Considering that sunflower seeds are almost 25% protein, it is no wonder that sunflower sprouts and greens, grown from these seeds, are nutritional super foods with few rivals. A mere 35 grams of sprouted seeds contains a whopping 22.78 grams of protein! The same amount of chicken breast meat contains just slightly more protein at 26.25 grams. Sunflower sprouts and greens are a rich source of vitamins A, B complex, D, and E and minerals including calcium, copper, iron, magnesium, potassium, phosphorus and zinc.
In addition to these vitamins and minerals, sunflower sprouts and greens are a rich source of lecithin which helps break down fatty acids into an easily digestible water soluble form, and chlorophyll which benefits many functions within the body, including building blood supply, revitalizing tissue, calming inflammation, activating enzymes, and deodorizing the body. But if they are this good for you, they must taste bad? Wrong! Sunflower greens are considered a delicacy among gourmets and are known for a crisp nutty flavor.
You will need a seedling tray, potting soil, sunflower seeds, love and water
Fill your tray with potting soil, leaving about 1 cm at the top. Press down the soil firmly ( don’t forget the corners) and moisten with water.
Sprinkle the sunflower seeds thickly on the top. Make sure you spread them out evenly.
Cover the seeds with another layer of potting soil and firm down the soil. Water so that the water runs right through the tray. Place on a tray and water every morning, ensuring they never dry out, after about a week you will see the shoots popping up.
In about 10 to 12 days your sprouts are ready for harvesting.
Snip them of as close to the soil as possible. Store in the refrigerator for up to 7 days. Only wash the required amount. Add to your salads, A good low calorie snack.