Sprouts

 If I am asked to name one single food item that contains all the nutrition required for men, I will unhesitatingly name sprouts. What are sprouts? Whole pulses are soaked overnight and then tied up in a moist cloth. This way they begin to sprout a root and a stem. This act of sprouting gives the name sprouts to the pulses. Germinated or sprouted pulses like chana, Bengal gram, mung, green gram, moth etc. are excellent health food. While the pulses are sprouting they undergo certain changes – like enzymes are produced, starch gets converted to glucose, protein becomes amino acids and so the value of the food increases. Sprouts add flavour, colour and fibre to the daily diet. From the nutrition point of view, they are an excellent source of energy, protein vitamins and minerals. The protein and starch in sprouted pulses is far superior.

While raw pulses do not supply any vitamin C, on germination, they become a good supplier of vitamin C. There is also a significant rise in the content of vitamin A and E and sprouts developed in the presence of light also show an increase of vitamin-K, which is essential for clotting of blood and for normal functioning of the liver.

Nutritionally sprouts compare very well with fruits. Amino acids, minerals, vitamins as also roughage and cellulose matter all contribute towards giving these an advantage over fruits since the former are also inexpensive to boot. Sprouts are very important in the diet of growing children, pregnant and lactating women. Germinated black gram works exceptionally well for diabetes, just as sprouted ground nuts are most valuable for those suffering from malnutrition. Sprouts are best taken raw or lightly steamed, over cooking kills a number of nutrients. And the best time for consuming them is breakfast, though of course, they can be eaten any time of the day.

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