Crunchy mix of sprouted pulses giving flamboyancy to full-bodied salads, soups and risottos. This crunchy combo is a mix of mung beans, lentil crimson, speckled green peas and adzuki beans.

Pea sprouts
Pea Sprouts may reduce the sugar rate of blood and its high fibres contents also help reduce cholesterol. Furthermore, they seem to be efficient against certain types of viruses.

Lentil Crimson
Another beautiful and delicious and easy to grow Lentil line, Crimson Lentils are smaller and plumper and of a darker orange than Red Chief.
Lentils Crimson are particularly rich in iron and calcium. The taste of sprouts is quite different from the Lentils we are used to eating. They taste like nut and are a little bit hot. Normally, they are crunchy and not floury. Lentils Crimson are particularly rich in iron and Vitamin C, but also Vitamins A, B1, B3, B6, phosphorus, zinc and manganese.

Mung Bean
A delicious crunchy and sweet sprout. Wonderful in salads, sandwiches, stir-fries, soups, casseroles and nut roasts. Small, crunchy and sweet with the flavour of raw peas. The most consumed sprout on Earth, Mung beans are grown and used extensively in Asian cuisine. Perhaps the most exciting sprout to grow as it offers unique challenges
Mung Beans are high in vitamins A, B, C and E, Calcium, Iron, Magnesium, Potassium, Amino Acids.

Adzuki Bean Shoots
A beautiful small oblong maroon bean with a rich bean flavour. A very lovely maroon seed with a great bean flavour

Speckled Green pea
This may be even more beautiful than Bill Jump Peas. These now come from Canada they are astoundingly gorgeous. Full of beautiful subtle colours. A great Pea!

Research studies have shown that insoluble fibre not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.

Depending on the type of fibre present in food, it is partly or completely fermented, by gut bacteria in the large intestine, producing gases and short chain fatty acids. Gut bacteria are essential for the health of the large bowel. The short chain fatty acids are absorbed into the cells of the gut wall, where they can be used as fuel, or pass on into the blood stream. After increasing the amount of fibre in the diet, some people experience symptoms such as abdominal distension, discomfort and wind. However the large intestine and gut bacteria usually quickly adapt to the increased intake.

Lentil & Bean Shoots are a good source of soluble fibre. Both soluble and insoluble dietary fibre can promote a number of positive physiological effects, helping to prevent constipation, lower blood cholesterol and control blood glucose levels.

 We need to eat fibre every day as part of a balanced diet to help maintain an efficient digestive system. The recommended daily intake of fibre is 18g, which should be made up from a variety of sources. For example, eating five portions of fruit and vegetables a day, as part of a healthy balanced diet, could provide up to 24g of fibre 

Bowel Function

Dietary fibre, particularly insoluble fibre, helps prevent constipation by increasing stool weight and decreasing gut transit time. This effect is enhanced if fibre intake is paralleled by an increase in water intake.
The short chain fatty acids, produced when fibre is fermented by gut bacteria, are an important source of energy for colon cells and might inhibit growth and proliferation of gut tumour cells.
By improving bowel function, dietary fibre can reduce the risk of diseases and disorders such as diverticular disease or haemorrhoids, and may also have a protective effect on colon cancer.

Soluble fibre, may slow digestion and absorption of carbohydrates and hence lower the rise in blood glucose that follows a meal (postprandial) and insulin response. This can help people with diabetes improve control their blood glucose levels.

Blood Cholesterol
Results of epidemiological studies identify another role for dietary fibre in the prevention of coronary heart disease (CHD) that of improving blood lipid profiles. Clinical trials confirm the results of these epidemiological studies. Isolated viscous fibres such as pectin, rice bran or oat bran lower both total serum cholesterol and low density lipoprotein (LDL or bad) cholesterol levels. At the same time, research continues to show that diets high in a mix of dietary fibre also protect against CHD.

While prevention of constipation, improved blood glucose levels, and blood lipid profiles predominate as beneficial outcomes of a diet high in dietary fibre, other benefits are worth noting. For example, because fibre provides bulk in the diet, without added calories, it can have a satiating effect on appetite; helping in weight management.

In order to have all the benefits of fibre it is important to vary the sources of fibre in the diet. Diets with fruits, vegetables, lentils/beans and whole grains not only provide dietary fibre but as well many other nutrients and food components essential to good health.