It seems as though sproutsÂ have been “sprouting” up everywhere.Â Hold your groans, please.Â Hear me out.Â They’re delicious.
I don’t mean alfalfa sprouts, although those are the ones you are probably most familiar with.Â Those are old news, people.Â They pale in comparison to the other kind of sprouts I’ve discovered–if only for the novelty.Â I first saw onion sprouts on my best friendÂ B’s sandwich.Â She explained that you could get cheap lunch meat at the supermarket but dress it up with some onion sprouts and it makes the whole sandwich taste better.Â What a steal, guys.Â What a steal.Â What’s more, you don’t even have to chop up a friggin’ onion.Â I’m sure you agree what a pain it is to chop upÂ onions.
I was sold.Â Onion sprouts are mighty tasty.Â And spicy, with a little taste of greenery mixed in.Â I have yet to try the broccoli kind, but I like eating broccoli itself so much I doubt I’ll go there–but the onion variety has me as a believer.Â I have yet to try other kinds of sprouts, but I’ve heard there’s a plethora of varieties to try.Â Exciting.
There was evenÂ a pleasant surprise in my sushi combination I ordered for lunch, today.Â I found onion sprouts on top of the shredded daikon radish garnish.Â Which reminds me that I need to stop by the grocery store and buy some onion sprouts.Â Time to get on the food trend train, guys.Â I plan on adding them to salads, to sandwiches … I have heard of the broccoli sprouts being added to guacamole dip.Â Â Sprouts are extremelyÂ nutritious, too:
“Sprouts are the most reliable year-round source of vitamin C, beta-carotene, and many B vitamins (such as folacin). Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted. Sprouts preserve our body’s enzymes, which is extremely important. Sprouted beans, grains, nuts, and seeds are extremely easy to digest. Sprouting essentially pre-digests the food for us by breaking down the concentrated starch into simpler carbohydrates and the protein into free amino acids, so our own enzymes don’t have to work so hard. Sprouting also removes anti-nutrients such as enzyme inhibitors, and that makes sprouts even easier to digest, further sparing enzymes. Another anti-nutrient is phytates, which is what stops some people from enjoying grains such as wheat. Many people who can’t eat unsprouted wheat find they can eat all the sprouted wheat they want with no problem.”
Hope everyone has a great weekend.
Sprout Nutrition Facts – isga-sprouts.org