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Characteristics of the plant Sprouts are a source of valuable nutrients, enzymes, mineral salts, provitamins A (51 IU/33g), vitamin C (2.7 mg/33g), B vitamins and vitamin K (approx. 10 mcg/33g). Iron in 33 grams of sprouts is 0.3 mg (2% of the daily requirement according to the diet of 2000 calories). Such a portion of sprouts to a similar extent meets the body's demand for magnesium, phosphorus, zinc, copper, manganese. In alfalfa sprouts there is a lot of easily digestible protein, omega-3 and omega-6 acids. Alfalfa sprouts are recommended especially in states of exhaustion, as an addition to salads, salads, sandwiches. Sprout sowing: Production of sprouts is easiest to carry out on the germ: rinse the seeds soak for 3-6 hours in warm, boiled water, and then evenly spread on the grid of the dishes into sprouts. Add water to the bottom level of the grid and take care of its systematic replenishment and replacement, while sprinkled seeds over the next few days. Sprouts can also be produced in a jar: rinsed seeds in a clean jar and poured for several hours with water. Then pour water, rinse the seeds, cover the jar with gauze, tie and set in a warm, sunlit place. Rinse the sprouts and pour water twice a day. After 3-4 days, the sprouts are ready for consumption. |
