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Characteristics of the plant Lentil sprouts are especially recommended for pregnant women, as they are rich in folic acid, a substance closely related to the normal development of the brain and nervous system of the future baby. In adulthood, folic acid deficiency causes m.in. inhibition of the hematopoietic process in the bone marrow. Lentil sprouts are also rich in B vitamins and amino acids, in addition, we find in them large deposits of calcium, zinc, iron, potassium, magnesium and phosphorus. They are an excellent source of vitamin C, effectively counteract viral infections and have an anti-cancer effect. They have a beneficial effect on teeth and complexion, help with diseases such as diabetes, cholelithiasis, atherosclerosis. Like alfalfa sprouts, they can be eaten by people who do not tolerate iron preparations. Sprout sowing: Production of sprouts is easiest to carry out on the germination: rinse the seeds soak for 8-10 hours in warm, boiled water, and then evenly spread on the grid of the dishes into sprouts. Add water to the bottom level of the grid and take care of its systematic replenishment and replacement, while sprinkled seeds over the next few days. Sprouts can also be produced in a jar: rinsed seeds in a clean jar and poured for several hours with water. Then pour water, rinse the seeds, cover the jar with gauze, tie and set in a warm, sunlit place. Rinse the sprouts and pour water twice a day. After 4-5 days, the sprouts are ready for consumption. |
