Red Clover bioSnacky

Red clover sprouts have a mild and delicate taste. Ideal topping for salads, in smoothies, summer rolls and dips. Growing sprouts is the easiest way to get important vitamins, minerals,trace elements, secondary phytochemicals and dietary fibers all year round - freshly harvested and 'regional' from your windowsill!

Ingredients
red clover seeds*
* = ingredients from organic farming
** = from biodynamic agriculture

Characteristics
cultivated in Europe

Usage
Soak seeds before germination. Rinse thoroughly in fresh water before consupmtion. Development of tiny fibrous roots may occur. Use 1 tbsp seeds per tray or glas germinator. Make sure that the seeds are not too close together. If necessary, reduce the amount of seeds per tray or germination jar to ½ tbsp. Let soak for 6 to 8 hours. Rinse twice a day. The sprouts are ready to eat after 3 to 5 days. The ideal germination temperature is 18 to 22°C.

Additional information

Preparation
The Red Clover seeds are cleaned and packed.

Produced in
Austria

Country of origin
austrian agriculture

Origin of the main ingredients
Austria

Storage advice
Store in a cool, dry place out of direct sunlight.

Legal name of the food product
Red Clover - Seeds for sprouting

Nutritional values

referred to 100g

Calorific value		147 kJ / 35 kcal
Fat		0,70 g
of which saturates		0,07 g
Carbohydrates		2,20 g
Sugar		1,00 g
Dietary fiber		2,0 g
Protein		4,00 g
Salt		0,009 g

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		Possible in traces
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		not contained
Celery and products thereof		not contained
Mustard and products thereof		Possible in traces
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		no
Molluscs and products thereof		not contained

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