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Is sprouting as good/better than fermentation or soaking?

Commented on January 24, 2014
Created January 23, 2014 at 12:03 AM

I am thinking about getting a sprouter and sprouting beans and other seeds. I really like sprouts. Any good reason not to eat sprouted beans? Would, say, sprouted lentils still be chock full of folate? I cold use more folate and I'd rather sprout them then do the whole fermentation process. I like sprouts!

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on January 24, 2014
at 06:09 PM

Yes, the phytates at least are gone, and the content of B (and C) vitamins exceeds that of the original seeds. There could be secondary effects, such as a greater amount of fermentable fiber improving mineral absorption for the sprouts and for the foods accompanying the sprouts.

72cf727474b8bf815fdc505e58cadfea

on January 24, 2014
at 04:14 AM

Have you tried sprouting without a sprouter? I use a simple sprouting bag and it's ridiculously easy. You can get a fancy hemp bag or a simple wide-mesh nylon one. Just hang it over your sink, pour water over it a few times a day, and your beans will sprout quite nicely. I think seeds are a little more temperamental, as well as requiring a denser bag because they're so small.

Medium avatar

(624)

on January 23, 2014
at 05:49 PM

This has to be the most awesome response yet, especially since you don't know how to use words but you're still trying. Good to 'ya.

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4 Answers

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Medium avatar

on January 24, 2014
at 05:19 PM

^BUMP^

Still haven't quite gotten a clear answer. Can one of you know-it-alls please come and tell me if sprouting will remove/mitigate the antinutrients while preserving the good stuff?

56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on January 24, 2014
at 06:09 PM

Yes, the phytates at least are gone, and the content of B (and C) vitamins exceeds that of the original seeds. There could be secondary effects, such as a greater amount of fermentable fiber improving mineral absorption for the sprouts and for the foods accompanying the sprouts.

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0c2c16820707a3454c4786cbb30ec3af

on January 23, 2014
at 08:29 AM

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Medium avatar

(624)

on January 23, 2014
at 05:49 PM

This has to be the most awesome response yet, especially since you don't know how to use words but you're still trying. Good to 'ya.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on January 23, 2014
at 07:57 AM

If you do not make them at home they are in fact awful. They have to be very fresh, and we try to finish a jar in a single meal. In winter I always have two jars of something (alfalfa, broccoli or fenugreek) going, and a tray of shoots (sunflowers mostly) also going. Sprouts and fermented is really different foods. Sprouts are high vitamins (B mostly), prebiotics probably, and decent levels of other vitamins. They give you extra vigor in winter (it is below 0F right now), so there are some unidentified compounds in there.

Fermented foods contribute compounds from bacteria, such as vit. K2, and probiotics.

0
Medium avatar

on January 23, 2014
at 07:19 AM

Sprouting interests me too, I read ages ago that they are nutritionally dense. We got some sprouted beans in a pack from the supermarket yesterday as it happens, they are disgusting so they must be doing something good for us! xD

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