There are several seeds in the bird market, my quest for the perfect mix for the cockatiel ended up in a simple word: "variety". The ratio and amount of which depends on the current need of your birds.
Millet: Eleven percent(11%) protein. Millets abound in B vitamins, folic acid, potassium, zinc, iron, magnesium and calcium.
Sun flower seeds: Contains essential fatty acids,great source of amino acids, dietary fiber, Vitamin E which is essential in breeding, folate, Thiamine and minerals: magnesium, copper, phosphorus, manganese, potassium, selenium, iron, calcium and zinc. For more info refer to SunFatter Seeds
Canary seeds: There is no definitive statistics on the nutrient content of the canary seed though isolated tests affirm that it may have one of the highest protein concentrations of the seed world.
Hulled Oats / Oat Groats: Hulled oats are semi-processed oats, where the shell has already been removed, oat groats, being raw and unprocessed, is said to have the most nutrients locked-in. Fortunately, the cockatiels beak can easily dehusk these seeds.
Hemp Seed: The multi-vitamins of the bird world. Said to contain the most complete of all the seeds mentioned, used to trigger breeding and well-being in the form of singing.
Sprouting
is an excellent fresh food that you can grow utilizing the seeds mentioned above. Sprouting presents an entirely new set of beneficial enzymes that is not unlocked in seed form. There are many complicated or tedious steps to sprout but it is quite easy, all that you need is a damp environment for the seed provided with proper organic antiseptic to prevent spoilage.
Step 1: Choose your seed mix.
Step 2: Wash and Rinse with water and organic vinegar(at least 20% vinegar,
apple cider can be a good choice), let the seed soak in it for at least 30
minutes.
Step 4: Place the seeds above a damp environment, preferably a foam with the same
mixture of water and vinegar. Place in a lighted place with no direct
sunlight.
Step 5: Make sure you check the moisture on the foam daily, depending on your local temperature. Expect to harvest and serve in no more than 4-5 days.
