Die Bedeutung von Sprossen und Keimen in der Vollwerternährung

Abstract: Sprouts fulfill the principles of whole-food nutrition from a nutritional as well as from an ecological point of view. In comparison to the seeds sprouts have a better quality of protein, a higher content of polyunsaturated fatty acids, an increased bioavailability of essential minerals and a higher content of vitamins and dietary fibre. A large number of negatively valued components in the seed (e.g. trypsin-inhibitor, hemagglutinines, saponines, bloating substances) decline with increasing time of sprouting.The microbiological contamination of properly raised sprouts lay within acceptable limits. However, it is suggested to heat sprouts for a short period of t time (90o C liot water), to reduce the microbiological contamination and to inactivate natural toxines, which might have not been already degradated. In comparison to other vegetables, sprouts are low priced, always fresh, independent of season, rich in dietary fibre, vitamins and minerals and in addition also good tasting and easily digestible.

Keyword(s): Keimlinge

Zurück | Weiter