vlcc institute sprouting and its benefits

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• The process by which an organism grows from a
• seed or similar structure is called germination.
• Sprouting is the process where the seeds are
• induced to sprout or germinate. A viable seed,
• water, temperature, oxygen, and the availability
• of light are the factors required for
  germination.
• Sprouting is the natural process, by which seeds
  or
• spores germinate and develop shoots, some times
• even leaves.

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• The Sprouting Process
• The process of sprouting can be done at home
  easily.
• For sprouting, the seeds are washed and soaked
• overnight or for at least eight hours. Then water
  is
• drained and seeds are kept in sprouting vessel or
  tied in
• muslin cloth at room temperature which provides
• proper conditions for germination- air and
  moisture. It
• takes one or two days for seeds to sprout.

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• Many seeds can be sprouted for eating. Mung
  beans, Kala channa and alfalfa are the most
  common seeds for sprouts. Other common seeds for
  sprouts include fenugreek, garbanzo.
• Sprouts provide a good supply of Vitamins A, E
  C plus B complex. Like enzymes, vitamins serve as
  bioactive catalysts to assist digestion and
  metabolism of food and the release of energy.
  They are also essential for the healing and
  repair of cells. The vitamin content of some
  seeds can increase by up to 20 -30 times their
  original value within days of sprouting. Mung
  Beans when sprouted have increased vitamin B
  compared to the dry seeds. Even soaking seeds
  overnight in water yields greatly increased
  amount of vitamin B, as well as Vitamin C.
  Sprouted grains have more nutrients than mature
  grains, resulting in many health benefits. Those
  nutrients include Folate, iron, vitamin C, zinc,
  magnesium and protein. Sprouted grains also have
  less starch and be easier to digest than regular
  grains.

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It is best to eat sprouts in morning or in
evening snack or in morning breakfast so that
proper assimilation of enzymes takes place in the
body. Generally all seeds, grains, legumes and
nuts are acidic, unless they are sprouted. When
the seeds are soaked, and they swell and break
the hull (skin) to emerge as a sprout, an
extraordinary action takes place they become
alkaline. Conclusion Thus sprouts are the most
healthy and easy to digest food which has much
more benefits compared to normal grains.
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• For more Information
• https//www.vlccinstitute.com/