Seeds as we know are a suspended state between living and non-living.
Under favorable circumstances, the seeds are subjected to germination.
Technically, bringing seeds to life is sprouting.
They are the healthiest vegetarian source of proteins.
Sprouts are ideally suited for all age groups.
The process of making sprouts is simple.
The pulses or cereals need to be pre soaked overnight - to soften the outer coating.
Thereafter, they are hanged in a bag of cotton cloth, and cold water is poured frequently over them.
This process is hastened during the summer months and slows down during the winters.
It should be insured that sprouting is odorless.
Sprouts are best eaten raw.
Stale, dull, stinking or stored sprouts should not be used.
Frying/heating reduces the nutritional value of sprouts.
For older age group, where chewing is difficult, they may be steamed or churned into a paste and incorporated in various recipes.
It may be recommended here that one should start with small amounts, chewed thoroughly.
Sprouts belong to the category of alkaline foods and are strongly advocated by naturopaths.
They are referred to as Amritahaar (live food -full of nectar for life).
They possess qualities extraordinaire.
Sprouts may be prepared out of Green gram, Red gram, Gram seeds, fenugreek (methi), wheat, sun flower seeds, soybean, alfalfa, etc.
After germination, the contents of vitamin C, vitamin E, Fe (iron) ,riboflavin, niacin and phosphorus are enhanced and oligosaccharides naturally get reduced.
The starch gets transformed to glucose, fructose and maltose.
This process is relatively slow in pulses in comparison to cereals.
Sprouted food is loaded with nutrition, provides an instant source of energy, rich in fiber, proteins and practically cholesterol free.
One portion of sprouts incorporated in our daily diet can conveniently fulfill the requirement of alkaline foods in our body and thereby check the development of a number of a number of diseases.
Apart from this, sprouts enhance versatile energies by injecting freshness in our system.
They can be had as a main dish, as salads, in sandwiches, as snacks or a helping in the main course.
Sprouts aid in weight reduction, as they produce an early satiation.
Garnishing with combinations of sesame seeds, coriander leaves, chopped tomatoes, onions, coconuts, chilies, grapes, grated carrots, raisins and seasoning with salt, honey and lemon juice; creates an interest in the sprout diet.
Sprouts have an edge above rest of the diets, with ease of preparation, no preservatives / additives, fuel saving, economical - not requiring any costly equipment.
Under favorable circumstances, the seeds are subjected to germination.
Technically, bringing seeds to life is sprouting.
They are the healthiest vegetarian source of proteins.
Sprouts are ideally suited for all age groups.
The process of making sprouts is simple.
The pulses or cereals need to be pre soaked overnight - to soften the outer coating.
Thereafter, they are hanged in a bag of cotton cloth, and cold water is poured frequently over them.
This process is hastened during the summer months and slows down during the winters.
It should be insured that sprouting is odorless.
Sprouts are best eaten raw.
Stale, dull, stinking or stored sprouts should not be used.
Frying/heating reduces the nutritional value of sprouts.
For older age group, where chewing is difficult, they may be steamed or churned into a paste and incorporated in various recipes.
It may be recommended here that one should start with small amounts, chewed thoroughly.
Sprouts belong to the category of alkaline foods and are strongly advocated by naturopaths.
They are referred to as Amritahaar (live food -full of nectar for life).
They possess qualities extraordinaire.
Sprouts may be prepared out of Green gram, Red gram, Gram seeds, fenugreek (methi), wheat, sun flower seeds, soybean, alfalfa, etc.
After germination, the contents of vitamin C, vitamin E, Fe (iron) ,riboflavin, niacin and phosphorus are enhanced and oligosaccharides naturally get reduced.
The starch gets transformed to glucose, fructose and maltose.
This process is relatively slow in pulses in comparison to cereals.
Sprouted food is loaded with nutrition, provides an instant source of energy, rich in fiber, proteins and practically cholesterol free.
One portion of sprouts incorporated in our daily diet can conveniently fulfill the requirement of alkaline foods in our body and thereby check the development of a number of a number of diseases.
Apart from this, sprouts enhance versatile energies by injecting freshness in our system.
They can be had as a main dish, as salads, in sandwiches, as snacks or a helping in the main course.
Sprouts aid in weight reduction, as they produce an early satiation.
Garnishing with combinations of sesame seeds, coriander leaves, chopped tomatoes, onions, coconuts, chilies, grapes, grated carrots, raisins and seasoning with salt, honey and lemon juice; creates an interest in the sprout diet.
Sprouts have an edge above rest of the diets, with ease of preparation, no preservatives / additives, fuel saving, economical - not requiring any costly equipment.
Source...