Sprouts

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The sprouts are considered by many to be the most lively and wholesome food a person can consume. They are low in calories, easily digestible and are a valuable and important source of energy. Regular consumption of sprouts will have an overall beneficial effect on your health and after a few days you will begin to see the external scars - the sprouts improve the condition of your skin and hair.

These small sprouted seeds speed up metabolism and help flush toxins out of the body. This automatically makes them also loved for many diets.

If you don't know yet, you can grow different ones sprouts and quite easily at home. Fresh sprouts are consumed on a fresh salad, which can charge us with energy for the whole day. Our little friends supply the body with the most enzymes of all other foods, as well as with quickly and easily digestible vitamins and minerals and precious chlorophyll.

Composition of sprouts

The different sprouts have different chemical content and substances, but they are all rich in fiber and nutrients. The sprouts provide the body with literally everything it needs - a significant amount of protein, lecithin, omega-3 fatty acids, starch, B vitamins (B6, B9, B12, H). They directly affect protein synthesis and stimulate the activity of the circulatory system, increasing the oxygen capacity of the blood.

In soybeans sprouts we find vitamin H-coenzyme. It is an extremely strong stimulator of muscle cell growth. Actively participates in the processes of decomposition of carbohydrates and fatty acids, thus providing a significant amount of energy to the body.

Sprouts are rich in vitamins A, K and E, minerals sodium, potassium, calcium, magnesium, phosphorus, iron, antioxidants and isoflavones, which actively fight free radicals and cell aging processes.

In 100 g of wheat sprouts contains: 198 kcal, proteins 7.49 g, carbohydrates 42.53 g, fats 1.27 g;

100 g of red bean sprouts contain: 62 kcal, 5, 25 g of protein, 11, 6 g of carbohydrates, 0, 9 g of fat

Nutritional composition per 100 g of soybean sprouts Calories 81; Calories from fat 40; Total fat 4.45; Cholesterol 0 mg; Total carbohydrates 6.53 g; Fiber 0.8 g; Zachary 0.43; Protein 8.47 g; Water 79 ml; Glycemic index: 2.

Types of sprouts

Soybean sprouts - well known for a long time in Eastern cultures for their health qualities. They are low in calories and fight stress. They have a high content of fats, proteins, minerals (mainly calcium and iron) and vitamins (A, C, B1 and B2);

Broccoli sprouts - they have a specific taste and aroma and are very delicate. They contain 31% chlorophyll, vitamins C, P, B, K, D, A, enzymes, minerals, organic sulfur. They have a cleansing and restorative effect in inflammation of the respiratory tract, diseases of the stomach and intestines, edema, influenza, heart disease, obesity, atherosclerosis, problems with the spleen, liver, strengthen blood vessel walls - a real green path;

Cereal sprouts - are well known in our country, as they are rich in vitamins B, C and especially vitamin E, easily digestible calcium, phosphorus and magnesium. They have a beneficial effect on the skin and hair, and with prolonged use, completely cleanse the body. Vitamin E is fat-soluble, so add olive oil to your salads with these sprouts.

Flax sprouts - contain flaxseed oil and speed up digestion. They regulate the activity of the gastrointestinal tract. They are rich in high levels of calcium and are very useful for pregnant women, adolescents and athletes. Flax sprouts maintain good cholesterol levels and protect against cardiovascular disease;

Sunflower sprouts - a real cocktail of proteins, amino acids and minerals (calcium, iron, magnesium, phosphorus, zinc and others). These sprouts will keep you fresh and youthful for longer, while protecting you from liver and cardiovascular disease.

Alfalfa sprouts - They are a source of a huge amount of vitamins - A, C, D, E, K and group B, minerals - calcium, phosphorus, magnesium, copper, iron, etc., as well as protein and fiber.

Red radish sprouts - contain enviable amounts of potassium, calcium, copper, zinc, vitamin A. They have expectorant, antimicrobial and anti-inflammatory action and are very useful in conditions of atherosclerosis, heart disease, fungus, ulcers, constipation, anemia, high blood pressure, angina, liver failure, kidney and gallstones, increases immune protection.

There are more sprouts of lentils, bean sprouts, pea sprouts, which are not inferior to others.

Culinary use of sprouts

Very useful and dietary, sprouts are widely used in a number of salads, soups and vegetable dishes. However, before adding the sprouts to your dish, you must wash them thoroughly.

From what we can make sprouts

Sprouts we can make from almost any seed and grain that stands in your way. Of course, the seeds must be suitable for the purpose. Suitable seeds are sold in grocery stores or health food stores. They have an expiration date and in order to germinate they must be used within its framework.

As mentioned, the most common sprouts are wheat, broccoli, carrots, turnips, cabbage, onions, sunflowers, pumpkin seeds, almonds, rye, barley, buckwheat, alfalfa, arugula, watercress, mustard, flaxseed, soybeans, Chinese beans, chickpeas, lentils, etc.

Let's grow home sprouts

It is best to use non-mucus grains for this purpose. For example, flaxseed secretes mucus and is not suitable. The first step is to wash the seeds well and put them in a suitable container. Cover them with water 2 to 5 times more and leave for about 24 hours in a dark place and at room temperature (about 22 degrees). The amount of water depends on how many times the seeds will grow. For example, alfalfa swells twice, while lentils, chickpeas triple and more.

You should drain the water well and let it germinate. In parallel, they are washed and drained from the water very well in the morning and evening. Keep the container in a dark place until it germinates to a size of 1.5 mm. You can then keep them in a bright place without direct sunlight. This way the green leaves will appear quickly and will be loaded with a lot of chlorophyll.