What if you knew of an economical way to get the most nutritional food on earth and have it fresh during times of food shortage? Would you add it to your food storage? I think we should consider it! Today we will talk about seed sprouting. Gardens take all summer and a lot of hard work to harvest but sprouting may only take 15 minutes a day for 2 days. Amazing! Let look at some facts about sprouting:
- The sprouts are a great source of natural vitamin C, calcium, and many of your minerals, vitamins, and proteins.
- Sprouted broccoli seeds have 10 times the nutrition of the plant.
- Sprouts grow practically anywhere; flourish in any climate, during any season of the year; need neither soil nor sunshine; are ready for harvest in 2-5 days.
- Tastes delicious raw or cooked; has no waste; and are so nutritious that they are one of the most complete foods known to man, rivaling meat in protein and citrus fruits in vitamin C at a fraction of the cost. Northrup King Co., Consumer Products Division.
- Sprouts add enzymes and enzymes heal the body, aid in digestion, and take the gas out of beans!
- Sprouts are valuable sources of vitamins, minerals and proteins. Vitamins and minerals increase from 13-600% during sprouting.
- Leafy green sprouts contain cancer-fighting chlorophyll, as well as Vitamin A and protein.
- Sprouts provide cheap food! A 15-ounce can of cooked beans contains about 4 oz. of dry beans. Sprouting 4 oz. yields over 1 1/2 pounds!
- Sprouts provide a good source of fiber, which stimulates the body's internal self-cleansing abilities.
- Sprouts are an excellent source of anti oxidants.
- Sprouts are the missing link to home food storage programs.
Sprouts are great to eat for everyday living and especially so in an emergency situation. Most of the food storage we have are traditionally low in vitamin C and many of the B vitamins. Yet sprouting seeds from those same storage foods can be sprouted to give a rich source of these important nutrients. Sprouts are an excellent source of vitamin C and also contain many good B vitamins. And it will be difficult to find a less expensive way to get these vitamins. Green leafy sprouts are also a good source of vitamin A. Sprouts are a good source of fiber, protein, and contain enzymes that aid digestion.
Many sprouting seeds can last for at least 5 years if it is stored in a cool (at least 60-65 degrees F) dry place. Some seeds may last up to 15 years if it is specially packed. As the seeds age, they will take longer to sprout, and eventually won't sprout. Rotating our sprouting seeds is critical to keep our supply working and nutritional.
Many seeds may be sprouted but the following are popular:
- Alfalfa: Alfalfa, one of the most popular sprouts, is a good source of vitamins A, B, C, D, E, F, and K and is rich in many minerals, as well as many enzymes needed for digestion.
- Radish sprouts are high in vitamin C and potassium and have a rich flavor.
- Wheat is high in Vitamins B, C, and E and has three times the vitamin E of dry wheat. Wheat also has many minerals.
- Mung Beans: These sprouts should be sprouted under pressure to produce long and juicy sprouts. Mung bean sprouts are an excellent source of protein, vitamin C, A and E, along with many minerals.
- Green Pea sprouts are rich in many of the B vitamins and vitamin C. Green pea sprouts make a rich addition to any green salad.
- Soybeans: An extremely rich source of protein and vitamins A, B, C and E. Soybeans are rich in minerals and lecithin. They can be sprouted under pressure like mung beans.
- Kidney beans, pinto beans and miscellaneous beans: They are a good source of vitamin C, many of the B vitamins and many minerals. Sprouting these beans also changes their indigestible carbohydrates to digestible carbohydrates thereby greatly reducing the intestinal gas they otherwise cause.
- Lentils: Rich in protein, vitamin C and the B vitamins. They have a mild ground pepper flavor.
- Buckwheat: Makes a great salad green. High in vitamins A, B, C and D.
- Sunflower: Rich in vitamins B, D, and E, many minerals, and Linoleic Acid, the W6 EFA.
- NOTE : Do Not eat tomato or potato sprouts as they are poisonous.
