Moyashi bean sprouts come from mung bean seeds and are sprouted naturally with only the use of water, darkness and time.
Free of allergens, they are rinsed only in water before being packaged in 150-250 g trays and displayed in the fruit and vegetable department, in refrigerated display cases, in supermarkets.
Keep them well. Store them in the refrigerator at a temperature between 0 and 8 degrees.
The germination process is a great way to get more nutrition from food. It’s also a great way to enjoy new flavors or just to get creative.
Frequent baths in the dark
Moyashisprouts are obtained from mung bean seeds repeatedly soaked in water and left to sprout in a dark place at constant temperature and humidity.
Short life without ever seeing soil
They need up to four rinses a day and are ready to be packaged after 3-4 days, when they reach 4 cm in length. During the entire sprouting phase the Moyashi sprouts never see soil, this allows you to NOT use pesticides, chemical fertilizers or eutrophicating products.
Bean sprouts are healthier than meat
The high protein content of soybean sprouts makes them a great alternative to meat, 20% more. Bean sprouts are also rich in vitamin C, which helps strengthen the immune system. Bean Sprouts contain all the essential amino acids your body needs, are cholesterol-free and low in calories!
A health booster
After 4 days of sprouting, the percentage of vitamin B12 goes from 0.06 mg / 100 g to 0.15 and the vitamin B2 goes from 0.12 to 1 mg / 100gr, the B3 from 2.60 to 7 mg / 100gr. Moyashi bean sprouts are waste-free and easy to digest, low in calories (40g per 100g) they also help lower cholesterol, so you have only good reasons to start using them every day.
The best choice for the vegan diet
Bean sprouts can be enjoyed by vegans because they provide all the nutrients needed for this lifestyle, including calcium, iron and zinc. Soybean sprouts are plentiful and filling, so you don’t have to worry about getting hungry again right after eating them.