Quinoa Sprouts

Quinoa Sprouts

Quinoa sprout extract is derived from the sprouted seeds of the quinoa plant, a grain crop that is native to the Andean region of South America. Quinoa sprouts are created by germinating quinoa seeds in water, a process that activates the life force of the seed and results in a sprout that is bursting with nutrients. The extract is made by further processing these sprouts, and it contains concentrated levels of the vitamins, minerals, and other beneficial compounds found in quinoa sprouts. 


  • Quinoa sprout extract contains a variety of nutrients, including protein, fibre, and a number of vitamins and minerals, including B vitamins and vitamin E. It also contains beneficial plant compounds like quercetin and kaempferol.

  • Quinoa sprouts are rich in antioxidants, compounds that can help fight against harmful free radicals in the body.

  • The compounds in quinoa sprout extract, including peptides, have been found to have anti-inflammatory properties, potentially offering benefits for conditions associated with chronic inflammation.


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Tang, Y., & Tsao, R. (2017). Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Molecular nutrition & food research, 61(7). https://doi.org/10.1002/mnfr.201600767
Miranda, M., Vega-Gálvez, A., Quispe-Fuentes, I., Rodríguez, M. J., Maureira, H., & Martínez, E. A. (2014). Antioxidant potential of quinoa (Chenopodium quinoa Willd) seeds subjected to in vitro gastrointestinal digestion and fermentation. Journal of Food Biochemistry, 38(4), 405-413. https://doi.org/10.1111/jfbc.12072
Velásquez, S. M., Raiden, S., Cordero, C., Martínez, G. A., & Rodríguez, A. Á. (2020). Anti-inflammatory and antioxidant properties of a colored grain: the Andean black quinoa (Chenopodium quinoa Willd). Food Research International, 137, 109341. https://doi.org/10.1016/j.foodres.2020.109341