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How to Grow Bean Sprouts at Home

How to Grow Bean Sprouts at Home
Bean sprouts are usually found in a variety of Asian dishes and have outstanding nutritional value. So why not grow your own bean sprouts at home? These are containing vitamins A, B and C as well as Calcium, Iron and Potassium.
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  • Any seed that germinates falls into bean sprout category. Bean sprouts can be grown throughout the year. They are rich in taste and nutrition; bean sprouts are immensely popular in restaurants all around the globe. Bean sprouts are a rich source of vitamins, proteins and starch. And for a balanced healthy diet these are the vital elements, so why wait to grow this nutrient enriched bean sprouts yourself! Here are a few facts about bean sprouts plus a few different methods that you can try to grow bean sprouts at home.

    Flavor of Bean Sprouts:

    They have a crunchy and nutty flavor; they are enriched with water content. Mung beans have silvery white and delicate shoots.

  • Nutritional Value of Bean Sprouts:

  • A hundred gram of bean sprout has:

                      Proteins.........2.6 grams
                      Calcium.........25 milligrams
                      Phosphorus...36 milligrams
                      Fat................0.2 grams

  • Along with above nutritious elements, bean sprouts also have carbohydrates, iron, Vit.B1, Vit.B2, niacin and Vit. C, and enzymes.

  • Usage of Bean Sprouts:

  • Bean sprouts can be used to prepare delicious soups, sandwiches, bread etc. You can also enjoy them stir-fried.

  • Few Suggestions:

  • • Use seeds that are small and soft, as larger beans can get moulds and therefore are inedible.
    • You can try growing lentil, cabbage seeds, fenugreek, alfalfa and mung beans.
    • Mung beans are the easiest to grow and they are quicker too.
    • A major portion of bean sprouts are the healthy enzymes, needed for healthy functioning, however, cooking bean sprouts at high temperature can denature the enzymes and render the bean sprouts with negligible health benefits.
    • It is better not to cook them too much or to eat them raw.

  • Safety/Health Measures:

  • • Get pathogen-free, certified seeds.
    • Heat the seeds in a 3% solution of Hydrogen peroxide (preheated to 60 degree centigrade) for 5 minutes.
    • Use a thermometer to check the temperature; you need to keep the temperature constant during heating.
    • You can also take small seeds and put them in a mesh strainer, now immerse them directly in the heated peroxide solution.
    • Swirl the strainer, giving one minute interval.
    • Caution: use small volumes of seeds and always discard the peroxide solution after each seed batch is treated to ensure its effectiveness.
    • Rinse the seeds for 1 minute in the running tap water.
    • Place the rinsed seeds in a container and pour water so the seeds are soaked one inch deep.
    • Carefully skim off all the floating seeds (dispose off any debris). It is a bit more hard work but it is worth the health safety.
    • Take a clean container to sprout the seeds in it.
    • Keep the sprout beans away from household food items.

  • • To sanitize sprouting containers:

  • 1. Use plain laundry bleach.
    2. Take 3⁄4 th cup of bleach per gallon of water.
    3. Soak the container to be used in bleach-water.
    4. Leave it for 5 minutes, then rinse with clean water.

  • • Precautions for consumption:

  • Young children, elderly people or people having weak immune system should avoid eating raw sprouts and/or homemade sprouts.

  • Methods To Sprout Beans:

  • Method 1:

  • Things you require:
    • Take clean a plastic or glass jar.
    • A moderate sized piece of clean cloth (muslin or cotton) to cover jar’s top surface.
    • An elastic band to secure the cloth on jar top.
    • Some certified (pathogen-free) seeds to grow.

  • Directions:
    • Wash the seeds well before use.
    • Fill 1/5 th of your jar with beans/seeds. (You will have 4 cups of bean sprouts from a cup of mung beans)
    • Pour tepid water over the seeds and swish the jar for sometime.
    • Now cover jar’s top with cloth, tie around the elastic band and drain off the water via the cloth.
    • Now place the covered jar in a warm and dark cupboard (approximately 75 degrees).
    • Twice a day with a 12 hour gap in between, pour warm water over your seeds, then swish the jar for a few seconds and drain off the water.
    • Then replace the jar in cupboard.
    • Usually the sprouting starts within 2-6 days, it depends on the type of seeds you use.
    • Use the sprouts as soon as they are one-three inches long.
    • Tip: if you like a white sprout bean, keep the seeds in a dark place, but keep it in lighter place if you desire green seeds, once the seeds start germinating.

  • Method 2:

  • Things you require:
    • Half cup of washed beans
    • Paper towels or handkerchiefs
    • Strainer
    • Small bucket

  • Directions:
    • Take half cup of washed beans (wash with cold water before use), and soak them in clean cold water for an hour or whole night (for better results).
    • Take a flat bottom strainer, and place a paper towel or handkerchief on it.
    • Pour the rinsed beans on the strainer.
    • Now place another paper towel or handkerchief to cover the beans.
    • Shower the covered beans with cold water.
    • Put this bean laden strainer on a bucket and place it in a dark corner.
    • Shower the covered beans with cold water.
    • Put the bean laden strainer on a bucket and place it in a dark cupboard.
    • You need to change the towels and cover the beans again and then shower them with cold water, twice daily (after 12 hours) for 4-5 days.
    • The sprout beans should be ready for use after 5 or 6 days.
    • Once they grow to one-three inch, you can use them.

  • Enjoy the fresh and healthy bean sprouts made by you under your own supervision and health check!

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