Sprouts
Nature works in amazing ways. All the nutrients needed for a new plant to grow are contained in the seed. These nutrients remain inactive until sprouted. Once sprouted, the sprout becomes a nutrient powerhouse with highly concentrated sources of vitamins, minerals, enzymes, amino acids, and other nutrients that are hard to find elsewhere. Many times eating the sprout is more nutritious than the full-grown vegetable.
The Sprouts We Currently Grow:
Mung Bean, Broccoli, Buckwheat, Clover, Pea, Fenugreek, Garbanzo, Peanut, Radish, Salad, Spicy, Mix, Sunflower and Wheatgrass.
