Sprouts of wheat

Sprouts of wheat

Sprouts of wheat: how they are made, where to buy them, properties, contraindications and recipes. All useful information on wheat sprouts.

THEwheat sproutsthey are popular for their high vitamin E content. They are produced from wheat,Triticum, are useful for the body and good in the kitchen.

Sprouts of wheat, properties

Wheat is rich in mineral salts, dietary fiber and vitamins: it provides vitamin E, vitamins B1, A, and B6. Among the mineral salts, it has a high percentage of manganese. Manganese is a basic mineral for the synthesis ofDNAand to counteract free radicals.

Thewheatit is also the most cultivated food in the world: it is used for human and animal nutrition. For human consumption it is used to prepare bread, cakes, pastries, crackers, biscuits ... but also liqueurs, beer and oil. The nutritional importance of wheat is clear. Unfortunately, its most common form is also the poorest in nutritional terms: flour.

For all the nutritional information on flour, I refer you to my guidehow to make flour at home.

To keep the nutritional properties of thewheatThey are hissprouts, tender and tasty.

THEsproutsthey consist of what remains of the seed and thecotyledon, that is the first leaf (false leaf) of the plant in formation.

The coexistence of proteins, carbohydrates and a high quantity of mineral salts and vitamins makes thesprout of wheata good food for those who practice sports.

Wheat sprouts and gluten

While in the seed (and therefore in the flour) there are large quantities of gluten, insproutsonly traces are found.

Sprout of wheat, how they are made

For the cultivation of wheat sprouts the same rules apply as for those of yellow soy and green soy. You can read the instructions in the article dedicated to "bean sprouts" and take a look at the recommended book at the end of the page.

As for uses in the kitchen, they can be eaten both cooked and raw. For raw consumption, you can add them to:

  • side dishes and toppings
  • cold seasonal dishes
  • sauces and gravies
  • soups
  • salads
  • cheeses

Sprouts of wheat, how to cook them? If you are wonderinghow to cook wheat sprouts, you don't have to waste a lot of time. The most suitable cooking methods aresteamed or quickly sautéed.

All sprouts, including wheat ones, should be eaten fresh, even better if just picked.

Sprouts of wheat or wheat grass

Wheat is a well known food consumed in all forms. When germination is stopped after 3 - 5 days (depending on the temperature and growing conditions), it is calledwheat sprouts.

If germination is not interrupted, after a week, the equally famous will be obtainedwheat grass. Wheatgrass should be consumed in vegetable smoothies, extracts, centrifuged ... For all information: wheatgrass.

Sprouts to eat, how to grow them

Wheat ones are among the most common sprouts to eat but they are certainly not the only ones. THEsprouts to eat most popular for properties and uses in the kitchen are:

  • Arugula sprouts
  • Yellow bean sprouts
  • Green bean sprouts
  • Sprouts of chickpeas
  • Lentil sprouts
  • Sprouts of wheat
  • Sprouts of radish
  • Sunflower sprouts
  • Mustard sprouts

To learn more about the cultivation of sprouts and above all to know their nutritional properties, several manuals are available.

Among the most complete texts I point out that ofraw foodistAnn Wigmore who highlights the properties and active ingredients of the sprouts. These precious plants, in fact, seem to have a strong impact on health: they would help prevent and fight cancer, slow down aging and would also be useful in the low-calorie diet for reducing body weight.

The book is also very useful for nutritional tables, home germination practices and especially for recipes. For all information on the cited text, please refer to the official page: Sprouts. How to grow them. Recipes, properties and benefits. The book can be bought on Amazon at a price of 5.02 euros with free shipping costs.

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