They are often used in school science projects.Ī variety of techniques are used for sprouting mung beans. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of water. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. (Maybe I’ll buy a Harley too.) Consider yourself forewarned of the dangers of producing your own food.Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. I’ll take my chances and continue to sprout my mung beans. It should not be consumed by anyone at any time for any purpose.” But keep in mind, the FDA has also stated that “ Raw milk is inherently dangerous. The agency has put out many recommendations on sprouted seeds- for industry. The FDA (I’m waiting for that job offer any day now…) warns people against eating raw sprouts as they can harbor pathogens such as Salmonella, Listeria or E. Sprouted grains should usually be eaten lightly steamed or added to soups and casseroles.” These substances are neutralized in cooking. I have been eating my sprouts raw in salads or even just by the handful as I pack my finished product into a container for the refrigerator. But Sally Fallon warns against “overconsumption of raw sprouted grains as raw sprouts contain irritating substances that keep animals from eating the tender shoots. When ready, refrigerate sprouts for up to a week.īy the way, sprouting makes a great science lesson for kids.Wait 2 to 4 days (or longer) for tails to grow at least the length of the bean, grain or seed.place in a colander or pie dish and cover with a plate. Rinse, drain and return to the jar and secure the cheesecloth to the open top.Raw kidney beans contain the toxin phytohaemagglutinin. I usually sprout French green lentils, broccoli seeds, mung beans or black beans. Soak beans, seeds or grains overnight in a jar.A colander covered with a plate (works best for beans that won’t fall through)įor this post, I used a pie plate covered with a plate.A jar with a piece of cheesecloth secured to the lid.You can splurge on a special sprouting lid for mason jars or simply use one of the following to sprout your soaked beans, grains and seeds: Sprouting is very easy and you don’t need to buy any fancy equipment. Even more important, sprouting neutralizes phytic acid, a substance presence in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc. Carotene increases dramatically-sometimes eightfold. Sprouting increases vitamin B content, especially B2, B5 and B6. The process of germination not only produces vitamin C but also changes the composition of grain and seeds in numerous beneficial ways. Then I pulled my trusty copy of Nourishing Traditions off the bookshelf (good old books…). The best online sources I found on sprout nutrition came from WebMD and SF Gate. But I still prefer to cite credible sources that base their information on facts and research. By this logic, as a food blogger, I now qualify for the position of US Secretary of Agriculture. I know some bloggers here in America have risen to dizzyingly heights of power previously unheard of. Most of us are just average people with a keyboard and an Internet connection, not experts, myself included. Although I do believe sprouting provides health benefits, I can’t cite just anyone, especially another blogger. My search results listed page after page of blog posts touting the benefits of sprouts and sprouting. I tried to find a credible source to cite for the nutritional benefits of consuming sprouts.
0 Comments
Leave a Reply. |