Sprouted seeds are good

Vitamin-rich and digestible sprouted seeds

Germination modifies the composition of the seeds: they become very hydrated, therefore light in calories, and synthesize vitamins and antioxidants which are not present in dry seeds.
A nice pinch of sprouted seeds provides less than 10 Kcal.
They are good sources of vitamin C. Colored a beautiful green, like arugula or leek, they contain detoxifying chlorophyll. Colored red, like beet sprouts, they are concentrated in antioxidants.

Very easy cultivation of sprouted seeds

Growing seeds is simple and fun. Children will be able to participate in sowing and see their little plants develop, because their growth is spectacular.
Opt for organic seeds to germinate, untreated and without protective coating. Leave them to soak for 24 hours in a bowl of spring water, then place them on the sprouting grill.
Sow seeds in small quantities, approximately every two days, to harvest them as they grow. As soon as the shoots have reached 2 to 3 cm, consume them without delay, because their vitamin content then gradually decreases.
Wash and disinfect the sprouter (with white vinegar) every 15 days to prevent the development of unwanted bacteria.
Vary the tastes and colors: alfalfa, radish, leek, arugula, soy, beans, lentils, etc.

The right utensil for growing sprouted seeds

The sprouter
You will easily find different ones in organic stores and garden centers. Opt for a decorative sprouter, made of natural material: stoneware, ceramic or bamboo. Place it near a light source for best results.
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