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Crunchy & Tasty

SILMUSALAATTI SALADS

A sprout (gemma in Latin) is the shoot of a plant in the early stage of growth. Silmusalaatti (Finnish for “sprout salad”), in turn, is a mixture of different sprouts that have been grown from seeds. The taste is determined by the variety of seeds grown together. All Silmusalaatti salads are naturally produced and organically certified. No fertilisers, pesticides, or preservatives are used.

The freshness of Silmusalaatti is made possible by the packaging, storage in a cool place, pure ingredients, and the space it is grown in. Silmusalaatti is tasty and provides several different flavours and consistencies – a great option for the person looking for variety on their plate. All Silmusalaatti products are organic. Thus, our salads – or the seeds used for growing them – have not been treated with pesticides or chemical fertilisers and they are completely GMO-free.

puhtaastiluomu

Silmusalaatti

ALFALFA

Red clover and alfalfa sprouts, 110 g

This mixture has red clover and alfalfa. Sinimailanen tunnetaan myös nimellä alfalfa. The charming flavour is mildly reminiscent of peas, as clover and alfalfa are cousins to peas. This works really well with, for example, avocado. This flavour is also the easiest for children to start getting used to eating salads.

Nutritional value/100 g:
Energy 110 Kj/24 kcal, protein 3.7 g, carbohydrates 2.8 g, and fat 0.6 g  (calculations based on nutritional value tables provided by the U.S. Department of Agriculture).

Silmusalaatti

BROCCOLI

Red clover, alfalfa, and broccoli sprouts, 110 g

The easy-going and gentle flavour comes from broccoli. About one half of this mixture is broccoli sprouts and the other half consists of red clover and alfalfa. Broccoli grows a little slower, so the red clover and alfalfa give the dish some backbone – without overpowering the cabbagelike, natural flavour and fragrance of broccoli. Broccoli seeds are considerably larger than those of red clover and alfalfa, so you will encounter some bark from the broccoli seeds in the container – these provide excellent nutritious fibre.

About one half of this mixture is broccoli sprouts and the other half consists of red clover and alfalfa.

Nutritional value/100 g:
Energy 110 Kj/26 kcal, protein 3.3 g, carbohydrates 4.5 g, fat 0.5 g, and Vitamin C 35.2 mg* (* 44 % of the recommended daily amount, calculations based on nutritional value tables provided by the U.S. Department of Agriculture).

Silmusalaatti

SPICY

Wild radish, red clover, and alfalfa sprouts, 110 g

The heat comes from wild radish, the Japanese radish variety of Daikon to be exact. The radish contains mustard oil in itself, and this oil is broken down by the enzymes in the mouth thereby releasing the radish flavour. There is a slight delay involved and at first it may feel like the radish flavour does not exist. Therefore the first sensation is mild and pea-like, produced by the red clover/alfalfa base that forms the texture. Naturally, we all have our own sensitivities to textures and flavours. What is spicy for some people may be the familiar flavour of radish for others. The spiciness works really well for tortillas, Vietnamese spring rolls, or as garnish for Asian noodle soup.

Nutritional value/100 g:
Energy 113 Kj/29 kcal, protein 3.8 g, carbohydrates 3.0 g, and fat 1.0 g (calculations based on nutritional value tables provided by the U.S. Department of Agriculture).

Silmusalaatti

CRUNCHY

Pea and green/red lentil sprouts, 170 g

When peas and lentils are not allowed to grow into buds, their texture remains nice and crunchy. Peas and lentils are both leguminous plants, which makes them an excellent source of vegetable protein (8.9 g/100 g). In fact, the 2014 dietary recommendations by the National Institute for Health and Welfare suggest eating one decilitre of leguminous plants at EVERY meal. When putting together a lunch salad, in particular, it is important to ensure an adequate amount of protein. You can eat these as they are, mix them with your salad, or sprinkle on a soup after it has already been plated. This way, they do not get all mushy in the soup and what is more, no nutrients are lost due to heating raw foods to over 42 degrees Celsius.

With peas, you are likely to encounter brownish holes from time to time – these holes are made by worms. The worms are removed as the peas are dried and prepared for sales, but the holes remain. On the other hand, these holes represent a concrete proof of our peas being fully organic without any chemical pesticides.

The mixture contains 60 % domestic peas and 40 % green and red lentils from Italy.

Nutritional value/100 g:
Energy 490 Kj/117 kcal, protein 8.9 g, carbohydrates 25.2 g, and fat 0.6 g (calculations based on nutritional value tables provided by the U.S. Department of Agriculture).