One of the very easy sprouts to grow with quick germination. The strong and spicy flavor is reminiscent of oriental spices. Fenugreek is, in fact, one of the main ingredients that make up curry.

Fenugreek sprouts have a high protein content (23%) and minerals (Calcium, Iron, Magnesium, Potassium, Sodium, Phosphorus). They aid digestion and have different tastes when grown in direct or indirect light.

Nutritional value:

Vitamins: A, B, D
Mineral salts: Ca, Fe, K, P
Proteins: 23%

Carbohydrates: 55%

Calories: 49

Cultivation: Soak 2 tablespoons of seeds in water overnight. The next morning, apply a cheesecloth to the jar opening and secure it with a rubber band. Leave the jar upside down at an angle so that no water remains among the seeds. Rinse and drain the water twice a day. You can also spread them on a tray with a substrate (kitchen paper or some cloth) and spray them 2-3 times, just enough to keep them moist. They grow at room temperature, preferably in a dark place. As sprouts, they are ready as soon as they sprout a little tail. As seedlings, let them grow up to 3-4 cm and when they are ready, expose them to daylight to green. After sprouting, place the sprouts in an airtight container in the refrigerator for a few days where they continue to grow. Before consuming the sprouts, rinse them.

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 germination. 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. Therefore, sprouting makes the dormant nutrients of the seeds into live ones that are easily absorbable by the human body to create a complete meal whose nutritional value far exceeds that of simple seeds.