Sunflowers
Sunflowers not only look good in blossom, they are also one of the tastiest microgreens when young.
Taste: The fresh green of the sunflower has a wonderful nutty taste with a slight hint of fresh sunflower oil. A crunchy, juicy bite is a perfect treat.
Ingredients: Sunflower leaves are very rich in nutrients. It contains many vitamins such as A, C, E, various B vitamins and also minerals and trace elements such as calcium, magnesium, iron, zinc and selenium. It contains lecithin, a lot of chlorophyll and high quality proteins. This green has 20-25% protein, contains all 8 essential amino acids and is a very high quality vegetable protein. It also has a very high proportion of unsaturated fatty acids (20-40% oil).
Use: Raw in salads, on bread, to make juices or to decorate your dishes.
Positive properties: Base and blood building, strengthens bones, muscles and nerves, expectorant in the bronchi and cell activator.
Note: Sunflower leaves lose their beautiful nutty aroma over time, so do not leave them too long.
Taste: The fresh green of the sunflower has a wonderful nutty taste with a slight hint of fresh sunflower oil. A crunchy, juicy bite is a perfect treat.
Ingredients: Sunflower leaves are very rich in nutrients. It contains many vitamins such as A, C, E, various B vitamins and also minerals and trace elements such as calcium, magnesium, iron, zinc and selenium. It contains lecithin, a lot of chlorophyll and high quality proteins. This green has 20-25% protein, contains all 8 essential amino acids and is a very high quality vegetable protein. It also has a very high proportion of unsaturated fatty acids (20-40% oil).
Use: Raw in salads, on bread, to make juices or to decorate your dishes.
Positive properties: Base and blood building, strengthens bones, muscles and nerves, expectorant in the bronchi and cell activator.
Note: Sunflower leaves lose their beautiful nutty aroma over time, so do not leave them too long.
