Jul 11, 2012

Mung Bean, Alfalfa and other Sprout Nutrition

So many years ago when hippies lived in communes and people were moving toward living off the earth just as so many do today, sprouting various types of beans and seeds was a popular way to add nutrients to foods. Sprouts are nutritious when they first come from the seed...it is as if the nutrients locked in the seed burst out to be enjoyed.

My first attempts at sprouting were done in large jars, the size of glass mayonnaise jars. I would add the seeds and a little water, and seal the jar with cloth on top with a rubber band so that there was air circulation, and put the jar in a window that had some sun, remembering not to keep it in full sun as this would make the jar too hot. I would turn the jar or give it a little shake as the seeds sprouted, and soon the jar was full of sprouts that looked something like what you see in the picture.


I most often used mung beans and alfalfa sprouts. These would be refrigerated after they had sprouted and appeared as they do in the photo here, and then I would add the sprouts to my sandwiches, salads and other recipes.  I used them within a couple of days as they would begin to go bad fairly quickly.

If you are looking for the nutritional benefits of sprouts, you can find some information by visiting the International Sprout Growers Association (ISGA), and by reading their alphabetical list of sprouts and sprout nutrition including vitamins and nutrients.

Updated 4/3/16

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