Germinated seeds, a powerful source of nutritious substances
Publish date:16 April 2019
You have definitely seen in various hypermarkets or even kitchens the small, bright green colored little grains. There are the so-called germinated seeds or germs, for short. Curiosity is known to increase our appetite, so let’s find more about these germs.
You can think of germs as the embryo of the seed. They are, in fact, the reproductive part, which, through germination, allows it to grow into a mature plant. Therefore, the germs will contain the same characteristics and benefits as the plants into which they will grow, which is why they are worth eating.
Germs are rich in vitamins, minerals, proteins, as well as healthy fats. In order to preserve these properties the most useful consumption recommendation is: as close to the natural state as possible.
For instance, they can be consumed raw in a salad, as a side dish, or in addition to a cream soup. Of course, they can be used in any meal, if you use your imagination. Just remember that they preserve their vitamins content only as long as they are not thermally-treated.
From the wealth of germs, we present you the four most commonly used in foods:
- Broccoli germs
It is well known that broccoli is a plant with numerous health benefits, which deserves to be included in our daily diet. When it isn’t available we can use its germs, which are rich in proteins, vitamins A, B, C, E and K – a real vitamin blast! Some of these vitamins are also antioxidants. So, we can also benefit from their property to help us fight against the free radicals.
- Radish germs
Whether we are talking about white or red radishes, one thing is certain: vitamins A, B1, B6 and C are present in their germs in abundance. Besides, they come packed with folic acid, iron and potassium.
- Leek germs
Leek germs help the immune system to function properly through their high content in vitamins C, B, as well as A, the champion vitamin in preserving eye health.
- Red cabbage germs
These germs represent an incredible source of antioxidants, vitamins A, C, E and K, minerals, as well as proteins.
Author Iulia Hadarean