Post by Susan Fremer on Apr 17, 2007 20:13:18 GMT -5
Diakon Radish Sprouts
Sprouts with a distinct radish flavour. Daikon Radish Sprouts are used extensively in Japanese and other Asian cuisines. They are a good source of vitamin A, B group and C, calcium, fibre, folic acid, iron, magnesium and protein.
(Diakon and China Rose) A member of the mustard family and probably originating in Eurasia, radish is one of the first recorded cultivated vegetables and dates back to earliest historical times. Its name comes from the Latin word "radix," meaning "a root." Radish Sprouts are fast growing with a spicy, hot flavor. Diakon seeds produce tall, lush green sprouts, while China Rose or Cherry Bell radish sprouts have a touch of pink.
Radish sprouts have 29 times more Vitamin C than milk (29mg vs 1mg) and 4 times the Vitamin A (391 IU vs 126). These spicy sprouts have 10 times more calcium than a potato (51mg vs 5mg) and contain more vitamin C than pineapple. If you examine what is happening during germination, it looks like a vitamin factory. While mature radishes contain 10 IU/100g of provitamin, the radish sprouts contain 391 IU - 39 times more! No wonder, sprout lovers say you can feel the vitamins!
Parsley
Ancient civilizations have used parsley in medications, on wounds, poultices, boils, cysts and to draw the pus out of an infected cut. Parsley is one of the highest sources of life-giving chlorophyll which acts like iron to oxidize the blood. Chlorophyll will help neutralize the strong odor of garlic and is used in chewing gum to sweeten breath. It is a cleanser of the kidneys, liver and urinary tract. Parsley is effective for upset stomachs by stimulating digestive enzymes. Excellent for the colon by encouraging the peristaltic wave in the intestines.
Dandelion Greens
Dandelion leaves and roots are used to treat various ailments by Europeans, Asians, and Native Americans as well. It stimulates the liver and the kidneys and is a general tonic. It stimulates digestion and acts as a mild laxative.
The most therapeutic form is as juice. The leaves are richer in vitamin A than are carrots. One cup of dandelion greens provides 25 calories, 1.5 g protein, 5 g carbohydrate, 19 mg Vitamin C, 7,700 IU of vitamin A and 103 mg calcium.
Sprouts with a distinct radish flavour. Daikon Radish Sprouts are used extensively in Japanese and other Asian cuisines. They are a good source of vitamin A, B group and C, calcium, fibre, folic acid, iron, magnesium and protein.
(Diakon and China Rose) A member of the mustard family and probably originating in Eurasia, radish is one of the first recorded cultivated vegetables and dates back to earliest historical times. Its name comes from the Latin word "radix," meaning "a root." Radish Sprouts are fast growing with a spicy, hot flavor. Diakon seeds produce tall, lush green sprouts, while China Rose or Cherry Bell radish sprouts have a touch of pink.
Radish sprouts have 29 times more Vitamin C than milk (29mg vs 1mg) and 4 times the Vitamin A (391 IU vs 126). These spicy sprouts have 10 times more calcium than a potato (51mg vs 5mg) and contain more vitamin C than pineapple. If you examine what is happening during germination, it looks like a vitamin factory. While mature radishes contain 10 IU/100g of provitamin, the radish sprouts contain 391 IU - 39 times more! No wonder, sprout lovers say you can feel the vitamins!
Parsley
Ancient civilizations have used parsley in medications, on wounds, poultices, boils, cysts and to draw the pus out of an infected cut. Parsley is one of the highest sources of life-giving chlorophyll which acts like iron to oxidize the blood. Chlorophyll will help neutralize the strong odor of garlic and is used in chewing gum to sweeten breath. It is a cleanser of the kidneys, liver and urinary tract. Parsley is effective for upset stomachs by stimulating digestive enzymes. Excellent for the colon by encouraging the peristaltic wave in the intestines.
Dandelion Greens
Dandelion leaves and roots are used to treat various ailments by Europeans, Asians, and Native Americans as well. It stimulates the liver and the kidneys and is a general tonic. It stimulates digestion and acts as a mild laxative.
The most therapeutic form is as juice. The leaves are richer in vitamin A than are carrots. One cup of dandelion greens provides 25 calories, 1.5 g protein, 5 g carbohydrate, 19 mg Vitamin C, 7,700 IU of vitamin A and 103 mg calcium.
