Beansprouts are full of vitamins A, B and C. After beansprouts have been harvested they keep growing and their vitamin content actually rises! There is a surprisingly high amount of iron contained in beansprouts. This mineral is essential for the formation of red blood cells.
Country of Origin - UK
Class - Minimum Class 2
Many of our beansprouts come from Brett and Kathy Kellet at Skysprouts in Devon. Brett started growing organic vegetables for his family on their own smallholding. Soon he was producing far too many for them to eat themselves, so he began to sell his surplus through an organic co-operative. He grows 11 varieties of beansprouts. Our beansprouts are a mixture of green and brown lentils, chickpeas and mung beans. Brett grows the sprouts in the safety of a nursery, as they wouldn't survive in a field, and in water rather than soil. He lays the beans in shallow trays, and feeds them fresh water at regular intervals, then the beans take about 3 - 4 days to sprout!
Beansprouts need very little preparation. Simply wash the sprouts and then eat them raw, in casseroles or stews, or sautéed with vegetables! Brett Kellet, who grows our sprouts likes them best mixed with a little mayonnaise and a dash of curry powder!
Before eating:
· Rinse raw bean sprouts thoroughly.
· Avoid sprouts that have turned brown or have a strange odour.
· Use the bean sprouts by the 'use by' dates.
· Keep them refrigerated.
People with weakened immune systems, as well as the very old and the very young, should not eat raw sprouts.
Stuck for ideas? Click here for Bean sprout recipes