The germination of seeds
Seed consists primarily of carbohydrate, fats, proteins and approximately 10% water. The carbohydrates, primarily in the form of starch, are converted into simple sugar during germination, which makes the sprouts easily digestible.
Baby plants
Vegetable sprouts are actually baby plants and therefore have a much higher concentration of, for example, vitamins, minerals, enzymes and proteins in comparison to fully grown vegetables. These substances are easier for humans to digest when the seeds have germinated. The cell walls of the sprout are thin and easy to digest. Sprouts are easily digestible, whereas seeds are often difficult to digest.
Easy to use
Vegetable sprouts look nice and attractive and are easy to use. For example on a sandwich with a slice of cheese or tomato, as a salad, in stir fries, as a garnish, but there are also recipes for ‘sprout bread’. Sprouts have been used for thousands of years in many cultures and probably in just as many dishes. Take a look in our recipes!
What sprouts are there?
In principle the seeds of all edible plants, except those of nightshades such as tomatoes and potatoes, are suitable for sprouting. The following types, in particular, are used:
- Garlic-type plants such as carrot, celery, fennel and parsley;
- Oily seeds such as sesame and sunflower;
- Grains such as oats, wheat, maize, millet, barley, buckwheat and rye;
- Legumes such as fenugreek, lentils, alfalfa (lucerne), peas, chickpeas and adzuki beans.
We have carefully selected the 21 nicest and tastiest types and these are available fresh every day! If you want to know which these are, look under sprouts.