A sprout of slow germination but with a wide range of applications. It gives off a moist forest aroma, with a powerful flavor reminiscent of herbal liquor. This sprout has the same vitamins and minerals as a carrot plus chlorophyll and vitamin K.
SCIENTIFIC NAME: Daucus carota.
CULTURE METHOD: in a container 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.
GERMINATION: 10-18 days.
SEEDS / GRAM: 1000.
FORMAT: 100-500-1000 gr.
TEMPORALITY: seeds available all year.
CARROT SPROUT.
TASTING: moist forest aroma, powerful flavor reminiscent of herbal liquor. Crispy leaf.
PAIRING: olive, anise, celery, hazelnut, peanut, cinnamon, cardamom, onion, coconut, cabbage, cumin, apple, turnip, orange, walnut, cucumber, parsley, veal.
USE: carpaccios.
COLOR AND SHAPE: fine and elongated green bud.
NUTRITIONAL BENEFITS: The Carrot sprout is rich in minerals, proteins and vitamins, contains 6 times more vitamin C than the root and also have vitamin K, A, B1, B2, B3, B6, B12, P, E, K, potassium, calcium, iron and a lot of fiber. It also has purifying properties of the blood, lymph nodes, adrenal glands and antiseptic properties. It provides chlorophyll.
NUTRITIONAL CHARACTERIST. Contained in 100g.
Energy - 123 KJ/29 Kcal
Fat - 0,50 g
Saturates - 0,02 g
Carbohydrates - 3,00 g
Sugar - 2,30 g
Fibr - 1,80 g
Protein - 3,40 g
Salt - 0,17 g
You might also like
