Sprouts are recognized as high quality food since ancient times. They are the cheapest and the most nutritious form of food around. They are really a blessing of Mother Nature for mankind.

Sprouting is a process of germination, when many remarkable changes happen. A seed is already a treasure-house of proteins, fats, carbohydrates, vitamins and minerals. During sprouting, dorm an enzymes become active. The starch stored in the seeds is converted into sugars like glucose, fructose and proteins are broken down into their constituent amino adds. Saturated fat is converted into fatty adds. The amount of vitamins which can be assimilated by the body increases dramatically upon sprouting. The stored minerals arc set free so that they can be absorbed easily.

The box on the opposite page shows what happens to the available nutrients in the green gram seeds o sprouting.

The increase in available proteins by 30% itself is of great value. The carbohydrate content is reduced as some of it is converted to most easily digestible form of proteins.

Other minerals and vitamins are greatly increased. Most significant is the increase in vitamin C which is very helpful for the body. On sprout­ing the beans, it loses the gas produ­cing quality and becomes easily digestible.

 

Oriental Sprout Salad

1 bunch lettuce

2 carrots

2 capsicums

1 tomato

1 tablespoon roasted sesame seeds

1 table spoon oil

1 table spoon soya sauce

A pinch of freshly powdered pepper

1 teaspoon ginger juice

Salt, lime and sugar to taste

Chop lettuce finely. Cut carrots and capsicum into thin, long strips.

Cut tomato into cubes.

Add the dressing ingredients into a bottle with tight lid and shake it very well together and chill in fridge for at least 1 /2 an hour.

Shake dressing well before pouring it on the salad. Toss the salad and serve immediately.

 

 

 

AMRUT AAHAR

A COOK BOOK OF UNCOOKED FOOD

SHEHNAZ A. THANAWALA