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Sprout Ingredients

About our New Millennium Sprout Ingredients

Adzuki beans (also called aduki are considered the king of beans in Japan because they are a source of high-quality protein. They are small red beans that have been cultivated in China, Japan, Korea and other far Eastern countries. Sprouted adzuki beans contain beneficial amino acids, Vitamin C and iron. In taste they are similar to Mung beans with a mild flavor and crunchy texture.

Black-eyed peas or cowpeas have been a staple of African cuisine since the ancient Egyptians. They are a small white bean with black spots which have become popular in Southern US states.   Like most sprouted legumes they are a source of high quality protein, amino acids, Vitamin A and C, Magnesium and Potassium. They’re also a great source of selenium.

Buckwheat contains the highest proportion of essential amino acids of any grain—especially lysine. It’s rich in vitamins and contains almost the entire range of B-complex vitamins. Additionally, buckwheat inhibits melanin and enables greater absorption of the sun’s rays (and therefore vitamin D).

Fennel seed is considered a warming herb in Chinese medicine, but it also contains numerous anti-oxidants like kaempfer and quercetin.  These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus offer protection from cancers, infection, aging and degenerative neurological diseases. Fennel seeds are concentrated source of minerals like copper, iron, calcium, potassium, manganese, selenium, zinc, and magnesium. Copper is required in the production of red blood cells. Iron is required for red blood cell formation. Zincis a co-factor in many enzymes that regulate growth and development. 
Fennel sprouts are the storehouse for many vital vitamins. Vitamin A, vitamin E, vitamin C as well as many B-complex vitamins like thiamin, pyridoxine, riboflavin and niacin particularly are concentrated in these seeds.

Fenugreek seed was used by the ancient Egyptians in embalming and in medicine to reduce fevers. It’s actually a legume used as a spice, and a potent ancient medicinal plant with anti-parasitic and ant-tumor effects.

Garbanzo beans or chick-peas are another ancient Egyptian and Mediterranean diet staple. They provide more vitamin C, more iron, and with the exception of soy more unsaturated fat than other legumes. They are also a good source of dietary fiber, protein and Copper, and a very good source of Folate and Manganese. Remember most of the fat is converted to protein and a number of amino acids during the sprouting process.

Lentils are one of the world’s oldest foods; some were found in the Step Pyramid at Saqqara! After soy they are one of the best source of protein from legumes; plus, they contain high amounts of calcium, magnesium, sodium, potassium, phosphorus, and vitamin A.

Millet (actually the grain proso in the .) was one of the earliest cultivated cereals and is one of the sacred crops of China. It’s a wonderful grain for sufferers of Candida. Of the true cereal grains it has the best amino acid profile and the highest iron content. It is rich in B vitamins and phosphorus, plus it is easy to digest.

Mung beans are considered an excellent tonic for the kidneys and liver according to Chinese medicine. In Asia they are served in hot weather because they can disperse body heat. Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K.

Pepitas or pumpkin seeds are higher in protein than many other seeds and nuts. They are also a significant source of Omega-3 fatty acids, iron, zinc, phosphorus, and vitamin A. They contain some of the B vitamins and calcium.

Quinoa provides one of the highest protein profiles of any grain and an essential amino acid profile similar to milk. It contains more calcium than milk and is high in lysine. Quinoa provides a rich and balanced source of nutrients such as the B vitamins, vitamin E, iron, and phosphorus.

Sunflower seeds contain more protein than beef and 20 percent fat (most of which is unsaturated). They’re also a good source of calcium, iron, and phosphorus; vitamins A, D, E, and several B vitamins. Remember most of the fat is converted to protein and anumber of amino acids during the sprouting process. This conversion of fat to proteins and amino acids is why sprouts are called the Super Living Food.

 Red wheat when sprouted becomes a form of wheat grass, which ranks just below the microalgae in vitamin A content (anywhere from 10,000 to 50,000 IU in a 100-gram sample). Sprouted wheat is a good source of protein, the antioxidant enzyme superoxide dismutase, and the special fraction P4D1.

New Millennium is a proprietary product line formulated and owned by Parrots Naturally.
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