Friday, November 2, 2007

Dieting Health Different Types of Sprouts

Diet Start

1. Adzuki Sprouts

Adzuki beans are a smaller cousin of Chinese mug beans. The small lentil-shaped bean produces a thin feathery sprout that has a full, rich flavor. They add texture and flavor to salads and sandwiches or can be added to stir-fry dishes. When cooking adzuki sprouts, leave them in the pan just long enough to warm them, as they can get mushy very quickly. Eating adzuki sprouts can help to control blood sugar levels. Adzuki beans sprout in five to seven days.

2. Alfalfavegetables Sprouts

Alfalfa is probably the most well-known sprout The word alfalfa is derived from Arabic and, roughly translated, means "father of all foods." Alfalfa's list of therapeutic values is noteworthy. It has been used as a remedy for Arthur-tis, diabetes, ulcers, and high cholesterol, and contains estrogen like compounds that can reduce the risk of breast cancer. The sprouts are rich in chlorophyll, magnesium, manganese, and protein. They have a full-flavored, nutty taste, and are best consumed raw. Alfalfa sprouts within four to seven days. The seed jackets tend to cling to the sprouts but they can be rinsed to remove most of the hulls. They are sensitive to heat and direct light, so sprout them in a cool, shady area with indirect light.

3. Buckwheat Sprouts

Buckwheat is not a true grain but an herb. The sprouts have the largest leaf of any sprout and the seed is hard and must be removed before eating. The seeds mature in about nine to ten days. Around day six, immerse the entire sprouting basket into a basin of room-temperature water. Gently swishing the basket around will cause many of the seed hulls to fall off. Shake off excess water and allow them to continue to sprout for a few more days. Harvest them when 80 to 90 percent of the hulls have fallen off. The remaining hulls will have to be removed by hand, but it's worth the extra work. Buckwheat sprouts are long and slender, with a crunchy texture and a mild flavor that is similar to Bibs or Boston lettuce. They are loaded with B vitamins, magnesium, and phosphorus. They are very easy to digest and aid in metabolizing fats.

4. Cabbage Sprouts

Cabbage sprouts have a robust, peppery flavor similar to that of the mature vegetable. The thin, glasslike sprouts have a small green leaf at the top. Be sure to rinse them twice a day to prevent the seed jackets from develop mold. The seeds of kale, rutabaga, turnip, and black m tart, also members of the cabbage family, produce spry that are similar in flavor and texture.

5. Chit, Cress, Flaxseed, and Phylum Seed Sprout

Chit, cress, flax, and phylum are considered gelatin seeds. They are extremely nutritious but require a lie extra effort to sproutvegetables because of their mucilaginous nab Integrating them in a basket with other seeds, such alfalfa, kale, and clover, is the easiest way to enjoy the unique sprouts. Other sprouting methods involve us clay sprinters or sprouting on top of a bag or an inner basket. With lots of bright-green leaves, they are visa appealing and dress up any salad. Their mucilage cons helps to cleanse the intestinal tract and promote health. Flaxseed sprouts should be harvested when t reach about one-quarter inch in height, since allow them to grow too long will result in a very bitter unpalatable sprout. Chit and cress sprouts are very spicy while phylum has a nutty flavor. Gelatinous seeds c require one hour of soaking time.

6. China Red Pea Sprouts

China red pea is a mild-flavored sprout with a chewy tune. The sprouts can reach five to eight inches in he and are topped with large, beautiful green leaves that have a flavor similar to buckwheat lettuce. The stalks are high in fiber. The germination rate is about 99 percent, and they reach maturity within seven to ten days. Frequent rinsing will wash away the hulls, which are prone to decay.

7. Clover Sprouts

Clover is related to alfalfa and the much-sought-after four leaf clover. There are many types of clover, but the most commonly available are red and crimson. Clover seeds are small, hard seeds that easily sprout and mature within six days. Like alfalfa, they are sensitive to heat. They have a pungent taste and a delicate threadlike texture. Crimson clover has a large leaf and readily sheds its hull. Clover sprouts contain an abundant supply of easily absorbable calcium and magnesium. Clover can tone and relax the nervous system and work as an antispasmodic. These sprouts also help detoxify the body and purify the blood.

8. Fennel Sprouts

Fennel seeds sprout within two to three days but it takes from ten to fourteen days to reach maturity. It's well worth the wait. Fennel's sweet, warm flavorfruits enhances breads, salads, or grain dishes. The sprouts are very strong and aromatic, and a little goes a long way. Fennel sprouts are very easy to digest, and the seeds, as well as the sprouts, can be eaten.

9. Fenugreek Sprouts

Fenugreek is an aromatic sprout with a unique flavor that is similar to celery, yet bitter. It is best to mix fenugreek sprouts with other sprouts such as alfalfa. The stem of the sprout is green and about four inches long, with a rich emerald-green, oval leaf. Fenugreek sprouts are a rich source of vitamin A and iron. They aid digestion and lower blood sugar.

Lentil Sprouts

Lentils are medium-sized legumes and sprout within four to five days. The mature sprout will have a one- to two-inch tail with a “bean" on top. They have a fresh, mild flavor and crisp texture. Lentil sprouts are rich in potassium, silicon, and phosphorous, and trace elements important to optimum health.

10. Mug Bean Sprouts

Mug bean sprouts are a staple in Asian cuisine and are commonly found at salad bars. Mug bean sprouts are fairly large, with a crisp, crunchy texture. Their mild flavor lends itself to a variety of uses, including soups and casseroles. The hulls should be removed prior to eating by soaking in a basin of room temperature quality water; the hulls will float to the surface where they can be skimmed off the top. Home-sprouted mug beans look different from the plump, white stalks on the commercial market. Commercial growers achieve this effect by applying ethylene gas, a naturally occurring plant hormone that hastens ripening. To approximate this effect, place sprouts in a bag with a green banana and allow the banana to turn yellow. As the banana ripens, it will emit ethylene gas that will enhance the size and color of the mug bean sprouts.

11. Onion and Garlic Sprouts

Onion and garlic seeds can be sprouted, and, just like the bulbs, they have powerful healing qualities. The sprouts are chock-full of vitamins, minerals, and enzymes necessary for cellular growth. They take about two weeks to sprout, but it is well worth the wait. They have a pungent, flavorful taste and make a great addition to salads or homemade dressings. Garlic and onion sprouts have a natural antibiotic effect on the body, making it more resistant to bacteria and parasites. They also act to purify the blood and cleanse the liver.vegetables

12. Radish Sprouts

Radish sprouts are slender and threadlike, with a fiery hot flavor similar that of to the vegetable but even spicier. It is best to mix radish sprouts with milder sprouts to tone down their heat. Radish seeds sprout easily within five days. The sprouts develop tiny hairs called cilia, which are often confused with mold. The cilia are formed to seek water, so they are an indication that the sprouts need more vigorous rinsing. There are several varieties of radish that can be sprouted, including darken, which is sometimes marketed as chewier. China rose radish sprouts, which have brilliant leaves with reddish stalks, make a stunning presentation on a salad. Radish sprouts can help clear the sinuses and ease respiratory problems.

13. Soybean Sprouts

Soybean sprouts have a strong flavor and a firm, crunchy texture. They should be lightly cooked for ease of digestion and to eliminate natural toxins. They are a terrific source of protein, second only to alfalfa. Eating the sprouts can help to lower cholesterol and regulate blood sugar levels.

14. Sunflower Sprouts

Sunflowers are among the most familiar garden plants, and throughout history, they have been used for medicinal purposes. Literally every part of the plant has some therapeutic use. Often referred to as the king of sprouts, sunflower sprouts can reach six or seven inches in height and have large, succulent leaves. They contain more protein per serving than spinach! They also contain ample supplies of iron that promote healthy blood cells and calcium necessary tor the development and maintenance of healthy teeth and bones. They are one of the only plant sources of vitamin D, which is necessary for controlling the metabolism of calcium and phosphorus in bone building and tooth formation. It is also valuable in treating heart conditions. Their robust, almost meaty flavor and crisp texture make them versatile enough for salads as well as for cooked dishes. The seeds germinate easily and mature within ten days. Just like the gigantic sunflower plant that follows the sun's progression from east to west, the sprouts require plenty of sunlight to sprout. They also require lots of water. The black oil sprouting variety has the best germination rate and the hulls fall off naturally.

15. Wheatgrass

Wheatgrass is one of the most highly nutritious foods on the planet and is easy to grow. Fill a large tray (like the type used for bedding plants) with soil and plant the seeds. Cover the tray with plastic and place it on a windowsill until the first sign of green appears. Then remove the plastic, water as needed, and watch the fresh greens grow. Wheatgrass juice is used throughout the world for healing many diseases, is 1n excellent tonic, and is good for all intestinal disorders. Be sure to watch for signs of mold; if it appears, cut back on watering and rinse the sprouts well before using them.

... andjoyohoxing