Reduces blood sugar and cholesterol levels.
Sprouts (sprouted seeds) are a very valuable and healthy food product. In germinated seeds, several times more vital substances are formed than in a grown plant. Germinated lentil seeds contain a lot of vitamins A, B1, B2, B3, B6, B12, C and E, as well as phosphorus, iron, zinc, magnesium and sodium. Its seeds contain more protein than meat.
Sprouted lentils have a very delicate flavor. It goes well with various salads. Honey-flavored lentil seeds mixed with wheat, oat, barley, buckwheat, table lentil or soybean seeds are a great treat.
Germinating lentil seeds is very easy. They should be thoroughly rinsed, placed in a container for germination and filled with water. The water should cover the seeds, its volume should be 3-4 times the volume of the seeds. Seeds should be soaked in water for 4-12 hours (depending on their size) until they swell. Then drain the water.
Store swollen seeds without water in a covered container so that they do not dry out before germination. You need to germinate seeds from 2 to 10 days (depending on the variety). At least twice a day, germinating seeds should be moistened (filled with water and drained again). Grow overgrowths of germinated seeds in the light. Cut off the sprouts and squeeze the juice out of them.
Medicinal properties of lentil sprouts.
Lentil sprouts help regulate blood sugar and lower cholesterol levels. They contain a small amount of unsaturated fats, which are necessary to prevent atherosclerosis. Maintain cell elasticity, thus rejuvenating the skin. In addition to the general healing properties of lentil sprouts, they have the ability to enhance hematopoiesis, increase the level of hemoglobin in the blood, and strengthen the immune system.
In addition, they have anti-inflammatory and wound healing effects, and are effective in the treatment of anemia. In folk medicine, lentil sprouts are used for quick recovery after serious illnesses. Recommended for the elderly and children as a preventive measure against colds.
The nutritional value of sprouted lentil seeds:
- ascorbic acid, vitamins A, E, K, as well as B vitamins (B1, B2, B3, B6, B7, B9)
- macro- and microelements (iron, calcium, phosphorus, potassium)
- contains a valuable easily digestible protein with essential amino acids: lysine, tryptophan, methionine, etc.
Optimum sprout length: 0.5 - 3 cm.
Storage: refrigerated for up to 5 days.
* Lentils have another very valuable property: they do not accumulate any harmful or toxic elements (nitrates, radionuclides, etc.). Thanks to this, lentils grown anywhere in the world can be considered an environmentally friendly product.
Helpful Hint: Lentils germinate well. By its healing properties, sprouted lentils are in no way inferior to wheat sprouts. For germination, it is better to take not peeled lentils (they are green or gray). Sprouted lentils taste like fresh green peas from the garden.
Sprouts: Lentil. Suom.: Kylvövirvilä eli linssi. Sven.: Lins.
* The exceptional value of sprouted seeds is that sprouts are the only "live" food. Their inclusion in the diet is a unique opportunity for a person to use a whole living organism for food, which has all natural biological properties and is in the phase of maximum vital activity. This period lasts only a few days and it is at this time that a person should use them in order to get strength and health from such an extraordinary product.
Sprouts are the oldest health remedy, known for more than 5 thousand years.
Sprouted seeds carry tremendous energy potential. By adding them to food, we get a powerful boost of vivacity. The enzymes contained in seedlings break down the storage proteins, fats and carbohydrates of these seeds, making it easier for us to assimilate them, and continue to work in the human body, saving its internal strength.
The total content of antioxidants and vitamins increases many times during germination, they are built into the organic system of the living tissue of the plant and work interconnected, supporting and enhancing the action of each other. Regular consumption of sprouts stimulates metabolism and hematopoiesis, improves immunity, compensates for vitamin and mineral deficiencies, normalizes acid-base balance, helps to cleanse the body of toxins and effective digestion, increases potency, slows down the aging process.
Sprouted seeds are especially useful for children and the elderly, pregnant women and nursing mothers, people of intensive mental and physical labor.
In addition to the general positive effect on the human body, the seedlings of each individual culture, having in their composition a certain set of nutrients, vitamins and microelements, have a specific healing effect and are recommended for people suffering from certain ailments.
Sprouted lentil seeds are a very healthy and tasty product. Lentils have long been valued as a medicinal plant. It was used in the treatment of stomach diseases and nervous disorders. Ancient Roman doctors believed that the constant use of lentils makes a person patient and calm. A decoction of lentils was used internally and externally for smallpox. A mixture of lentil flour with butter treats burns, and with egg yolk - wounds.
A decoction of lentils is recommended to be taken for kidney stones, stones in the bladder, liver diseases, and lentils are also indicated in the diet of heart patients.
Lentils are one of the few foods in our diet (along with peas and cereals), to which our body and our digestive system are genetically adapted (the process of such a complete adaptation took more than one century ...)
In dishes and products made from lentils, there is almost everything that our body needs. Lentils contain more than a third of protein. By its nutritional qualities, lentil protein is in no way inferior to meat protein. In addition, it is much easier for our body to assimilate and does not have those fatty components that accompany meat protein. Lentils have nutritional value due to the content of valuable protein in seeds (up to 60%), which is higher in it than in meat. In addition, it contains a lot of carbohydrates, fiber, mineral salts.
Lentil seeds are a good source of protein (35 mg / 100 g), carbohydrates, fiber. Contains potassium (1500 mg / 100 g), calcium (83 mg / 100 g), magnesium (up to 380 mg / 100 g), iron (7 mg / 100 g), zinc (up to 5 mg / 100 g), selenium ( 0.06 mg / 100 g), boron, fluorine, silicon, sulfur, manganese (1.3 mg / 100 g), copper, molybdenum. The seeds contain vitamins B1, B3, B5, biotin, B6, folic acid.
When lentil seeds germinate, the content of vitamins B1, B6, biotin, folic acid increases significantly. The amount of vitamin C increases during germination from 2.83 to 64.41 mg / 100 g. The total content of antioxidants in the process of seed germination of this plant increases 2.1 times, and reaches 90 mg / 100 g on the fifth day. This makes lentil seedlings a product indispensable for the prevention of influenza and colds in the autumn-winter period.