Sprouting at home takes only a few hours per week and few minutes to water them each day. In fact, after sowing, you rest two days without watering them. The hassles are minor, the costs are low, and the freshness is wonderful.
What to Sprout? Most seeds can be sprouted and eaten but avoid sprouting any seeds from plants that may have poisonous parts. There are many organic seed suppliers in the internet and a few in Singapore. Common seeds for sprouting include alfalfa, fenugreek, lentils, peas, pine seed, radish, mung seed, sunflower seed and red clover. Mung beans have been sprouted in Asia for thousands of years; it is the most common sprouts Asians eat. In the ancient days; while the western sailors develop skin problems due to too much meat and no vegetables, in their diet. The Eastern sailors don’t have these problems. They sprout “Green Bean” in their ship and harvest every 3 days to 4 days.
The value of Broccoli Sprouts
Broccoli is one of the healthiest vegetables around due to naturally occurring sulforaphane glucosinolate. Broccoli sprouts naturally have about 50 times more sulforaphane potential than broccoli florets? They’re also a good source of fiber.
Sprouts provide a concentrated source of nutrients and are fairly simple to make.
A sprouts fan was rushed to hospital after eating too many of the traditional Christmas Day veg.
Now doctors say Brussels sprouts should come with a health warning for patients on blood thinning medication.
The leafy green veg contains vitamin K, a chemical which promotes blood clotting and works against anticoagulant tablets.
The patient, from Ayrshire in Scotland, was prescribed anticoagulants after suffering heart failure last year and his dose was monitored once or twice a week to prevent blood clotting.