Plants accumulate all the best in their seeds for the next generation: proteins, vitamins, microelements. Let’s find out what are the benefits of health benefits of sprouts. However, eating seeds is not the same as eating fresh sprouts, because we cannot fully utilize all of these stocks – some of them are not digested at all, and therefore are assimilated and excreted. But if we give the seeds the right conditions (light, temperature, and moisture), a great transformation takes place.
A tremendous energy for growth is released, like during spring, the beginning of a new life.
Enzymes are activated that break down large particles of proteins and carbohydrates into simple, water-soluble substances that are necessary for the construction and growth of a young plant.
The benefits of eating sprouts
The changes taking place in the germinating grain are very beneficial for our body:
- Sprouts are a rich source of nutrients – vitamins, amino acids (necessary to build human protein), fiber, nucleic acids, chlorophyll and minerals
- Especially in spring, when our organisms are weakened, the sprouts will act as an energy boost
life, and thanks to the high amount of vitamin C they contain, which strengthens immunity, we can avoid spring infections
- Sprouts are easily digestible and well absorbed by the human body, they have a high nutritional value, and at the same time are low in calories. Flavonoids contained in sprouts stimulate the secretion of bile in the liver necessary for efficient digestion, especially of fats. Therefore, they should also constitute one of the components of the diet of people who are slimming
- Sprouts are also a rich source of magnesium and potassium, which have a huge impact on our mood and good shape
- Three-day-old broccoli sprouts contain sulforaphane to eliminate free radicals, used in the prevention of cancer
- A fantastic source of iron and easily digestible protein are sprouts, e.g. alfalfa (called Alf-al-fa by Arabs – the father of all food), especially recommended for vegetarians
- Lentil sprouts containing folic acid with a hematopoietic effect are especially recommended as a natural dietary supplement for pregnant women, because folic acid is needed in the processes of shaping the nervous system of a child.
- Sprouts in various forms are a valuable supplement to a healthy diet. Sprouts can be used to enrich and beautify soups, main courses, stewed vegetables, pastes, sauces, sandwiches, salads, salads and more.
What is suitable for germination?
Seeds and grains are suitable for germinating. However, not all grains have sufficient germination capacity, which results from their storage at an inappropriate temperature or the use of common food “improvement” methods. Irradiated or chemically treated seeds, i.e. prepared, not suitable for sprouting.
It is a good idea to buy seeds and grains for germination in health food stores, not in seed stores.
About 20 different plants are used for germination worldwide, mainly cereals and legumes. The most popular are mung bean sprouts, one of the ingredients of Asian cuisine. In Poland, the most popular is the Easter watercress. However, apart from it, you can germinate the seeds of radish, mustard, millet, fenugreek, alfalfa, linseed, buckwheat, wheat, barley, oats, rye, rice, lentils, peas, broccoli, pumpkin, sunflower, and even red cabbage or red beet. The latter may not be as tasty as the others, but they have an unusual pink color and decorate salads beautifully.
How to germinate?
Seeds or cereals intended for germination should be rinsed several times, then poured over with water in an amount twice the weight of the seeds and soaked for several hours. During this time, the grain will swell and absorb water. Then they should be rinsed with water at room temperature and placed in a glass jar or in a special sprout, available in health food stores. Place the sprout culture in a prominent place. The grain is rinsed with clean water twice a day, and the water must be carefully poured so that it does not rot (the seeds must be moist, but not wet). After a few days, the sprouts will be ready to eat. The delicate fluff on the roots should not be confused with mold, as they are developing hairs.
The germinated grains can be stored in the refrigerator for up to 4 days, but they should be rinsed with cold water every day. Of course, the tastiest and most valuable sprouts are fresh, harvested and eaten the same day. Then they are the most life-giving and natural source of ingredients needed for life.