Sprouting Seeds
From Seeds to a Vegetable!
Sprouting seeds is an inexpensive and enjoyable way to add nutrition to your meals. The process of sprouting turns the seeds into vegetables and pack them with enhanced nutrition. As the nutrients increase, the toxins and enzyme inhibitors likewise decrease. Provide the seeds with the proper atmosphere, moisture and air, and your seeds become transformed! On the third day of sprouting, most seeds will be ready for consumption.

Sprouting Beans
Dry beans have practically non-existent vitamin count. When sprouted, however, the nutritional value multiplies tremendously.

Mung Beans
Also known as Chinese bean sprouts. If you are partial to a generous amount of vitamin C, sprout your mung beans. Use only fresh beans, and do not sprout more than three inches long. Sprouted mung beans taste like fresh peas. Give them an extra rinsing. Preferable growing place is in dark places. It helps with preventing the bitter taste.

Pinto Beans
For every pint of beans, you will need a two-quart pan with water . Soak for 12 hours. Spread out the beans in a tray or use a sprouter. Place several layers of absorbent cloth on the bottom. Rinse every four hours and drain well. Sprout no longer than three days. Observe the length of the sprouts as you need to keep them not more than a quarter of an inch long. Otherwise, you are risking odorous and mushy beans. Black-eyed or kidney, lentils, lima, navy, and red can be sprouted like pinto beans.

Soybeans
The soaking water for these beans should be changed often during the 12-hour soaking time. Soybeans contain antidigestant enzymes that must be leached out. Sprout no longer than three days.

Nutritional Information for Certain Seeds After Sprouting

Alfalfa Sprouts
Alfalfa sprouts are good for indigestion. They also help stimulate the appetite. Sprouted alfalfa has minerals and vitamins, chlorophyll, and enzymes.

Oat Sprouts
Compared to dry oats, the folic acid in sprouted oats increase by 600% and 1,350% in riboflavin.

Wheat Sprouts
Wheat has very little vitamin C. During early sprouting, however, the vitamin C content, increases to five times more. After 50 hours of sprouting, the vitamin C content starts to decline although the other nutritional values remain. Wheat sprouts freeze well.

Precautions against Sprouted Organic Seed Poisoning
  • Use only certified organic seeds from reputable sprouting seed suppliers. Look for the organic certification that the seeds were grown avoiding the least possible sources of contamination. An example of contamination would be insufficiently composted manure.
  • Salmonella contamination can be the result of seed contact with animals or animal wastes. Take appropriate care for prevention. Specifically, sprouting seeds need protection from rodents.
  • Dry the seeds you collect from your garden and store them in a clean environment.  Do not store your sprouts while growing in a closed cabinet. They need air to breathe!
  • Soaking water should be changed two to three each day in addition to rinsing the seeds morning and night. If you miss a rinsing, check for mold before going ahead. You may need to start with a new batch. Better safe than sorry!
  • Wash and clean your sprouting equipment before and after use.
Sprouting seeds is a very nutritional way to save money!

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