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Nutritious Sprouts
Seeds are life just waiting to be born. Sprouts are an ?explosion of life?. Sprouted seeds are a staple diet of several Oriental civilisations and are well-known for their powerful nutritive and healing properties. Sprouting is the practi ce of soaking, draining and then rinsing seeds at regular intervals till they germinate or sprout. One of the most common sprouts is the moong bean, often sold as ?Chinese Bean Sprouts?. There are a host of other seeds that can be sprouted as well. However, many sprouts are toxic when eaten like kidney beans. Some sprouts can be cooked to remove the toxin, while others will be toxic either way and should be avoided at all costs. So before eating any sprouts, find out if that species is edible as a sprout. Moisture, warmth, and in most cases, indirect sunlight are necessary for sprouting. Some sprouts, such as moong beans, can be grown in the dark. To sprout seeds, they are moistened and then left at room temperature (between 13 and 21 degree Celsius) in a sprouting vessel. Many different types of vessels can be used. One type is a simple glass jar with a piece of cloth secured over its rim. ?Tiered? clear plastic sprouters are commercially available, allowing a number of ?crops? to be grown simultaneously. By staggering sowings, a constant supply of young sprouts can be ensured. Any vessel used for sprouting must allow water to drain from it, because sprouts that sit in water will rot quickly. The seeds will swell and begin germinating within a day or two. Sprouts are rinsed as little as twice a day, but possibly three or four times a day in hotter climates, to prevent them from souring. Each seed has its own ideal sprouting time. Depending on which seed is used, after three to five days they will have grown to two or three inches in length and will be suitable for consumption. If left longer they will begin to develop leaves, and are then known as baby greens. The growth process of any sprout can be slowed or halted by refrigerating until needed. Nutrition factsSprouts bear the largest relative amount of nutrients per unit of intake of any food known to man. They have enough first-quality proteins to be classified as a ?complete? food. Sprouts are rich in vitamins, minerals and proteins. Many sprouted seeds such as those of alfalfa and sunflower contain all the essential amino acids in their ?free? state, which means that more nutrients reach the cells with less food. Sprouting increases the vitamin content of a seed dramatically. Medicinal value Sprouts contain more vitamin C than oranges. In a discovery, the vitamin laetrile, known for its success in cancer therapy was found to increase over a 1000 per cent in the sprouted seed. Enzymes, considered the key to longevity, are greatly activated in the sprouting process. The absence of enzymes produces that ?tired, run-down feeling.? Sprouts are the best ?living food?. In fact, they are so alive that they are still growing when you eat them. Try this .. Sprouted Moong Salad Ingredients Steamed sprouted moong: 1 cup Onion: 1 Tomato, chopped: 1 Salt to taste Red chilli powder to taste Lemon juice: one-and-a-half tsp Roasted cumin (jeera) powder: quarter tsp Coriander leaves, finely chopped: half tsp Ground sugar Method Wash and drain sprouts. Add onion, tomato and other ingredients. Mix well. Garnish with coriander. Note: Other sprouted lentils can also be used in place of moong. Source - Chef Rishi Manucha& The Hindu  related searches : Nutritious
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