An Overview of Edible Sprouts, Nutritional Value and Various Methods of Using them

The general public is familiar with the use of edible seeds due to the establishment of the Haft-e-Sin green tablecloth and the cooking of semno, which takes place before the arrival of spring. Fresh vegetables play an important role in diet and maintaining human health. An important category of vegetables is the sprouts of various plants that are used today as plant foods containing the compounds needed by the body. Edible sprouts are produced from the seeds during the germination process, which have a higher nutritional value than the seeds. The germination process has long been used as one of the cheapest and most effective methods to improve the nutritional value of seeds. As the seeds germinate, the amount of vitamins, minerals and protein in the seeds increases, while the amount of calories and carbohydrates decreases. Consumption of edible sprouts reduces the incidence of various cancers and due to its fiber, it will be able to digest and lose weight steadily. Due to the increase in population growth rate and more need for new nutrients and also increasing awareness of the nutritional value of sprouts, this food source has found a special place in the household food basket. Therefore, in this article, the importance of use and nutritional value of some useful edible seeds are examined.