Tag Archives: seed and sprout

Sprouts: Health and Hygiene

Sprouted seeds are completely natural and are known as “whole foods” because they contain both protein and fiber as well as valuable minerals and vitamins. Sprouts are the only form of agriculture that can be locally grown and available in all seasons. It takes less than a week’s time to grow from seed to salad find out more.

Sprouts are the ONLY food that can be classified as a 100% nutrient rich, fast food! Sprouts are truly not only raw, but are actually alive.

There are many reasons why you should have a serving of sprouts daily. Here are just a few:

• High nutrition – Sprouts are rich in nutrients and are often more nutritious than the original beans and seeds from which they are sprouted.
• Anti-carcinogenic – Sprouts contain many anti-carcinogens that have significant cancer-fighting properties.
• Improve blood circulation – Sprouts improve blood circulation and allow oxygen to pass smoothly through veins. Sprouts are living foods that contain hundreds of molecules of oxygen, which displace free radicals, neutralize toxins, and assist with the body’s absorption of vitamins, minerals, amino acids, and also help with memory.
• Healthy fats – Sprouts contain essential fatty acids that your body needs to perform basic functions.
• Low in calories – If you are counting calories, sprouts are one option. Sprouts contain a combination of proteins and healthy fats vital to your body, but low in calories.
• Sources of fiber – Fiber helps keep your digestive tract healthy, and also reduces the risk of constipation.

A wide variety of beans and seeds can be sprouted…

– Alfalfa
– Sunflower
– Broccoli
– Mustard
– Clover
– Onion
– Lentil
– Mung bean
– Radish
– Wheat
– Pumpkin
– Chia
– Millet
– Buckwheat

Sprouts are easy to prepare. By following a few tips, you can avoid contamination from fungus and bacteria. Sprouts can then be stored for a longer time.

• First, get the seeds you want to sprout and check for any broken seeds, weeds, sticks or stones. Use only whole clean seeds.
• Rinse the seeds and soak them in fresh water according to the time appropriate to each sprout growth requirement. Some seeds, like buckwheat, should not be soaked for more than 15-20 minutes. However, oats, barley, and millets should be soaked in water for about 8-12 hours. The soaking time varies for different seeds and beans.
• Put the soaked seeds in the sprouting container, or simply hang them in a cloth.
• When the seeds have begun to sprout, place them into a dry container and refrigerate any unused sprouts. It is always better to eat fresh sprouts, so replace them with fresh sprouts as frequently as possible.