2511. SPROUTS

Sprouts are seeds that have germinated and become very young plants. This germination process usually begins with soaking the seeds for several hours. The soaked seeds are then exposed to the right combination of temperature and humidity and allowed to grow for two to seven days. The final product is usually a shoot that is between 2 and 5 cm long.

Many different types of seeds can be germinated. Below is a list of the most common types of sprouts available on the market:

Bean and pea sprouts: Such as lentil, adzuki, chickpea, soybean, mung bean, black bean, kidney, green pea, and white pea sprouts

. Sprouted grains: Such as brown rice, buckwheat, amaranth, kamut, quinoa, and rolled oats.

Vegetable or leafy sprouts: Such as radish sprouts, broccoli, beets, green mustard, clover, watercress, and fenugreek.

Nut and seed sprouts: Such as almond sprouts, radish seeds, alfalfa seeds, pumpkin seeds, sesame seeds, or sunflower seeds.

Sprouts are generally eaten raw, but they can also be lightly cooked before eating.

Why sprouting is healthy?

Sprouting tends to enhance the nutritional value of the grains, legumes or beans. These contain certain anti-nutrients including phytic acid which locks up important minerals. It also inhibits our digestive enzymes that can cause indigestion and intestinal gas. Sprouting increases the level of minerals and vitamins including vitamin D in the ingredients. In the book, Diet & Nutrition - A Holistic Approach, author Rudolph Ballantine explains that most of the gas producing starches can be eliminated by sprouting. Sprouting also increases the protein content, and shortens the cooking time of legumes. During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C.