How To Sprout, Eat Sprout and preserve it

 

WHAT ARE SPROUTED FOODS, [THE MEANING OF SPROUT]

Sprouted grains are simply whole grain seeds that have just begun to germinate, and then are harvested before they can grow into a plant, 

COMMON TYPES OF SPROUTS.

• Wheatgrass

• Broccoli Sprouts. 

• Radish Sprouts. 

• Red Clover Sprouts. 

• Mung Bean Sprouts. 

• Alfalfa Sprouts

DIFFERENCES BETWEEN SPOURT AND WHOLE GRAIN 

Sprouted whole grains and regular whole grains contain the same nutrients, but in different quantities. The sprouting process activate the nutrients in the seeds, making sprouts more nutritious and fibrous. 

HOW TO SOAK AND SPROUT GRAINS.

There are several ways to sprout grains and each uses different tool. The most common tools are bags, jar, trays, and tubes. 

Bags sprouting: Sprouting bags are made from hemp or nylon mesh. The fine weave of the fabric means that you can use the bag to Sprout seeds of any kind; the bag’s porous nature makes drainage easy. All you have to do is to hang bag 

Jars sprouting. To keep the seeds in the jar as you rinse and drain, secure a fine mesh screen (nylon screen works best and is easiest to clean, but cheesecloth works well, too) over the opening, either with the screw-on ring that comes with most jars or with a thick rubber band. 

Tray sprouting. Tray sprouters are made of plastic, with plastic bottoms and plastic-mesh bottoms cover. All that mesh makes draining with a tray sprouter fairly easy. Because tray sprouter are stackable, they are great if you want to grow a lot sprouts, or a few different crops at once. 

Tubes sprouting. The tube method allows for air circulation and easy draining because there is a screen lid on either end. 

Soaking sprouts. Dry seeds are dormant, so you must soak them to wake them up. You can never use too much water for soaking, but different varieties of seeds do absorb different amounts of water. Most seeds should be soaked for an average of 8 to 12 hours; some require more, others less. After your seed have soaked, run your fingertips over any seeds floating on the surface to see if they will sink. If they don’t  skim them off and throw them away. Pour the seeds into your sprouting jar and cover it with the straining mesh. 

Turn the jar upside down and at an angle so that excess water can drain and air can circulate. Place the jar in a bowl to catch the water. Keep it out of direct light and ideally at a temperature between 68 to 75°F.  Every 12 hours or so, pour water into the jar and swirl it to evenly rinse all the grains. Pour off the water and invert the jar.

HOW TO SPROUT GRAINS FOR FLOOR

  Sprouted grains may be dried in a dehydrator, low-temperature oven, or in the sun. After drying the sprouted grains, you may grind them into flour.

WHAT ARE THE BEST SPROUT GRAINS TO EAT

Grains that can be sprouted include any viable seed, such as alfalfa, clover, whole-grain wheat, rye, millet, and oats, amaranth, (unhulled) barley, buckwheat, corn, einkorn, farro, kamut, millet, quinoa, rice, rye berries, sorghum, spelt and any other kind of whole grain.

HOW TO EAT SPROUTED GRAINS 

• Add sprouts to your yogurt

It could be buttermilk, regular curd or Greek yogurt. Just toss in some sprouts and you have a crunchy yogurt in place of a plain one. Add some chat masala or pepper to level up the taste.

Try these different breakfast recipes which are filled with the healthful benefits of sprouts and witness your health transform

• Sprout salads/chaat

Some people have salads in breakfast. If you are one of them, then you must really toss in some sprouts in your salad. It won't just make it crunchier but also more nutritious. Add a dressing to it and you are ready to have a bite of a very nutritious and tasty breakfast.

• Add sprouts to your oats

If you have a cup of oats every morning then you can make it even more nutritious by adding sprouts to it. Throw in some fruits to make it sweet. Now you have a crunchy sweet oatmeal that will fill you up and also nourish you.

BENEFITS OR ADVANTAGES OF EATING SPROUTS. 

Sprouted grains have many health benefits.

• INCREASED ABSORPTION. It also breaks down phytate, a form of phytic acid. This phytic acid is responsible for the inhibition of germination in seeds and grains until they are planted. 

Research suggests that decrease in absorption of vitamins and minerals in the body is due to the presence of the phytic acid.

• LESS CALORIES AND SODIUM

 Sprouted grains also may have less carbohydrates, calories and sodium. During sprouting, some of the carbohydrates contain in grains are broken down and converted to simple sugar, proteins are broken down into amino acids, and fats are broken into the component fatty acids. These conversions makes the Sprouted grain  easier to digest than regular grains. 

• Increase in nutrient 

Sprouted grains there are more available nutrients than mature grains,”. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein.  

• IMPROVES DIGESTION 

Sprouts are known to help in digestion. Sprouts contain a high amount of living enzymes inside them which help in breaking down the food to such an extent that it becomes easier for the digestive tract to absorb nutrients.

• INCREASES GOOD CHOLESTEROL Omega-3 fatty acids are present in abundance in the sprouts. These acids are known to increase the good cholesterol.

• BOOST BLOOD CIRCULATION 

. Sprouts help in boosting blood circulation. They contain a significant amount of iron and copper, which helps in maintaining a good amount of red blood cell count. This further helps in optimising the performance of cells and organs in our bodies. A healthy blood supply will also stimulate hair growth

• Helps Lose Weight. 

If you are worried about consuming too many calories, then sprouts are the best option for you. They have negligible amount of calories. Sprouts are also rich in fibre which will make you feel full for a longer period of time. They are also known to inhibit the release of the hunger hormone known as ghrelin.

DISADVANTAGES AND RISK OF SPROUTED GRAINS

Sprout production is a science with the need for quality monitoring and cleanliness. The warm, humid conditions required for sprouting are also ideal for bacterial growth of pathogens. If seeds are contaminated, Salmonella and E. coli O157:H7 bacteria will quickly grow to unsafe levels, leading to foodborne illness.

Sprout Preservation.

If you will not dry and process to flour as described above, then refrigerate the Sprout, Rinse and drain the sprouted grains and store them in the refrigerator for a few days to a week. If at any point they smell bad or look slimy, discard them.

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