Sprouts are considered as wonder foods. They rank as the freshest and most nutritious of all vegetables available to the human diet. By a process of natural transmutation, sprouted food acquires vastly improved digestability and nutritional qualities when compared to non-sprouted embryo from which it derives.
Sprouted foods have been part of the diet of many ancient races for thousands of years. Even to this day, the Chinese retain their fame for delicious mung bean sprouts. Sprouts provide all the essential vitamins and minerals. They should form a vital component of our diet. Sprouting requires no constant care but only an occasional sprinkling of water.
All edible grains, seeds and legumes can be sprouted. Generally, the following are used for sprouting :
1. Grains – Wheat, Maize, Ragi, Bajra and Barley.
2. Seeds – Alfalfa seeds, radish seeds, fenugreek seeds, carrot seeds, coriander seeds, pumpkin seeds and musk melon seeds.
3. Legumes – B engal gram, Groundnut and Peas.
Sesame seeds are another good source of nourishment.