Sprouts: the health of the window Bank
Rapidly germinating sprouts of lentils, Alfalfa, mung beans & Co are healthy and delicious. Especially in Winter, when to harvest on the field, in the garden or on the balcony much, it is worth Sprouting. Either you used a special germ-a Mason Jar device, or simply as sprouts glass. So that the water can drain, the consumer the Mason Jar on its head and binds it with a Cheesecloth.
Sprouts pull yourself
Most of the seeds, first soak overnight and then into the rearing vessel, wherein the seed should not lie one above the other, so you still have plenty of space to Develop. First, a darker place is convenient, from 2. Day the seedlings, however, should light, but no direct sunlight, be exposed to. At a room temperature of 21 °C, the sprouts will be 2 to 5 days ready for harvest.
Proper care of the sprouts
Important proper care is to prevent bacteria and mold. The sprouts 2 to 3 times a day on a strainer, or to rinse in the Bud device with lukewarm water. Seedlings of soy beans, peas, and chickpeas, you should blanch them before consumption. The Blanching breaks down the contained Haemagglutinins. Haemagglutinin is the case a Protein in the Membrane and causes a clumping of the red blood cells.
About 3 minutes long, Blanch in boiling water also makes enzymes in legumes, the protein cleavage will inactivate by the end of digestive enzymes, which are harmless.
The ingredients of sprouts
Sprouts contain a lot of vitamins, minerals, phytochemicals, dietary fibers and polyunsaturated fatty acids. While the seeds germinate, increases the nutrient content. Especially Vitamin C, Vitamin B1, Vitamin B2, Niacin and Vitamin E and the minerals calcium, phosphorus, Magnesium, zinc and iron to take.
Sprouts contain high quality protein but low in calories. The removal of complex carbohydrates and sugars to easy during the Sprossens reduce the flatulent effect, in particular of legumes. The content of phytic acid, which reduces the absorption of some minerals, is reduced.
What seeds are suitable for sprouts?
The following seeds are good to sprout:
- Soy beans
- Adzuki beans
- Lucerne (Alfalfa)
- Mung beans
- Sunflower seeds
Sprouts are versatile in use, for example, in a salad, in cereal, on bread, as a filling, and soups scattered, in Quarks and Dips.
In hot dishes, the sprouts, add only at the end, so that the vitamins remain largely intact. A storage of the sprouts should not be held for two days in the fridge air-tight, for example, in a glass jar or plastic bag.