Sprouts For Optimum Nutrition

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5. The seeds will germinate and become sprouts in about 20 to 40 hours depending on the season, temperature and humidity and the type/size of seeds. Sprouts are at their optimum level of nutrition and flavour when the sprouting shoots are 3 to 6mm long.

6. Some caution is necessary in sprouting. Soaking for a longer period than required makes the seeds rot or ferment. The main factors for germination are water, air, heat and darkness. There may be poor germination or no germination at all if any of these factors are not present, such as, insufficient water or too much water, lack of sufficient warmth, lack of fresh air, either too cold or too hot surroundings and too much light.

INCREASE IN NUTRITIONAL VALUE OF SPROUTS

7. There is an amazing increase in nutrients in sprouted seeds when compared to their dried embryo. In the process of sprouting, the vitamins, minerals and proteins increase substantially with corresponding decrease in calories and carbohydrate content. These comparisons are based on an equivalent water content in the foods measured. Analysis of dried seeds, grains and legumes shows a very low water content. But this increases upto tenfold when the same food is converted into sprouts. Sprouts, in fact, can be called little food factories, for in them are manufactured vitamins and enzymes which were not there to begin with.

8. Sprouted moong seeds, for instance, have an 8.3 times increase of water content over dried seeds. Hence the nutritional value of sprouted and dried moong seeds can be compared by multiplying the analysed nutrients `of sprouted moong seeds by the factor of 8.3. Based on this criterion, the changes found in sprouted moong seeds when compared with the figures for the seeds in the dried state are as follows :

Energy content – calories Decrease 15 per cent

Total carbohydrate content Decrease 9 per cent

Protein availability Increase 30 per cent

Calcium content Increase 34 per cent

Potassium content Increase 80 per cent