ORGANIC germ seed broad bean sprouts Microgreen

Broad beans (also known as field beans, broad beans, fava beans, etc.) can be used both as sprouts and for the production of microgreens. The sweet-tart, mildly floury-tasting sprouts can be used as steamed vegetables, in salads, as humus, in risottos or in wok dishes. The micro green is well suited for salads, on bread, in quark or for decoration. This powerhouse, widespread in the Middle East, is full of fiber, folic acid, vitamin K, vitamin B6, iron, copper, magnesium, manganese and zinc. Like all beans, the field beans should only be eaten raw after the 4th day of germination. We recommend briefly heating (blanching) the sprouts before consumption. Field beans can lead to an increased breakdown of red blood cells in people with the rare hereditary disease G6PD deficiency.