Pea sprouts are very rich in proteins, carbohydrates, calcium, iron, phosphorus, potassium, and vitamins A and C. They provide all the essential amino acids and are particularly suitable for combating anemia.

A glance at health:

Vitamins: B, A, C, D, E

Minerals: Fe, K, P, Ca, Mg, Zn

Protein: 25%

Carbohydrates: 27.11%

Soak them in water overnight. Do not throw away this water; use it to water your flowers or in cooking, as it is full of minerals. The next morning, arrange them in trays or a common jar (about 25 grams), keeping in mind that during the process, the seeds increase their volume at least 4 times. They grow at room temperature. Keep the seeds away from light until the first leaves appear. Spray the seeds 2-3 times a day with only the amount of water needed to keep them moist. The sprouts are ready in 4-5 days. They can be stored in the refrigerator for 1-2 weeks. Before consumption, the sprouts can also be steamed, but only for a very few minutes to preserve the enzymes and vitamins: steaming enhances the flavor and makes them more digestible.

General information about sprouts

Sprouted seeds have many nutrients, vitamins, and enzymes produced by the sprouting process, making them easily absorbable by the human body. Dry seeds contain enzyme inhibitors to prevent early sprouting. These inhibitors make it difficult for the human body to digest the seeds, making their nutrients hard to absorb. However, during the sprouting process, the inhibitors are deactivated, and the activated enzymes can break down the proteins and polysaccharides of the seeds to create a digestible mixture of vitamins, monosaccharides, essential amino acids, and fatty acids. Sprouting thus turns the dormant nutrients of the seeds into live ones that are easily absorbable by the human body, creating a complete meal whose nutritional value far exceeds that of simple seeds.