Sprouts contain everything a plant needs to grow: With a little water, light and time, true powerhouses sprout. Especially in winter, they are a good source of vitamins and minerals. The small seeds come in many different flavours - sweet, nutty or spicy.
Inside each grain seed is a small seedling, which in turn contains all the plants for a new plant, i.e. for the root, leaves and stem. If cereal grains are watered and moistened several times over several days, they begin to germinate. In the process, the grain absorbs so much water that the husk cracks open and these inner parts are revealed. The fresh sprouts are now ready to be "harvested" and can be eaten immediately, i.e. without further cooking. They are soft and digestible and the sprouting process makes them even more nutritious.
The following cereals are suitable for sprouting: Wheat, rye, oats, kamut, spelt, amaranth, buckwheat and millet. In addition to grains, seeds such as alfalfa, red clover and legumes such as beans, peas and lentils are also suitable for sprouting.
Advantages of the little power sprouts
Sprouts are a true source of minerals because phytic acid is broken down during sprouting, which improves the bioavailability of minerals in the intestine. In addition, the content of many vitamins such as vitamin C, folic acid and B vitamins is multiplied, valuable amino acids and omega-3 fatty acids are released from protein and fat in the grain. During germination, enzymes multiply within a few hours, which leads to a strong increase in the digestibility of legumes for us humans. Moreover, growing sprouts requires hardly any effort: seeds, kernels, pulses and co. can simply be grown on the window sill at home.
A wide range of uses
At backaldrin, sprouts find their way into bread. Actipan®, the wholemeal bread specially developed for active people, contains a sprout mixture of spelt, corn, wheat, millet, lucerne, flax, lentil and pea, which serve as a natural source of vitamins and minerals. There are also no limits to the uses of sprouts in many other areas:
Spicy varieties: e.g. mustard and radish sprouts are particularly suitable as a topping on cream cheese or as a salad topping.
Mild varieties: e.g. sprouts from alfalfa seeds are delicious in a dip and refine every salad.
Legume sprouts: are good in soups, stews or as a filling for a refreshing summer roll.
Cereal sprouts: taste sweet to nutty and harmonise particularly well in muesli.
Steamed in rapeseed oil: as a pancake filling, for delicious casseroles, fritters, soups, pasta, rice, vegetables, fish and meat dishes.
Especially in the winter months, when domestic fruit and vegetables are scarce, cereal germs offer a good source of vitamins and minerals and get you through the cold season fit.
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