Wheat sprouts are more in nutrient density than regular wheat. When you sprout wheat for 3-4 days, most of the carbohydrate in wheat is converted to natural sugars making it a healthier option. The vitamin E content can increase 300%, vitamin C increase 600%, and the B vitamins have been found to increase from 20% to 1200%, with B17, the ‘anti-cancer vitamin’ 100% more than in unsprouted seed. The protein content increases by 300% in the third day of sprouting, compared to the unsprouted wheat seed.
(Info source: http://www.herbsarespecial.com.au)
|Wheat and Sprouted wheat|
|Nutritional Information (Approx) (per serving)|
|Wheat Sprouts||1 cup|
|Salt||as per taste|
|Curry leaves||a handful|
|Mustard seeds||1/2 teaspoon|
|Coconut chopped or grated||1/2 cup|
|Coriander leaves||a small bunch|
|Ginger grated||1 teaspoon|
- Chop the coconut to small pieces.
- Grind the ingredients listed under "to grind" with little or no water.
- Heat oil in a pan, add mustard seeds. When they start to splutter, add coriander leaves.
- Add the wheat sprouts, sprinkle some water and cover the lid. Cook for 6-7 minutes.
- Keep mixing every few minutes and simmer when the sprouts look transparent. Check if the sprouts are cooked enough and soft.
- Add the ground mixture and salt. mix well. Cover the lid and fry for another 3-4 minutes until the raw coconut smell is gone. Serve hot.
- The sprouts will be a little chewy no matter how long you cook. So, if you want it to be soft and not at all chewy, grind the sprouts to pieces (Just a spin in your mixer will do) and then cook them.
- You can skip the coconut if you want. Also, you can add cooked veggies while frying for a mix veggie sprouts stir fry.