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10 kinds of sprouts

  1. Eating sprouts is not always something. It was only since the 1970s that some health pioneers started eating freshly germinated seeds from vegetables and sometimes seeds. 40 years later, sprouts are sold worldwide. Germinated seeds of vegetables have high health value. The sprout vegetables often contain completely different substances than the final fully grown vegetables. The nice thing about sprouts is that you can eat them raw. This has the advantage that they contain extra nutritional value. The germs in the packaging also continue to grow a bit. In this way, they have more light energy than fully grown vegetables cut from the root.

Contents:

  1. 1. Broccoli germ 2. leek sprouts 3. Legume germ 4. Oat sprouts Make your own sprouts 5. Bean sprouts 6. Alfalfa 7. Onion sprouts 8. Sunflower seed sprouts 9. Mustard sprouts 10. Radish sprouts

1. Broccoli Germ

  1. Broccoli sprouts are very healthy sprouts. It contains isothiocyanates that are good for switching off toxins that cause cancer, and for triggering the death of a cancer cell. Broccoli sprouts contain 20 times as many isothiocyanates as broccoli itself. In contrast, broccoli again contains a large number of phytonutrients that are not in broccoli sprouts.

2. Leek sprouts

  1. Sprouts are inexpensive and yet very nutritious. It is relatively easy to make sprouts; they do not take up much space for a farmer. This means that a farmer can quickly use his land again for the next harvest. That is why sprouts, including organic ones, are very affordable. They are also packed with phytonutrients. Since it is the beginning of a large plant, all nutrients are concentrated in sprouts. Leek sprouts have been on the market for a short time. In 2014 it has not yet been properly investigated which substances are contained. Since other sprouts have a compact composition of ingredients, you can also assume this for the sprouted seeds of leek. Initial reports indicate that leek sprouts provide a lot of energy without containing calories.

3. Legume Germ

  1. Legumes contain lectins, so they must be cooked. Another way to get rid of the lectin of this nutritious seed is to germinate. All the substances contained in a legume are developed through germination. A sprouted legume is an accumulation of nutrients. You can buy germinated legumes relatively cheaply at the organic store. But if you're a little handy and have patience, you can make your own.

4. Oat sprouts

  1. Oatmeal are highly processed oat grains. Pure oats are in principle way too hard to eat. One way to eat oat grains is to germinate it. There are substances in an oat grain that are a little less good, but by germination these substances are converted into important nutrients for humans. Oat sprouts are a soothing medicine. They are good for the nerves.

Make your own sprouts

  1. To make your own sprouts, you must first soak the seeds in water for 24 hours. Then you put it in a closed jar with a little water. You keep the pot at room temperature and change the water every 12 hours. The sprouts are edible from three days after putting them in the pot. You can wait until they are in the jar for four, five or six days.

5. Bean sprouts

  1. Bean sprouts are the most famous sprout vegetable. This is sold in almost all greengrocers. Bean sprouts are either made from mung beans or soybeans. Soybeans in themselves are not even very healthy, but bean sprouts are a very healthy form of the soybean. There is vitamins B17, C and iron in bean sprouts. Its Latin scientific name is Phaseolus aureus. In Belgium they say soy sprouts and in Suriname this vegetable is called tjapar. In Indonesian it is also called kacang hijo, which means green peanut. Peanuts are related to the bean species. Bean sprouts are often stir-fried or used as a filling for a spring roll. Bean sprouts are one of the few sprouts that are not particularly tasty to eat raw.

6. Alfalfa

  1. Alfalfa is, just like bean sprouts, a well-known sprout vegetable. Alfalfa is packed with phytonutrients. It is so healthy that it is a medicine in phytotherapy. Alfalfa is, among other things, able to shorten periods of muscle recovery and muscle pain. This makes it an excellent vegetable for people who do (top) sports. In addition, alfalfa improves cognitive functions in humans. This makes it a good vegetable for people who have to perform heavy psychological work such as students who do exams.

7. Onion sprouts

  1. Onion sprouts contain a lot of vitamins A, D and C. It also contains a lot of proteins. In 2014, the sprouts of onions are rarely on the market in the Netherlands, but in some countries you see it regularly. You can put onion sprouts on a sandwich that also has cheese, peanut butter or tahini on it. It is also a good sprout for a salad, like almost all sprouts.

8. Sunflower seed sprouts

  1. The seeds of the sunflower seed have a nutty aroma. It also contains a lot of lecithin and vitamin D. Vitamin D is the vitamin that is often prescribed in pill form nowadays, but if we eat enough sprouts we cannot actually get short of it. The sunflower seed germ is known for being able to break down fatty acids quickly. You can add this sprout to a salad, but it is also an excellent addition to a vegetable juice.

9. Mustard sprouts

  1. Mustard sprouts have small, peppery-tasting leaves. Mustard is related to all types of cabbage. Just like onion sprouts, mustard sprouts are not yet available everywhere in the Netherlands. But germs are extremely popular so that can change quickly. You can buy mustard seed yourself and let it sprout. Sprouts are in fact ideal to take with you on holiday. In a glass jar you can germinate seeds in three to five days so that you can bring your own fresh vegetables with you.

10. Radish sprouts

  1. Radish sprouts taste like radish. The daikon radish is often used to make radish sprouts. Radish sprouts contain a lot of vitamin C and vitamin A. It is also a good source of calcium. Radish sprouts are a nice addition to a savory sandwich or salad. This type of germ has been widely available in organic stores in the Netherlands from the beginning of the 21st century.



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