Sprouts have been a part of human diet from ancient times but they have gained recognition as super food only lately. They are wholesome and a promising source of nutrition for people of all ages. Sprouting brings a lot of remarkable changes in the seeds. The seeds like pulses, oil seeds are already rich in nutrients but upon germination, they become a powerhouse of nutrients.
Some of the changes seen upon sprouting are:
- Calories are reduced
- Dormant enzymes become active
- Starch is converted into simple sugars like glucose and sucrose
- Proteins are broken down into amino acids
- Stored minerals are released for easy absorption
- Fiber and water content goes up
- Fats are broken into fatty acids
The research on the nutritional value changes in green gram upon sprouting shows a remarkable change.
Health Benefits of Sprouts
- Alkaline in nature
- Natural foods (living vegetable food)
- Anti-bacterial and anti-inflammatory properties
- Highly nutritious
- Easy to digest
- Good balance of fiber and water content
- One of the best foods for weight loss
- Regulates blood pressure levels, as sprouts are free from sodium
- Helps maintain healthy and beautiful skin
Common seeds that are sprouted are:
- Bengal gram
- Green gram
- Moth bean
- Fenugreek seeds
Method to prepare sprouts
- Wash and rinse Seeds or legumes so that any toxic chemicals on seeds are removed
- Soak in a container of clean water. Cover the container in a manner which allows enough air to enter it and place it in a slightly warm place
- Drain the water after 8 – 12 hours
- Generally the sprouting process will take 2 to 3 days. The seeds should be sprouted at least 1/2 inch before they are ready to consume.
We suggest that the sprouts be eaten in the most natural way, i.e raw form or slightly steamed form. They can be used in salads, sandwiches, vegetable rolls to add a little bit of color, crunch and life to the meal.