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Sprouting Mung Beans, Lentils, Chichpeas

Updated on February 6, 2011

Why to sprout?

1. Because you get very healthy product! It's inexpensive method of obtaining a vitamins, minerals and enzymes, much cheaper and safer, then to buy things in drug stories.

I am not the doctor neither I have equipment to detect the presence of vitamins, phytohormones and other useful stuff in the food. Neither I am able to feel vitamin C nor any other vitamin on my tongue. But authorities say, There is an amazing increase in nutrients in sprouted foods when compared to their dried form. The sprouts contain vitamin C that is not found in the bean and show a big jump in Vitamin A.

Some of the minerals found in mung bean sprouts are magnesium, potassium, phosphorus, manganese and copper.

The increase in protein availability is of great significance.

Sprouting supply food in predigested form, that is, the food which has already been acted upon by the enzymes and made to digest easily.

During sprouting, much of the starch is broken down into simple sugars. Proteins are converted into amino acids and amides. Fats and oils are converted into more simple fatty acids by the action of the enzyme lipase.

During sprouting, the beans lose their objectionable gas producing quality.

2. Because sprouts are delicious by itself as well as ingredients for many meals. It's just one more vegetable on your daily menus.

3. Because in wintertime it's like a message from spring coming, and that matters! When there is snow and frost behind the window, each sign of spring, sign of new beginning, sign of life effects our mood in very positive way.

4. Because you may become a gardener, efen if you don't own any piece of land.It's easier, then to have plants in pots - if you leave for vacation, you don't need to look for anyone who would come to water your sprouts in your absence. You just will eat them before leaving.

Where to get seeds for sprouting?

The easiest way - to buy seeds, specially marked for sprouting. Of course each seed is programmed to sprout, but if you are going to eat not only leaves, but the bean itself, you should choose carefully - most seeds for gardening were kept in special chemicals against illnesses and parasites. After that you can't eat the seed itself, only the plant.
And this topic is about eating sprouts with the whole bean, where it comes from.
So - seeds, clearly marked as "sprouting" or...

...or buy beans in food store. Of course there is a risk they will not sprout, but if they will, you are able to use it for food without any fears.
Just choose whole beans and give them a try.
In case of sprouting failure you always can eat "the failure".

The better chance to look in shops of healthy products.

But I was lucky to get almost 100 percent of sprouts from mung beans,chickpeas and grean and black lentils, bought in the nearest supermarket. Yellow lentils I didn't try as they were split.
I wasn't lucky with buckwheat. Maybe it was prefried, I am not sure.

How to sprout?

1. Wash the beans well.

2. Soak them in water for about 8-12 hours. Use simple glass jar with a piece of cloth secured over it's rim. After soaking they will become bigger in size, so leave some extra space to swollen. Pour plenty of water, for 1 cup of beans use 2-3 cups of water.

3.Drain off the soak water.Do it carefully - if some water is left on the bottom, it may start to get rotten.With a cloth over jar's rim it's easy to do.
Soaking water may be used for watering plants.

4.Hold in some dark place in room temperature. You can put the jar in light place as well, but beans, sprouted in the dark will be crisper in texture and whiter.
Sprouts should be rinsed as little as twice a day.
First sprouts like white legs will appear after 2-3 days. You can start using them at that point, or let to sprout a bit more.
Grow them for as long as you like and find out for yourself when they are the best.

Where to use sprouts?

You can use sprouts raw, steamed, cooked - in salads, in soups, stew - just everywhere, where you would use beans, peas, chickpeas, lentils.

Sprouted black beluga lentils
Sprouted black beluga lentils | Source
Sprouted green lentils
Sprouted green lentils | Source
These lentils were sprouted for too long
These lentils were sprouted for too long | Source
Sprouted mung beans
Sprouted mung beans | Source
Sprouted mung beans with cleaned shells
Sprouted mung beans with cleaned shells | Source
Strange creature of pale body is trying to get his hands from his round purse
Strange creature of pale body is trying to get his hands from his round purse | Source
Sprouted chickpeas
Sprouted chickpeas | Source
Sprouted mung beans in salad
Sprouted mung beans in salad | Source
Sprouted black lentils in salad
Sprouted black lentils in salad | Source


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    • Beverly Stevens profile image

      Beverly Stevens 

      9 years ago from College Station

      Your sprouts look good enough to eat! Good job! I learned that mung bean sprouting method from an Indian man (from India). It seemed a lot easier than what I was doing.


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