Sprouts – the power of vitamins
Sprouts of wheat, beans, soybeans. The benefits and properties of seedlings. Germinating seeds – how? Recipes with sprouts and sprouts.
Legume seedlings: chickpeas, lentils, adzuki beans, and mung (mung bean)Seedlings are just the root and stem of a plant that has emerged from a seed (grain) with the first leaves. Sprouted seeds with the first sprouts of wheat, beans have a high content of proteins, vitamins, minerals, enzymes (enzymes), and fiber. Nature has provided all these to the seedlings to ensure the health of the young plant. It is not for nothing that sprouts and seedlings are called the food of life.
Sprouts, raw or cooked, are a tasty and healthy addition to food at any time of the year, especially in winter. The crispy seedlings taste a bit like fresh green peas and nuts, and the mother plant, the seeds germinated.
In the process of the emergence of a sprout from a seed, the concentration of vitamins and minerals in it increases, so the sprouts are called live food. Furthermore, the germinated seed is easily digested by our body due to the softening and weakening of their outer shells. Wheat grains or beans enriched in this way, for example, require shorter cooking times and are much richer in nutrients.
Germinating seeds for sprouts in a sprouter. Legume seeds Germinating seeds for sprouts in a sprouter. Washing Legume seeds
For germination and eating in the form of sprouts, seeds of a wide variety of plants take wheat, alfalfa, beans, peas, broccoli, and other cabbage, clover, lentils, basil, beets, buckwheat, oats, rye, fenugreek, mustard, onions, rucola, etc. even nuts! A wide selection of seeds of certain crops and mixtures for seedling is present in health stores or specialty stores on the Internet and in garden centers.
Germination of seeds for sprouts. The emergence of roots Germination of seeds for sprouts. The appearance of the first pale sprouts
Seed germination takes 3-8 days, depending on the plant and what stage you wish to eat the seedlings. You can purchase a special sprouted (propagator) to get sprouts (sold in the same place as seeds for sprouting ), or you can get by with ordinary kitchen utensils.
Take a wide transparent glass (it will be more convenient to observe the roots, especially if children are involved in the process ) or a bowl. Fill the container with seeds for germination to a maximum of one-third. Cover the bases with warm water for a few hours. Drain the water carefully and place the bowl of seeds for germination in a dark place at room temperature, for example, in a kitchen cupboard.
Rinse the seeds on the seedlings with warm water a couple of times a day and drain the water. On days 2-3, small white roots will appear, and then pale green sprouts. After the sprouts appear, transfer the bowl to a bright place (for example, on a windowsill) so that the sprouts turn bright green. When the sprouts reach 3-5 cm, they are completely ready for consumption, although shoots use for food at any stage: from roots to long nodes—ready-made store sprouts in the refrigerator for 1 to 2 days.
Germination of seeds for sprouts. Sprouts turn bright green when exposed to light. Sprouted soybeans are a popular ingredient in Chinese dishes
Recipe with sprouts
Add plant seedlings to:
fresh vegetable salads
sandwiches and sandwiches with bread, pita bread, pita bread, or flatbread
Chinese Wok Stir Fry (add sprouts at the very last minute)
smoothies – fruit and vegetable cocktails
in soups (add sprouts already on the table)
make muesli from germinated seeds of oats, buckwheat, wheat, millet, and other grains
cereal seeds can grow juicy green grass full of vitamins. Cats and other pets will appreciate this herb. Weed added to smoothies or squeezed out of juice
Chinese Wok Stir Fry with Sprouted Beans Germination of seeds for sprouts. Sprouts in a sandwich
Bomb of vitamins and nutrients
The sprouts are rich in the most valuable components for health. They contain vitamins A, B, C, E, and H, large amounts of calcium, iron, sulfur, magnesium, potassium, biotin, zinc, selenium, and trace elements – lithium or chromium. During the formation of sprouts, the nutrient components contained in the seeds, under the influence of moisture, temperature, and enzyme, transform compounds easily assimilated by the body. Therefore, it is worth enriching your diet with this valuable element of a healthy lifestyle.
If you often eat sprouts, it is worth growing them at home—first, nodes plant in a particular container available from health food stores. For smaller plantings, a tray or jar covered with damp gauze will suffice. Then, depending on size, the seeds should be rinsed and soaked in lukewarm water for 3 to 6 hours. After that, the seeds need to be drained, poured into a container, and rinsed. After that, rinse twice a day. Core, radish, alfalfa, and flax seeds do not require soaking – sprinkle them on a tray lined with damp lignin and spray with water when the litter begins to dry. Depending on the temperature, light, and type of seeds, the embryos are suitable for harvesting after 2 to 7 days.
To notice the positive effect of the sprouts, you should consume them daily, preferably raw, because in this case, they retain their nutritional components. You can use them to add salads, cottage cheese, fish masses, sprinkle on sandwiches, or potatoes. Before use, the sprouts should wash. After that, you can add them to any dishes you like – there are many possibilities.
Most grown sprouts:
Radish sprouts have a pungent taste. They can replace green onions, go well with egg dishes, creamy and mayonnaise sauces. Due to a large amount of vitamin C, they increase the body’s immunity. In addition, radish sprouts contain a lot of sulfur. Therefore they have a beneficial effect on the skin of the face, hair, and nails.
Sunflower sprouts have a slightly nutty flavor and are perfect as an addition to various salads or sandwiches. In addition, they have a lot of zinc and iron. Vegetarians who are deficient in these elements should include them in their diets.
Soy sprouts are slightly crunchy and have a delicate flavor. They are ideal for hot dishes, especially those cooked on the Chinese Wok. Soy sprouts are also an excellent source of iron, vitamins C and B 1 . Regular soy sprouts soothe the nerves, energize, and add appetite.
Alfalfa sprouts and soy sprouts add to dishes cooked on the Wok and fried in a regular pan, but this is ready at the end of frying. They contain vitamin B 12, which is rarely found in plants and is deficient in vegetarians. In addition, they are rich in vitamins A, C, and D, and lecithin. They improve memory and have a stimulating effect.
Lentil sprouts have a delicate taste; they can use both cold – salads and hot. They contain a lot of iron, magnesium, and vitamin C. Lentil sprouts are suitable for the health of the teeth.
Broccoli sprouts have a spicy taste and are perfect with sandwiches and salads. Broccoli sprouts, and other cruciferous plants, contain sulforaphane, a substance that prevents cancer. And, in some instances, it prevents the development of cancer cells. Therefore, the sprouts must contain even 20 times more sulforaphane than an adult plant.
Mung bean sprouts are slightly crunchy and commonly used in Asian dishes, both warm and cold. Mung beans, like other legumes, are an invaluable source of protein. Due to an enzyme necessary in sprout formation, this protein is easily digestible, while sprouts themselves are much easier to digest than Mung beans. Mung bean sprouts also lower harmful cholesterol levels.
Attention! Always purchase seeds for sprouts or ready-made sprouts only from reliable licensed companies! Many countries have been reported severe (including fatal) cases of infection with salmonella and E. coli coli ( or Escherichia coli ) through sprouts, alfalfa, mung bean, and radish. It assumes that the seed and sprout contamination originated from mother plants that came into contact with contaminated cow dung.
Room temperature and moisture required for germination from seed are also favorable environments for the rapid growth of malignant bacteria. The high concentration of bacteria makes the seedlings of infected seeds particularly hazardous to health. At particular risk are children, the elderly, and people with weakened immune systems.
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