Sprouting

Sprouting

Sprouting (/ˈspraʊtɪŋ/) is the process where seeds and legumes are germinated and eaten raw or cooked. Sprouts are a rich source of vitamins and minerals.

Etymology

The term "sprouting" comes from the Old English word "sprūtan", which means to grow or sprout.

Process

Sprouting involves soaking seeds in water for several hours. The soaked seeds are then exposed to the right combination of temperature and moisture, and allowed to grow for two to seven days. The sprouts can be consumed after that period.

Types of Sprouts

There are several types of sprouts, including:

• Alfalfa sprouts
• Bean sprouts
• Broccoli sprouts
• Lentil sprouts
• Pea sprouts

Health Benefits

Sprouts are known to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals. These nutrients are essential for human health.

Risks

Despite their benefits, sprouts can carry a risk of foodborne illness if not properly sanitized. Some seeds may contain bacteria, which can multiply during the sprouting process.

Related Terms

• Germination
• Microgreens
• Phytochemicals
• Legumes
• Seeds

External links

• Medical encyclopedia article on Sprouting
• Wikipedia's article - Sprouting

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