Sprouting is a way of germinating seeds so that they can be eaten raw or cooked. The basic idea of sprouting is that you soak your seeds, leave them to drain and repeat the process until they sprout (which can take between 3-12 days, depending on the seed).
What can be sprouted?
Broccoli seeds, alfalfa, mung beans, pulses, nuts, legumes and grains. My favourites are broccoli seeds, lentils and chickpeas – they are delicious raw and make a great topper for salads.
Add sprouts to almost any recipe including salads, sandwiches, wraps or smoothies. Cooked sprouts can be added to stews, soups, pasta or stir-fries – to name a few.
In this article, we will discuss the top benefits of sprouting. You’ll find out that sprouts are nutritious, economical and fast to grow.
Sprouts are nutritious
Sprouts are an excellent source of vitamins, minerals and nutrients. Did you know, for example, that broccoli sprouts contain sulforaphane, which is known for its ‘superfood’ properties?
Sulforaphane is found in cruciferous vegetables such as cauliflower, cabbage, broccoli, brussels sprouts and kale. There are a number of studies that suggest that broccoli sprouts contain a much higher concentration of sulforaphane than mature broccoli.
- Radish sprouts contain ten times more calcium than potatoes and as much vitamin C as a grapefruit.
- Alfalfa sprouts are a rich source of vitamin K, vitamin E, calcium, iron and vitamin A.
- Wheat sprouts contain six times more vitamin C than unsprouted wheat.
- Lentil, mung, chickpeas and adzuki are known as a valuable source of soluble fibre.
Sprouts are baby plants that are in their prime of nutritional value. At this early stage of their growth, they have a greater concentration of enzymes and nutrients, while being easy to digest.
These complete foods contain all the essential amino acids and proteins.
Sprouts are fast growing crops
I don’t know about you, but I often feel like the world’s most impatient gardener. The idea of waiting for three months for my crop to grow – and waiting until the right season for the right crop – is difficult for a busy and impatient gardener.
When you grow sprouts, you get year round crops of nutritious, fresh veggies. It doesn’t matter what season it is – winter, spring, summer or autumn – your sprouts can grow at any time of the year.
How long do sprouts take to grow?
- Spelt, wheat, hulled sunflower: 3 days.
- Radish, mustard, lentils, chickpeas, adzuki, kale, mung, broccoli and cabbage: 5-6 days.
- Alfalfa, clover, fenugreek: 7 days.
- Buckwheat, chia: 10-12 days.
Sprouts are economical
Sprouts are a cost-effective way of maintaining a healthy diet. One small teaspoon of alfalfa, broccoli or mung beans, makes 1-2 cups of fresh, nutritious sprouts. In fact, sprouts can multiply up to fifteen times their weight.
Waste is also kept to a minimum as you grow what you need – and harvest the living food as you need it. Food doesn’t get much fresher than that!
Add the goodness of sprouts to your diet today! Wholesome Supplies has a range of sprouting jars, sprouting bags, equipment and seeds to help you add healthy and nutritious sprouts to your diet. Browse our range now.
