bioSnacky Sprouting Seeds

A bright area without direct sunlight is ideal.

Soak the seeds for 4 – 12 hours.

If sprouts are not eaten immediately, they can be stored in a vessel in the fridge for a couple of days (no longer than 2 – 3 days).

• the seeds are too densely placed (see table on the right – recommended quantities) 
• the seeds were not watered carefully enough or were watered too much 
• the ambient temperature is too low or too high during germination 
• special, highly germinating sprouting seeds were not used

The ideal germination temperature is 18 – 20 degrees C. All sprouting seeds should be lightly watered twice a day.

... are the white fibre roots of the young sprouts.

They look like fluff or very fine fur. Mustard, red radish, white radish and alfalfa in particular develop these roots.
Often confused for mildew, the sprouts are then wrongly thrown away. You should smell them first – mildew smells of mould, while the roots smell fresh or even have a strong, spicy scent depending on the variety.
A.Vogel bioSnacky® seeds are checked for their ability to germinate before every packaging. Nevertheless, in rare cases the ability to germinate may be limited due to transport or improper storage.
Please understand that the seeds a pure natural produce and are subject to natural life processes.

Alfalfa sprouts contain vitamins A, B2, B3, C, D as well as numerous minerals and trace elements such as magnesium, iron, all 8 essential amino-acids, protein, chlorophyll and fibres.

Fenugreek sprouts contain vitamins A, B1, B2, B3, B5 and D, plenty of iron and phosphorus as well as pantothenic acid, saponin and choline.

Lentil sprouts contain vitamins A, B1, B2, B3, B6, B12, plenty of vitamins C and E, iron, manganese, sodium, niacin, phosphorus and zinc.

Green soy seed with mild and aromatic taste. Mung bean sprouts contain vitamins A, B1, B2, B3, B12 and C, plenty of vitamin E as well as iron, potassium, calcium, magnesium, and phosphorus.