Sprouting seeds, grains and pulses

Sprouting is a method of activating a germination process of the seed, grain or pulse.

Sprouts : They belong to the group of super foods. They have the highest nutrient content of raw foods, which is also very much easily absorbed by the body. Five thousand years ago Chinese nobles ate sprouted seeds for rejuvenation and healing. Today, research seems to be confirming that sprouts are the food of the future, as well as a food of the past. During WWII, when the United States was concerned about a possible meat shortage, the scientific community advised the government that the consumption of germinated seeds was the best and the cheapest alternative to proteins in meat. Today, the increasing tendency to avoid eating meat means that sprouts are taking a serious place in modern culinary approach.

They are rich in antioxidants: vitamins A,C and E and selenium. They also contain calcium, phosphorous, magnesium, iron, zinc, folate and vitamin B. They are low in sodium but high in potassium. Sprouted legumes like peanuts and peanuts have complete proteins.

Nutritious – seeds are packed with nutrients, sprouted seeds are even better. As each grows, proteins, enzymes, vitamins and other nutrients increase whilst becoming more bioavailable. At the same time toxins and enzyme inhibitors are reduced, increasing digestibility.


5kg wheat berries for £6 – Grow wheat grass

w h a t    t o    d o

Soak organic seeds for 8 hours or overnight in lots of water, some larger seeds may need longer. Add a liquid feed to the water for extra nutrition.

Rinse sprouts well at least every 12 hours. Trays need careful spraying in the beginning as it washes away mould causing fungi, but try not to move sprouts around as they root. Once they’re fixed immerse them in water for at least half a minute. Swishing them about, (and especially inverting them,) helps to remove seed hulls.

Drain your sprouts well, standing water is a good way to encourage rot. Leave trays on an angle for a minute or so, or briefly put them on some tissue to wick the water away (don’t leave them on it or they may dry out.)

Harvest sprouts carefully by gently pulling ripe ones out from the rest. This allows less developed ones to continue growing so you get several harvests of perfect sprouts.

Store them in a plastic bag in a cool dark place, such as a fridge, and rinse them every 3 days or so. Most sprouts will keep at least a week like this and often longer

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2 Responses to Sprouting seeds, grains and pulses

  1. Mr Apples says:

    I can see that nutrients can become “more easilly available”,but how can vitamin content increase,if only water is added?

    • Ok so there are two types of vitamins there is water soluble and fat soluble vitamins. Also the water is made up of hydrogen and oxygen which means chemistry is involved and the seed sprouts creating new life its natures cycle.

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