Sprout vegetables

As a scion of vegetables or sprouts , often simply sprouts called, mostly young shoots of plants or sprouted from seeds seedlings are called. The botanically correct name would be seedlings . Real sprout vegetables are, for example, asparagus and bamboo shoots .

Seed sprouts: cress

Seed sprouts: Mung bean sprouts

Shoot shoots : bamboo shoots

variants

Edible sprouts : In addition to asparagus and bamboo, ground elder , hops , Japanese knotweed and palm hearts are also edible. As Brussels sprouts or Brussels sprouts, the sheet of florets are Brussels sprouts called.

Sprouts : With the exception of the nightshade family, almost all seedlings are edible from food crops, such as cereals and pseudo-cereals, cabbage plants and legumes. Sprouts are usually consumed in their entirety, which includes the cotyledons (rarely primary leaves develop), stems, roots, and remaining seeds.

Cresses : In addition to the well-known garden cress, many other plants can also be grown in a cress-like manner. Among other things, mustard, radish and radishes, various types of cabbage, perilla (Shiso) and many leaf salads are suitable. These are usually cut off just above the roots and so only the cotyledons, primary leaves and parts of the stem are used.

Suitable plants

Cruciferous vegetables Red cabbage Broccoli Kohlrabi Radish / radishes cress arugula mustard

legumes Soybeans Mung beans Azuki beans Peas lenses Chickpeas

Grains & Co . wheat rye oats barley amaranth Quinoa Buckwheat

Others Fenugreek alfalfa Red clover sesame Sunflower pumpkin Beetroot

onion garlic dill fennel linseed carrot Borage coriander

Manufacturing

Mung bean sprouts are grown in a room with high humidity at 24 ° C to 25 ° C. When germinating, there is an increase in volume of 500 to 600 percent. After germination, the mung bean sprouts are thoroughly washed and acidified.

use

Apart from some legume sprouts (kidney beans, chickpeas and garden peas, blanch them at least or fry them briefly), almost all sprouts can be eaten raw, including those made from mung and azuki beans. They can be mixed with salads or processed in sandwiches and sandwiches, but they can also be sprinkled over heated dishes or used as a garnish shortly before serving / eating. Their greatest advantage is their varied taste, from mild and nutty with many legumes to piquant and hot with mustard, onion and radish.

Health benefits

Sprouts are considered to be rich in vitamins , and they also provide fiber , proteins and secondary plant substances . Due to the high water content, they have a low calorific value and are therefore a low-calorie food. Antioxidants increase dramatically during the germination of many seeds. For example, the amount of antioxidants in flaxseed increases from below 100 mg / 100 g to over 500 mg / 100 g during the first five days of germination.

Comparison of the vitamin C and fiber content of sprouts with other vegetables.

100 g each>	cress	Radish sprouts	radish	Broccoli sprouts	Broccoli
vitamin C	60 mg	29 mg	27 mg	125 mg	115 mg
Fiber	3 g	3.8 g	1.2 g	2.7 g	3 g

See also

• Illustration of fruits and vegetables # seedlings, sprouts and shoots

Individual evidence

1. ↑ GDL -Regionalgruppe Nord: Von den Sprossen ins Labor , Lebensmitteltechnik 5/2014
2. ↑ Scientific knowledge about the sprouts. Retrieved August 1, 2019 . 
3. ↑ Nutrition current microgreens sprouts green herbs . Retrieved December 27, 2013.

literature

• Hill, Schweiger, Westphal: Source of power germ plants , Stocker Verlag, 2010, ISBN 978-3702012878

Web links

Commons : Sprout Vegetables  - Collection of images, videos, and audio files

• Sprout vegetables at www.lebensmittellexikon.de