Sprouts have been known to feature very valuable health-related qualities for thousands of years. Not only do they contain an abundance of vitamins and elements, but they also taste delicious, particularly when used as an addition to salads or sandwiches. Lentil Sprouts contain vitamins A, B, C, D, E, K, and PP, provitamin A, calcium salts, magnesium, iron, phosphorus, zync, and mighty beneficial enzymes. One hundred grams of the sprouts contain 70mg of vitamin C, 0.2mg of vitamins B1 and B2, a considerable amount of vitamin E, 30mg of calcium, 166mg of phosphorus, 2.3mg of iron, a little sodium, and a considerable amount of copper and zync.
Remember – Lentil Sprouts are healthy!

Home production of the sprouts: carefully rinse the seeds under running water and pour them in a jar in such an amout as to cover the bottom of the jar, then fill it with boiled, lukewarm water. Remove the water, rinse the seeds again, cover the jar with a gauze, tie it with a rubber band and place it in a warm and light position; make sure that the jar is not directly exposed to sun rays. Rinse the seeds and remove the water at least twice a day. The sprouts are ready to eat in 3 to 4 days.

Each packet contains 20 g of seeds.
Each packet includes a growing guide and a sow-by date.

Approximately 990 seeds (+/- 20%)