ADZUKI SPROUTS

Vigna angularis
 
__ Organic adzuki beans





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Adzuki sprouts 1 day
 
 
 
 

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Organic Adzuki sprouts
 
 
 
 

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  Sprout tips

SEEDS           

   1 DAY    

     3 DAYS    

    GET TIPS

TASTE  •  EDIBLE PARTS

Adzuki beans have a delicious and fresh flavor of
fresh hazelnuts mixed with lightly boiled beans.
 
They are filled with green protein that you can benefit
fully from because Adzuki bean sprouts can be eaten
raw in all types of dishes.
 
 If you find the taste a little 'flat' try to sprout them only
until the white tip is 1,5 cm long. At that stage the
sprouts are crisp and fresh.
 
Note that you must always grow adzuki untill the white
tip is at least 1,5 cm long due to the lectins in the beans.
Only when the tip has grown that long, the natural lectins
in the beans will be neutralized and you may eat the
sprouts raw.
 
You can eat the whole sprout. Some choose to remowe
the hull but you can eat the hull as well if you like. The
hulls are filled with fibre.
 

NUTRIENTS

Vitamins A, B1, B2, B3, B5, B9, C, K
Minerals Potassium, Iron, Calcium, Copper, Magnesium,
Zinc, Phosphorus, Manganese
Protein 4% - because sprouts consists of 75% water
 

SIZE  •  LOOKS

Adzuki sprouts look much like Mung beans but
they have a reddish-brown seed hull. They grow
to be 2-3 cm long incl the white root.
 
The seed hull stays on the bean during the
first few days. After 3-4 days of sprouting, the hulls
fall off and the sprouts are white with a pale yellow
or sometimes slightly reddish tint.
 
The white tip should grow untill it is only the same
length as the bean to be ready for 'harvest'. This
cute white tip often protrudes in very artistic forms.
 
 

RECIPES WITH ADZUKI SPROUTS

Adzuki bean sprouts are delicious both raw in salads,
smoothies and in wraps or slightly heated in soups or
casseroles.
 
In hot dishes you should add the sprouts just before
you start to eat the dish. Or else the sprouts go soft 
and loose nutrients and anti-oxidants due to the heat.
But they will withstand a little heat quite well.
 
 
 
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