March 10th, 2009 | 
Author: The growths maintain vitamins and ores, even after cooking. Where like grains, the fenugrec, mung (broad beans of mung, French bean, moong, green gram), the groundnut will lose a substantial quantity of their vitamin and ores on boiling.
The growths contain a greater amazing quantity of food compared to dry seeds. Germination increases the vitamins, the ores and protein and the reductions the calories and the contents of carbohydrates. The water content of the growths also increases compared to seeds, with the dry grains, and leguminous plants. The growths are large, cheap source to obtain a concentration of the vitamins, ores and enzymes. The seeds of alfalfa contain manganese, calcium, of the vitamins as has, B, C, E, K and of the amino-acids.
The following are used for sprouting.
1. Legumes- Peas, ground nut, mung
2. Seeds- Radish seeds, carrot seeds
3. Grains- Wheat, barley, ragi,
Method of Sprouting
The seeds must be washed well in pure water and soaked in water for 24 hours, after closing the vessel with a clean cloth. The next morning seeds are cleaned and water is removed. To one fourth of the vessel the seeds are put and they require more space for their sprouting, bulky, and pulpy and with full of water. The sprouting will happen within three days. One can notice the green leaves at their tips. They must be preserved in a refrigerator and used whenever necessary. These will contain all the nutrients and minerals after boiling. The vitamins are not lost after boiling. So the sprouts are safe and useful to the body. They aid in the maintenance of good health. So, one must use sprouts daily in their meals either in breakfast, lunch or dinner.
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