Microscale vegetables are a growing superfood category. They include sprouted seeds, which are miniature in size yet big in nutrition. Eating sprouts well before they become full-blown plants can load your body with considerable nutrient levels. Grains, legumes, and greens all begin their sprouted life as seeds that begin the process of germination when exposed to optimal conditions of moisture and warmth. Within a week, the sprouted plants are ready to eat much before their leaves develop.
The multitude benefits of sprouts include improved digestion of both carbohydrates and proteins. Germination stimulates the release of enzymes to pre-digest starch, which may aid in gut health and reduce intestinal flatulence. Sprouted seeds and greens have higher concentrations of vitamin C, B vitamins, and antioxidants.
A plausible disadvantage of eating raw sprouts is that their warm, moist-growing condition is also a perfect medium for bacterial growth. Salmonella, listeria, and E. coli flourish in this environment. Young children, geriatrics, pregnant women, and anyone with a weakened immune system should avoid eating raw or even lightly cooked sprouts of any kind.
To reduce the risk of foodborne illness the seeds should be sanitized by soaking in a mild acidic solution. A spoonful of vinegar added to the soaking water will definitely help. Sprouts that are purchased should be washed thoroughly under running water, which may reduce bacteria but not necessarily eliminate it altogether. Check and follow the “use by” date on the packaging if available. Always keep sprouts under refrigerated conditions.
SPROUTS SALAD RECIPE
- Sprouts 1 C
- Chopped Onion, Tomato, and Cucumber 1 C
- Green Chilly Finely Chopped 2
- Salt As Required
- Vinegar 1 Tsp
- Toss all the ingredients for a healthy snack or a meal accompaniment.
