PINK KALE SPROUTS

Brassica oleracea acephala gongylodes
 
 
__ Kale seeds for sprouting





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Sprouted pink kalei seeds
 
 
 
 

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Organic Pink kale sprouts
 
 
 
 

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Read more tips ____

SEEDS    

   2 DAYS

   6 DAYS

GET TIPS

 

TASTE • EDIBLE PARTS

Pink kale sprouts taste like red cabbage, but the taste is
more round than red cabbage sprouts. Pink kale sprouts
are cultivated from pink cabbage, which is a sister of red
kale/cabbage. Therefore the tastes are so equal.
Nutritionally the two sprouts also contain the same nutrients.

All kale/cappage sprouts develop root hairs. These white
fluffy roots show up from the second day of the cultivation.
The roots look like mold to the confusion, but they are
completely natural and edible.

The roots are full of plant fibers. You can blend them into
dips, if you prefer, and use only the tops in your salads.
 

NUTRITION

Vitamins A, B, C, E, K
Minerals Potassium, Iron, Calcium, Magnesium, Zinc, Phosphorus
Protein 2% - because sprouts consists of 75% water
 

SIZE • APPEARANCE

Pink kale seeds are round and quite small. When you
grow sprouts of quality seed, the seeds are just large
enough not to fall out through the holes in your sprouter.

Pink kale sprouts are always cultivated till they unfold
their small purple leaves. Once the sprouts have leaves,
they are about 10 cm high. The roots are 5-6 cm long, so
in all sprouts from root tip to the leaf are 15-16 cm.

If your sprouts are very light in color, your sprouts miss
light. In that case, you can just put the sprouter in a slightly
lighter place - but not in direct sunlight. After a single day
the sprouts will be beautifully violet-green, full of chlorophyll
and antioxidants.
 

RECIPES WITH PINK KALE SPROUTS

Pink kale sprouts should be eaten raw in order to take
full advantage of their nutrients. This is because vitamins,
protein and antioxidants are very sensitive to heat. In
addition the little sprouts go flaccid if they are exposed to
heat. Need I say more? ;)

Luckily Pink kale sprouts have a wonderful taste of red
cabbage. You can use them in all dishes where a little red
cabbage flavor is welcome and where you want more color.

I use them in raw vegetables, salads, sandwiches or raw
wraps. In hot or warm food you can just wait to add the
sprouts until the dish is ready to set on the table to keep
them crisp.

If you prefer to serve sprouts without their characteristic
roots, they can be cut off when you harvest the sprouts.
The roots may then be blended into vegetable smoothies
or vegetable dips ... or you can secretly eat them, while
you cook to still the little hunger.
 
 
 
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