SPROUTS

Let’s see together what sprouts are. For me sprouts are one more gift. A gift that came inside veganism. Being vegan it was a good way to learn many alternative ways of eating. Even today, when doctor’s telling us, “eat less meat and dairy” they don’t telling us what we should eat then. What other ways can we get our protein? If you don’t eat fish, what?

Beans, grains are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Also, sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals.

Sprouts are a good source of Protein + Vitamin C.

History

I’ve made a big research to find out who, how sprouts came in our way.

The history says that Ancient Chinese physicians where the first that they recognized and prescribed sprouts for curing many disorders over 5,000 years ago. In addition, sprouts continued to be a main staple in the diets of Americans of Oriental descent.

The most well known history is in the 1700’s. Where Sailors were riddled by scurvy (lack of vitamin C) and suffered heavy casualties during their two to three year voyages. From 17725-1775, Captain James Cook had his sailors eat limes, lemons, and other fresh fruits and vegetables and a continuous program of growing and eating sprouts.

But Sprouts have so many Nutritional Advantages…

Only in the past thirty years that “westerners” have become interested in sprouts and sprouting. During World War II considerable interest in sprouts was sparked in the USA by an article written by Dr. Clive M. McKay, Professor of Nutrition at Cornwell University. Dr. McKay led off with this dramatic announcement: “Wanted! A vegetable that will grow in any climate, will rival meat in nutritive value, will mature in 3 to 5 days, may be planted any day of the year, will require neither soil nor sunshine, will rival tomatoes in Vitamin C, will be free of waste in preparation and can be cooked with little fuel and as quickly as a…chop.”

Dr. McKay was talking about soybean sprouts. He and a team of nutritionists had spent years researching the amazing properties of sprouted soybeans. They and other researchers at the universities of Pennsylvania and Minnesota, Yale and McGill have found that sprouts retain the B-complex vitamins present in the original seed, and show a big jump in Vitamin A and an almost unbelievable amount of Vitamin C over that present in unsprouted seeds. While some nutritionists point out that this high vitamin content is gained at the expense of some protein loss, the figures are impressive: an average 300 percent increase in Vitamin A and a 500 to 600 percent increase in Vitamin C. In addition, in the sprouting process starches are converted to simple sugars, thus making sprouts easily digested.

But Ok, with all this History. What Are Sprouts?

A sprout is produced when a seed starts growing into a vegetable. Sprouts gan grow from seeds of the vegetables above, from seeds of other vegetables, from grains such as buckwheat, and from beans.

Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (mung bean), others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.

Where to Find Sprouts

Inexpensive Kits are available to grow sprouts. Seeds can be purchased at a health food store. When you do not have the time to grow your own spouts, purchase them at a local fruit and vegetable market (except Greece, they don’t sell them yet).

Shopping for Sprouts

Sprouts are fresh when their roots are moist and white and the sprout itself is crisp.

Storing Sprouts

Store in the vegetable crisper of the refrigerator and use sprouts as soon as possible. Rinsing daily under cold water can extend their life. Mung beansprouts can be frozen if they are to be used in cooking. They stay good frozen in their bag for several months.