JOIN USNature’s own chota packet, bada dhamaka, sprouts are full of energy and life. Shoots of germinated seeds, sprouts are widely known for their rich repositories of proteins, vitamins and minerals. Essential for every vegetarian diet, sprouts are a powerhouse of energy and vitality.
The most common seeds for sprouting are alfalfa, green gram (moong), chick pea (channa), fenugreek (methi), soybean, sunflower, horse gram and the like. The easiest way to sprout them at home is to thoroughly wash the seeds and soak overnight; rinse the following day and place in airtight jars. Or else, the readymade sprout makers are available in the market; you can leave them for a day or two to sprout. They can be used in salads, raitas, stir-fries, soups. For maximum benefits, make sure the shoot length doesn’t exceed 1–1 ½ inches.
Sprouts are rich in proteins. Most of them provide 20-25 per cent of the daily quota, with soybean loaded up to 40 per cent. They are rich in various minerals and vitamins A, B and C. They make excellent brain food and specifically help children by keeping them active and sharp. The fibre content in them keeps the stomach clean. Those who are on a diet derive plenty of advantages by consuming sprouts regularly. Sprouts are highly recommended for healthy skin and adolescents are encouraged to consume them regularly.
Sprouts can be consumed at any time of the day, although mornings are ideal. For those who find it boring to consume them in their native form, there are innumerable recipes that enhance the natural goodness. Some enjoy them lightly steamed rather than raw. They are perfect as both the main fare and side dish. You can also pack them for your kid’s lunch boxes and sprouts salads are the perfect solution for those afternoon hunger pangs.
So, go ahead and experiment with these natural treats. They are sure to be a hit with the family and your body will thank you for including them in your daily meals.