Sprouts are easy to prepare at home & nutritious. The process of germination will not only produce vitamin C also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5 and B6. Carotene increases dramatically—sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substantial presence in the bran of all grains that inhibits the absorption of calcium, magnesium, iron, copper and zinc.
The steps are simple too:
Soak beans, seeds or grains overnight in a bowl. I usually sprout black eyed peas, horse gram, mung beans or black beans. Do not sprout kidney beans. Raw kidney beans contain the toxin phytohaemagglutinin. Cooking neutralizes this toxin.
Rinse, and drain, take a (cheese cloth) cotton cloth drop these soaked lentils and secure with a thread or band.
Spray some water twice a day.
Wait 2 days (or longer)36 hours will do for tails to grow at least the length of the bean, grain or seed.
When ready, refrigerate sprouts for up to a week.
How to eat Sprouts?
Sprouted grains are sweet in taste can be consumed in less quantity as uncooked or usually be eaten lightly steamed or added to soups and casseroles.”
Few recipes with sprouts are shared in our blog already try and enjoy
Payaru Curry: https://wp.me/p1o34t-Pd