Sprouting

Sprouting is the natural germination process by which seeds or spores put out shoots, plants produce new leaves or buds, or other newly developing parts experience further growth.Very complex qualitative changes are reported to occur during soaking and sprouting of seeds. The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid Lysine with sprouting.In sprouted barley, crude fibre, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose.Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy. They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the feeds eaten, the higher the vitamin content. The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Mung Bean sprouts have B vitamin increases, compared to the dry seeds, of - B1 up 285%, B2 up 515%, B3 up 256%. Even soaking seeds overnight in water yields greatly increased amounts of B vitamins, as well as Vitamin C. Compared with mature plants, sprouts can yield vitamin contents 30 times higher.A seed trayAutomatic sprouter (greenhouse)Edible bamboo shoots Sprouting is the natural germination process by which seeds or spores put out shoots, plants produce new leaves or buds, or other newly developing parts experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds, to be eaten raw or cooked. The term can also be used for hair growth, and in a figurative sense it can mean something appearing suddenly.