When sprouting beans, is it best just to eat the sprouts, or is the remaining bean nutritious too?

Question

I've just started using a home-sprouter. It seems that mung beans are OK to eat with the sprouts (what about the seed-pods though - best to pick out and discard or are they healthy too?)

What about other sprouts? Lentils? Fenugreek? OK to eat the bean the sprouts emerge from?

Any beans that must be discarded after sprouting?

Answer 1

SPROUTING INFORMATION

You can purchase a sprouting jar (available at most health food
stores) or you can make your own. To make your own get a 1/2 gallon
clear glass container. Be sure to wash it out well. Cover the mouth
with a fine screen and use a rubber band to keep it on. That's it.
Really though, the purchased jars are inexpensive and are made just
for the purpose.

** How to sprout seeds

1.) Place measured amount of seed, beans, or grain into sprouting
jar. Add water and soak overnight following chart recommendations
below.

2.) Pour off soak water and place jar mouth down at 45 degree angle
for drainage and ventilation between rinsings, then rinse twice a day
with fresh cool water.

3.) After sprouts have matured (see chart below) place them in a
bowl of water. Seed hulls will float to the top and dprouts will
sink. Skim hulls off with your hand and discard them. Gently remove
sprouts from bowl and drip drain before storing them in a glass or
plastic (closed) container or bag in the refridgerator.

4.) Place Alfalfa, Mustard, Cabbage, Clover, and Radish in indirect
light for two days before harvesting to develop chlorophyll. Use the
sprouts in preparing your next meal, in salads and sandwiches.

** Sprouting tip

The ideal sprouting temperature is between 65~ and 75~. Sprouts
grow best in darkness or indirect light. When sprouted too long some
seeds and beans may become bitter. Grains become sweeter on the
fourth and fifth day of sprouting. Start new seeds every 3 days for a
continuous suppy.

** Sprouting Chart

Variety Soaking Time Dry Measure
Ready in
(hours) QT. 1/2 gal
(days)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
^^^^^^^^^^^^^^ ^^^ Alfalfa 8 3 TB 6 TB
4-5 Clover 8
: 4 TB 8 TB 4-5 Mustard 8
: 1/4 cup 1/2 cup 4-5 Sesame 8 1/2 cup 3 cups 2-3 Sunflower 8 2
cups 4 cups 2-3 Lentils 12
1/2 cup 1 cup 2-5 Mung
12 1/2 cup 2 cups
3-5 Green Peas 12
1 cup 2 cups
2-3 Wheat & Rye 12
1 cup 2 cups 2-3

Sprouting info and chart From: Rainbow Acres Natural Foods 13208
Washington Boulevard
Los Angeles, CA 90066

Answer 2

To the best of my knowledge you can always eat the bean that the sprout emerges from. I usually throw out the ones that separate from the sprouts though I am sure they can also be eaten. The best place to check would be in the Health food shop you bought the sprouter in. They usually sell the packets such as spicy sprouts etc. They would be able to tell you what you can eat of the sprout. But I really think you can always eat any part.

Answer 3

The most common ones would be mung beans and soy beans. And by all means, please eat the whole thing, especially the soy bean sprouts. The flavor is much better that way, just rinse well before cooking

Answer 4

All are healthy. Discard nonappetizing looking ones. Wash frequently while sprouting and drain after sprouting. Very tasty.

Answer 5

I always rinse off and discard the skin of the seeds, and any seeds that disconnect with the sprouts, but I certainly don't pick any seeds off the sprouts.

Answer 6

Eat it all - bean, sprout and skin, but watch out for unsprouted mung beans. They are the hardest substance known to man xxx

Answer 7

I've done puy lentils, alfalfa, mung beans, black beans. And eaten the lot after toughly rinsing.