![]() Typically the seeds are first rinsed to remove soil, dirt and the mucilaginous substances produced by some seeds when they come in contact with water. In the germination of seeds it took about 24 hours but of course germination depends on the types of seed. The germination process takes a few days and can be done at home manually, as a semi-automated process, or industrially on a large scale for commercial use. Sprouting mung beans in a glass sprouter jar with a green plastic sieve-lid Several countries, such as New Zealand, require that some varieties of imported edible seed be heat-treated, thus making it impossible for them to sprout. Seeds intended for sowing may be treated with toxic chemical dressings. With all seeds, care should be taken that they are intended for sprouting or human consumption, rather than sowing. Some sprouts can be cooked to remove the relevant toxin, while others cannot. Sprouts of the family Solanaceae (tomato, potato, paprika, and aubergine/eggplant) and the family Polygonaceae ( rhubarb) cannot be eaten raw, as they can be poisonous. Quinoa in its natural state is very easy to sprout, but when polished, or pre-cleaned of its saponin coating (becoming whiter), it loses its power to germinate. Brown rice is widely used for germination in Japan and other countries, becoming germinated brown rice. In the case of rice, the husk of the paddy is removed before sprouting. Whole oats may have an indigestible hull which makes them difficult or even unfit for human consumption. Spinach, lettuce, milk thistle, and lemon grass Īlthough whole oats can be sprouted, oat groats sold in food stores, which are dehulled and have been steamed or roasted to prevent rancidity, will not sprout. Onion, leek, and green onion ( me-negi in Japanese cuisine)
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