any sprouters out there?

i was kinda wondering how many calories can be in sprouts...i know they can hold a TON of nutrients....

I couldn't find any information about this on the internet...there  were studies about the protien content and vitamin contents but no calorie content

I'm sprouting peanuts right now

i'd appreciate any information/tips about sprouting....i'm a beginner

I sprout aduki & mung beans mostly..  so I go with the entry on the CC database for mung beans, mature seeds, sprouted.  http://caloriecount.about.com/calories-mung-b eans-mature-seeds-sprouted-i11043  30 cals per 100g

I sprout - mung mainly however, I have experimented with broccoli, wheat, barley, radish and some other nut variants.  I use CC for the info on the caloric info.

I`m a sprouting beginner myself - two lovely wheat batches so far. :) What I do is weigh my initial grains. I`ve heard that during sprouting the calorie content does not change by much, but the nutrition value improves greatly, so I just assume 'this is 300 cals of sprouted wheat, if I put 1/3 of it on my salad it will be 100 additional cals'. It will weigh more than before because of all the water it has sucked up though, but I`m trying to shift more and more towards guestimation rather than very accurate measuring/counting, at least where nutritious and low to moderately calorie-dense foods are concerned.

I sprout as well; you have to remember calories aren't the only factor towards weight loss.

You need to make sure your body is getting all the nutrients it needs otherwise it will turn on its famine response and you won't lose weight, anything extra you eat your body will try to pack away... so keep that in mind.

Sprouts are not exactly high on the caloric scale... so I wouldn't worry so much about being super accurate. A lot of places that sell seeds for sprouting (if you buy specific for sprouting seeds, which you always should because other seeds are often sprayed with pesticides and protective chemicals to keep them from rotting in the ground - buy organic seeds for sprouting whenever possible) will actually have nutritional information for the specific seeds on the label. It's best to do it this way if you are concerned about accuracy, because even different variations of the same seed can have differing nutritional information and numbers of calories. And you can always contact the brand manufacturer.

Hope that was in some way was helpful to you!

Caroline

Check out my new group at:

Transform Your Food!

Original Post by gi-jane:

I sprout aduki & mung beans mostly..  so I go with the entry on the CC database for mung beans, mature seeds, sprouted.  http://caloriecount.about.com/calories-mung-b eans-mature-seeds-sprouted-i11043  30 cals per 100g

wow- i was just going to post a similar post myself since I sprout mung beans at home very often (just had a yummy sprouted mung beans, tomato, cucumber, yogurt, tamarind sauce salad for lunch)

i have a related question- when I sprout at home, the sprouts aren't as big as I can get in the supermarket so I'm guessing the calorie conent for my home-made mung sprouts are higher than 30cals/cup? 

A few years ago I discovered the awesomeness of hummus made from sprouted chickpeas.  It's one of my favorite foods.  I usually just count the calories as regular hummus.  Highly recommended.  

Do yo have a recipe to share for your sprouted chickpea hummus?

Slightly of topic -  Pretty new to sprouting, been doing mung in a jar with the green mesh top coverd on the counter rinsing twice daily.

4 or 5 days sprouts are actually starting to get little green "V" shaped leaves and are rather fibrous so I figure they are probably a little past prime.  Still the seeds themselves seem a little hard when consumed.

I am new and have no reference for the "perfect" mung sprout, am I close, or all messed up. 

Original Post by engb786:

Do yo have a recipe to share for your sprouted chickpea hummus?

 

Not really.  I just throw some sprouted chickpeas, olive oil, garlic, tahini, and lemon juice in the blender, and adjust according to taste and texture. 

Thanks thats's close enough, kinda wondered if you used tahini and the sprouted chicks

Original Post by fat2fit77:

i have a related question- when I sprout at home, the sprouts aren't as big as I can get in the supermarket so I'm guessing the calorie conent for my home-made mung sprouts are higher than 30cals/cup? 

 Mine don't grow the same as commercially grown ones either.  But since I rarely eat more than a handful at a time I'm not too worried if it should be 60cals per 100g rather than 30.

i had some more questions

is it all just a big myth that sprouting beans is not safe? I read that only like 2 people in the whole world actually got sick from sprouts...

and if so where should i purchase the beans? Would whole foods be a safe place?

should the sprouts be SEALED in the jar or should they breathe while they are soaking and growing...

i made a sprouting jar by poking holes in the lid of an old jam jar...so i can drain more easily...should this work? The peanuts i tried to sprout would not sprout....and i am pretty sure during all the soaking and rinsing all of the fat drained out....can this be prevented

also....any tips for sprouting vegetables like broccoli? 

Original Post by idgk:

i had some more questions

 

is it all just a big myth that sprouting beans is not safe? I read that only like 2 people in the whole world actually got sick from sprouts...

and if so where should i purchase the beans? Would whole foods be a safe place?

should the sprouts be SEALED in the jar or should they breathe while they are soaking and growing...

i made a sprouting jar by poking holes in the lid of an old jam jar...so i can drain more easily...should this work? The peanuts i tried to sprout would not sprout....and i am pretty sure during all the soaking and rinsing all of the fat drained out....can this be prevented

also....any tips for sprouting vegetables like broccoli? 

 I use SPROUT PEOPLE it has recommended methods etc...I use their recommendations and it works great...