Published: 01/22/2006 - Updated: 07/09/2017
Cereal grains and legumes contain the most nutrients from the plant, as they have the energy to create a new plant.
The low percentage of water and rich in starch and protein make both cereal grains and legumes can be consumed cooked, for easy assimilation. Cooking transforms the starch into simple sugars and more similar, but late in life that the germs of the grains disappears with the heat.
Germination avoids losing not only life, but is even enhanced through the process.
When grains and legumes are sprouted, the amount of enzymes, vitamins and minerals increases. Foods rich in enzymes are easy to digest because the enzymes are essential for digestion and if we get our food the body does not produce much needed to perform the digestive process.
The process of seed germination benefits as follows:
- Proteins are converted into amino acids.
- Carbohydrates are converted into simple sugars.
- Fats are converted into fatty acids.
- Vitamins increase considerably during the germination process. For example, in soybean the vitamin A doubles in 48 hours at 54 hours increased by 280% in 72 hours and a 370%. Vitamin C increases the wheat germinated 600% in the first days of germination and vitamin E triples in four days.
- Some sprouts contain chlorophyll, which is very similar to hemoglobin. The chlorophyll carries oxygen to cells and is a good agent detoxifies and regenerates.
In addition to nutrient inputs already mentioned, the germination of seeds has the following advantages:
- Can be obtained in any season.
- They are not expensive to germinate and increase their weight 600% and its volume by 2900%.
- They have quality assurance, as if it were not also lose their ability to germinate.
Varieties of seeds that can germinate are: alfalfa, green soybeans, lentils, fenugreek, soybean, peas, chickpeas, sesame and beans.
Practical method of germination in pot
- Soak the seeds in a pot glass wide mouth and cover mouth with a gauze or mesh or cloth fastened with a rubber band. (3 hours for the alfalfa and fenugreek and 12 to 15 hours for lentils, chickpeas, soybeans, etc.)
- After the steeping time the water is removed and rinsed.
- Place the pot in a warm dark place upside down to facilitate the escape of water. Rinse the grains
- 2 or 3 times a day, enter the water through the mesh or gauze, draining and then placing the pot upside down again.
- After 4 or 5 days the germinations are ready. Remove the crust since has no nutritional value, and store in the refrigerator, where they keep about a week without problems.
The sprouts can be added to salads or breakfast cereals, as well as other foods. And can also be made in dishes and as the main food.
- 1 cup of green soybeans germinated.
- 1 cup of lentils germinated.
- 2 cups of sliced onions.
- 1 cup of mushrooms.
- ¼ cup of olive oil.
- Tamari to taste.
Cook steamed mushrooms and onions. Add oil, and germinations aligned. Warm but not cook and serve with millet, rice or pasta.
- 1 part of banana
- 3 parts of nuts
- ½ cup of germinated wheat or alfalfa
- Vanilla stick
Skip nuts and germinations by a meat grinder or a juice extractor. Mash bananas and mix with fruits and germinated. Add vanilla to taste. Expand all with a roll and coated with grated coconut.
The sprouts in the diet.
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