Sprouts contain an amazing increased amount of nutrients in comparison to dried seeds. Sprouting increases the vitamins, minerals, and protein and decreases the calories and carbohydrate contents. The water content of the sprouts also increases as compared to dried seeds, grains, and legumes. Sprouts are a great, cheap source of obtaining a concentration of vitamins, minerals, and enzymes. Alfalfa seeds contain manganese, calcium, vitamins A, B, C, E, K, and amino acids.
The following are used for sprouting:
Legumes- Peas, groundnut, mung.
Seeds- Radish seeds, carrot seeds.
Grains- Wheat, barley, ragi.
Method Of Sprouting:
The seeds must be washed well in pure water and soaked in water for 24 hours, after closing the vessel with a clean cloth. The next morning seeds are cleaned and water is removed. To one-fourth of the vessel, the seeds are put and they require more space for their sprouting, bulky, pulpy and full of water. The sprouting will happen within 3 days.
One can notice the green leaves at their tips. They must be preserved in a refrigerator and used whenever necessary. These will contain all the nutrients and minerals after boiling. The vitamins are not lost after boiling. So the sprouts are safe and useful to the body. They aid in the maintenance of good health. So, one must use sprouts daily in their meals either in breakfast, lunch, or dinner.
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