Sprouts
Sprouts are the first stage in the development of seeds. Most seeds are very healthy at this stage. The sprouting of grains, nuts, beans and seeds has been a common practice in countries such as East Asia and Europe for literally thousands of years. In fact, various forms of soaking, sprouting and fermenting seeds have been part of almost every culture in one way or another.
Important
Some sprouts are difficult to digest raw or may even contain toxins. Some toxins (Solanine) are not destroyed even by intense heating (cooking, frying, etc.). More on this here. Consumer protection even advises against consumption for certain population groups altogether.
Quote: The results show that microbiological hazards are present when consuming fresh sprouts and seedlings. In particular, consumers with weakened immune systems (for example, children, seniors, pregnant women) should therefore generally refrain from eating fresh sprouts and seedlings. Read the full article from the Lower Saxony State Office for Consumer Protection here.
Sprouts can easily be grown at home. Only water, the seeds and a sprouting container are needed. There are various cultivation methods to successfully grow the seeds. For non-mucilaginous seeds, sprouting devices or a sprouting jar are best suited. For mucilaginous seeds, you should use a cress sieve or combine fleece paper and a sprouting device. Non-mucilaginous seeds need to be watered thoroughly one to four times a day. The mucilaginous seeds, on the other hand, may only be sprayed with water once a day. These are not suitable for the sprouting jar!
KAT ID: 37
