Beet Seeds for Sprouting (100-500-1000 gr.)

SCIENTIFIC NAME: Beta vulgaris conditivo.

CROP METHOD: submerge the seeds in water. In a bowl of about 5cm. high, with holes in the bottom,

Fill it with substrate and moisten. Spread the seeds leaving space between them, cover lightly with substrate and moisten. Keep moist, once it germinates, place the container in a place that gives it indirect sunlight.

DIP: 6-8 hrs.

GERMINATION: 7-10 days approx.

SEEDS / GRAM: 60.

FORMAT: 100-500-1000 gr.

TEMPORALITY: seeds available all year.

BEET SPROUT.

TASTING: aroma of tree bark. Earthy, astringent and slightly saline taste. Very watery It makes salivate.

PAIRING: cooked beet, black tea, honey, malt, bacon, tomato juice, tomato paste, chocolate chip cookies, bagel, buckwheat honey, lavender honey, emmental cheese, stewed veal sauce, fresh asparagus, truffle Black, duck foie gras, baked kohlrabi, onion, tomato, fresh onion, hazelnut, gruyer cheese, fine sherry, baked duck fillet, baked bacon, guinea fowl, pepper coulis.

USE: game meat and mushroom dishes. Soft meats of both white fish and white meats. Good accompaniment for desserts.

COLOR AND SHAPE: garnet colored stems with the leaves of the same color that blur in green tones.

NUTRITIONAL BENEFITS: In addition to containing important nutrients such as protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, beet sprouts also provide significant amounts of vitamin A, vitamin C, calcium and iron. These leaves prevent osteoporosis by increasing bone resistance, fighting Alzehimer disease and strengthening the immune system by stimulating the production of antibodies and white blood cells.

NUTRITIONAL INFORMATION. Each serving of 100grs.

Energy - 92 KJ/22 Kcal

Fat  - 0,13 g

   Saturates - 0,02 g

Carbohydrates - 4,33 g

   Azúcares - 0,50 g

Fibre - 3,70 g

Protein - 2,20 g

Salt - 0,57 g