A sprout is a germinating seed.
It is the first little growth of a young plant
that emerges from the seed. It often starts out
as white in colour but as it receives sunlight,
it turns green. It is a helio-tropes, which means
that it follows the movement of the sun
from sunrise to sunset.
What can be sprouted?
Most kinds of grains, nuts, and
vegetable seeds as well as beans
can be sprouted.
One of the big advantages of sprouting is
they are a valuable source of lots of vitamins,
minerals and proteins. They also contain high-enzyme
activity. Sprouts are a wonderfully creative ingredient
for any salad. Various university studies
(Cornell University and University of Pennsylvania)
acknowledge that there are huge increases of Vitamin C
as the sprouting process advances. This tiny easy
to digest plant is at its peak nutritional value.
As a seed is releasing all of its stored ingredients,
this burst of vitality surges to become a mature plant
and you get the very best of what a seed has to offer.
What is amazing is that sprouts have a greater concentration
of protein, vitamins and minerals, enzymes, RNA, DNA,
bio-flavinoids, T-cell, and more than at any other point
in it's life--even when compared
with the fully matured vegetable! For example,
the total Vitamin B content is increased 100%
during the sprouting procedure according
to Dr. Parl Burkholder of Yale University.
Dr. Jeffrey Bland who is a Biochemist and
Professor at the University of Puget Sound
says that everyone could gain from eating sprouts.
During research, he found that six cups of
sprouted lentils contain the ful RDA of protein
which was about 60 grams in an easy to digest form.
Lentil and other bean sprouts (pound for pound)
contain as much protein as red meat and
without all the fat and cholestorol and
with large amounts of vitamins, minerals and enzymes.
Since sprouts are baby plants,
they have very delicate cell walls
which release live nourishment easily.
Their nutrients exist in an elemental form
and because they are loaded with enzymes
they are easy to digest even for those
with weak digestion.
Also of note is that when germination occurs,
proteins are broken down into amino acids
and some new protein is synthesized.
While sprouting, much of the starch
is converted into natural sugars.
This improves the digestibility of sprouts
because in many of these seeds,
fats disappear and are replaced by carbohydrates.
Put a teaspoon of seeds into a jar
with 4 times as much water. Make sure the top has
a screen or cheesecloth attached tightly on the top.
Soak overnight. Drain the next day.
Refill with freesh water,
swish it around and drain again.
Put the jar on it's side
so that any excess water can drain out slowly.
In about a day the sprouts will begin to grow.
Rinse and drain sprouts daily
until they are fully sprouted depending
on the type of seeds you used.
There are certain times for each type of seed.
Check these and utilize.
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Updated July 30, 2005
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CopyrightŠ2002-2009 by Susan and Robert