The advantages of sprouts

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Eating them is recommended to almost everyone, including children and the elderly. In addition, they can be a tasty addition to almost everything – hot dishes, cold snacks, salads and sandwiches.

 

Sprouts come from the Far East and are not yet very well known and popular in Polish cuisine. You can grow them from various seeds, including from sunflower, soy, beans, radishes, broccoli and even cress, maize or wheat. Sprouts have many valuable qualities, both nutrition and health. Eating them is recommended to almost everyone, including children and the elderly. In addition, they can be a tasty addition to almost everything – hot dishes, cold snacks, salads and sandwiches.

 

Nutritional value of sprouts

Sprouts belong to products of high nutritional value. They are a concentrated source of vitamins and minerals. The changes in the germinating seeds take place very quickly, thanks to which the content of valuable ingredients increases even several times in just a few days. Depending on the type, the sprouts contain, among others, fat-soluble vitamins – A, D, E and vitamin C and many B vitamins. The minerals present in the sprouts include iron, zinc, calcium, phosphorus, magnesium and many others. They also provide amino acids and valuable amounts of essential fatty acids. The best and most valuable in terms of nutrition are sprouts eaten raw.

 

Own sprout cultivation

Sprout can be grown at home, using ordinary lignin or cotton pads soaked in water. You can also use a special dish for growing sprouts. When using the dish, remember to clean it thoroughly before each sowing (you can use wine vinegar for this purpose) and rinse with cold water. The germinating dish should be placed on an even surface, and the seeds on individual dishes should be placed in only one (loose) layer. In addition, after each seeding, pour out excess water, which accumulates in the lower vessel tank. It is worth remembering that regardless of the choice of cultivation method, sprouts are “thermophilic” (grow at 18 degrees or higher) and require regular irrigation. The germination time of different seeds is 2-7 days and depends on their type,amount of light and ambient temperature. More detailed guidelines on growing sprouts can be found on the product packaging.

 

The characteristics and application of selected sprouts are presented below.

 

Radish sprouts

Taste, peppery.

Composition and action on the body are rich in vitamin C and sulfur, which is part of some enzymes, hormones and amino acids. Sulfur is important for the proper functioning of the body, moreover, it has a beneficial effect on the appearance of the skin, hair and nails

What to combine with? Radish sprouts perfectly match dishes based on eggs, eg salads, sandwiches or cottage cheese. They can be combined with various dips – mayonnaise, cream, etc.

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Sunflower sprouts

A slightly nutty flavor

Composition and action on the body contain a large amount of minerals, such as iron, phosphorus and zinc, magnesium and calcium

What to combine them with? They blend well with cheese sandwiches, cold cuts or pate; works well as an addition to meat dishes, fish and salads (eg from tomatoes)

 

Soy sprouts and alfalfa

The taste of soy sprouts – delicate, crunchy; alfalfa sprouts – slightly nutty

The composition and action on the organism of soybean germs compared to other sprouts are more abundant in protein, potassium, polyunsaturated fatty acids as well as vitamin B1 and folates; alfalfa sprouts are rich in vitamins A, E and from group B, in particular in B12

What to combine them with? They are a great addition to wok dishes, including vegetables and meat; it’s best to add them at the end of the food preparation

 

Broccoli sprouts

Taste slightly spicy

The composition and action on the body of broccoli sprouts contain one of the flavonoids, the so-called sulforaphane – it is a chemical substance that has anticancer properties. Sulforaphane also has a deadly effect on Helicobacter pylori, which increases the risk of peptic ulcer disease

What to combine them with? The best are eaten raw – as an addition to sandwiches, salads, mixed salads and cottage cheese

 

Mung bean sprouts

Taste delicate, crunchy

Composition and action on the body compared to other sprouts of legumes contain smaller amounts of vitamins, minerals as well as proteins, and at the same time are less caloric

What to combine them with? They match both cold and hot dishes, including various kinds of meat and stewed vegetables; they blend well with the addition of soy sauce

 

You can also find sprouts of other plants on the market

– legumes – e.g. lentils, peas, chickpeas

– cereal – eg wheat, oats, corn, rye

– cruciferous ones – e.g. turnips, cress

Posted on: November 7, 2018

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