as excellent antioxidants that strengthen the immune system.