Sprouts have become tremendously popular amongst the health-conscious as well as the gourmet chefs. Known as miniscule nutrient powerhouses, sprouts impart fabulous nutritional benefits and can be easily integrate in to your diet plan. Common sprouts that are well-liked by all include –moong, matki, soya and many more.
Urad dal, or mungo bean, or black lentil is a rather impressive bean that is grown in the Indian subcontinent. Most popular among the Indian culinary circles for Dal Makhani and dosas, the black lentil is used extensively in a lot of recipes throughout the country as well as in South Asia. From dals, soups and curries, to idli, dosa and bread, the black gram is a vital part of most cuisines. Originated and cultivated in India, the bean was also introduced to Africa, Fiji, Caribbean and Mauritius.
Did you know that practically all legumes and pulses can be sprouted? They are super tasty and full of powerful nutrients. After a seed has germinated, it pushes its tiny leaves towards the sun. A germinated seed encloses all the wonderful goodness which influences our health beneficially. When this seed sprouts, it manufactures new enzymes which helps it survive above ground. These enzymes help us digest the sprouts as well as convert some of their sugar into vitamin C. Sprouts are brimming over with essential vitamins and minerals; as well as amino acids and potent free radical fighting antioxidants. Almost any seed can be sprouted, though we usually sprout legumes and grains. Incorporate sprouted pulses in to your recipes to get hold of the health benefits that they offer.
Snacks are an essential part of everyone’s diet. The snacks most preferred are usually those that are most unhealthy. Growing kids need protein for body repair and energy. But as the body ages, it requires more protein than before to maintain muscle mass, bone health and other functions. Sprouting is one of the healthiest ways of consuming grains and legumes. This process enhances the nutritional value of the grain, and also helps you absorb the nutrients and minerals more effectively. It also allows easier overall digestion by diminishing the polyphenols and tannins and breaking down the protein, carbohydrates and fats into a predigested form.