For bean sprouts, tofu, and bread.  DAISEY Co.Ltd

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   a bit about us..

   OUR MAIN OFFICE

   OUR FACTORY

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   Recruit

   Bean Sprout Growing

   GROWING SYSTEM

   Bean Sprout
    Processing Machines

     Washing and
      Disinfecting of
      Seeds/Containers

     Cultivation

     Washing/Husking

     Root Removing/
      Rincing

     Drying

     Measuring/
      Packaging

   Seed Disinfecting

   Fresh Cut Vegetables

   Tofu (Bean Curd)

  

  

  

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Bean Sprouts

 

Grown in China for over 3000 years, bean sprouts are among the most nutritional types of food. Containing a high quantity of vitamins, minerals, proteins and enzymes, bean sprouts are starting to gain wide acceptance in the western world as an important portion of a healthy diet.  Any type of seed that germinates becomes a sprout and although many types are suitable as a delicious food source, the mung bean is used most frequently. With the raw material imported mainly from China, Thailand and Burma, a sprouted mung bean has a carbohydrate content of a melon, the same amount of vitamin A as a lemon, the thiamin of an avocado, the riboflavin of a dried apple, the niacin of a banana and the ascorbic acid of a loganberry. Furthermore, chlorophyll is created in the sprouting process under the action of light and chlorophyll has been shown to be effective in overcoming protein deficiency anemia.  In fact, sprouts continue to grow after harvesting and this growth allows the vitamin content of the sprout to increase even during refrigeration. Able to be produced anywhere free of seasonal and climate conditions, factories in Japan produce up to 200 tons of bean sprouts each day.  Although the process of growing sprouts in Japan is often controlled by computer these days, the process is very simple: The seeds are soaked and then sprinkled with pure fresh water several times until harvesting can take place about seven days later.