Sprouting seeds – Wheat 50g

Wheat germ is one of the richest sources of vitamins A, B1C, and E. It contains particularly high amounts of magnesium, calcium, phosphorus, iron, niacin, thiamine, and pantothenic acid. Regular consumption of wheat germ protects the body against free radicals, counteracts aging, and ensures the proper functioning of muscles, including the heart muscle, and the nervous system. It boosts immunity and strengthens skin, hair, nails, and bones. Wheat germ is ready to eat when the white roots reach the length of the grain. With a delicate flavor, it makes a great addition to children's meals, all kinds of baked goods, sandwiches, and vitamin cocktails.

PREPARING THE SPROUTS: Producing sprouts at home is very easy to do using Toraf sprouter . By following the instructions, sprouts are ready to eat after 3-6 days. The sprouter allows for the simultaneous cultivation of three types of sprouts. For more information, please visit www.toraf.pl .
Another method for sprouting is to grow sprouts in a jar. To do this, rinse the seeds, then pour them into a previously sterilized container and pour boiled lukewarm water over them. Soak for a few hours, then drain the water and rinse the seeds. Cover the container with cheesecloth, tie it, and set aside in a warm (18-22 ^° C) place out of direct sunlight. During this time, rinse the sprouts with water twice a day. The sprouts are ready to eat at a time.
approx. 2-3 cm, after 3-6 days.