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"NOTHING IS MORE VALUABLE THAN YOUR HEALTH"
Nutrition Tip No.8
EAT YOUR SPROUTS!
(This tip was also subsequently published in the August 2007 edition of 'Healthy' magazine.)
Sprouts (i.e. sprouted beans, seeds and grains, not Brussels sprouts!), are one of natures ‘superfoods’, helping to promote health, energy and vitality.
The types of foods that can be sprouted include:
- Beans: aduki, mung and soya
- Seeds: red clover, radish, mustard, pumpkin, sunflower, sesame and fenugreek
- Grains: barley, rye, oats and wheat
- Pulses: lentils and chickpeas.
Sprouts are often referred to as a ‘powerhouse’ of vitamins, minerals, proteins, essential fatty acids and enzymes, which are activated and liberated during germination.
The nutrient content of beans and grains is significantly increased by sprouting:
B vitamins can increase by up to ten times; in one study, vitamin C increased by almost 600 per cent in sprouted wheat grain; soyabean sprouts have twice the protein of eggs and only one-tenth of the fat; alfalfa sprouts are a good source of B vitamins and antioxidants, and if grown in indirect light their nutritional content is further enhanced by the development of chlorophyll.
Sprouting seeds is straightforward, and sprouters are widely available in health food shops. Seeds for sprouting should be organic and untreated. Never try to sprout kidney beans, as they are toxic when eaten raw.
Rinse seeds thoroughly; dried beans/seeds should be covered and soaked in water for about 12 hours. Drain and rinse well and place onto a sprouting tray, and place in good light but not direct sunlight; rinse twice daily. The sprouts will be ready in about 3-5 days. Store sprouts in the fridge, and consume within 4-5 days (they may need further rinsing during this time).
Sprouts are extremely versatile, and can be enjoyed in sandwiches, added to salads, used in stir-fries, or even as a tasty accompaniment to oriental fish dishes, noodles and soups.
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