Sprouts are little plant vegetables that form when seeds are exposed to the right temperature and moisture. In general, every vegetable turns into a sprout at some point from seed to bloom. However, only some seeds that form into sprouts are edible.
Sprouts are native to India and Southeast Asia, and they have been in existence since the ancient times. They are valued in the East for their high levels of micronutrients, rapid growth period, easy preparation, adaptability in adverse climate conditions, and ability to be grown all year round. However, it wasn’t until the 1970s that they started to gain popularity in the West.
Since sprouts are cheap and very easy to grow, most of them are just grown at home for personal use. For commercial use, on the other note, a local small market called “sprouters” and large-scale distributing sprouting facilities takes the lead. However, the FDA considered sprouts to be high-risk foods. This is due to the hazards of microbial contamination during sprout production and distribution.
Binomial Name: Varied
- Sprouts are natural antihistamines. They contain a natural enzyme called diamine oxidase, which absorbs histamine and decreases its level inside the body.
- For centuries now, Chinese people have been consuming sprouts for healing and rejuvenation.
- Beans were often brought on long sea expeditions back in the days. The beans were sprouted and consumed while at sea to prevent the voyagers from getting scurvy disease.
- Bean sprouts were especially recommended during WWII. Meat was limited during this time and consuming bean sprouts is one of the best ways to get protein.