NOW Real Food brings you their Citric Acid Powder to be used as a sprouting aid, natural preservative and a great substitute for salt. If you’re into sprouting, then you’re already familiar with Citric Acid, a natural preservative typically found in citrus fruits such as lemons and limes. Citric acid is a food grade acid that helps to preserve vitamin C and inhibit discolouration and the growth of mould and bacteria. It is useful for sprouting seeds and preserving foods for canning, drying and freezing. Because you are what you eat, NOW® Real Food has been committed to providing delicious, healthy, natural and organic foods since 1968. [POWDER]
Ingredients:
100% Pure Citric Acid
Important Information:
Do not use if inner seal is broken.
Dosage
For Sprouting: Add 1 tsp. per litre of water for soaking and rinsing seeds.
For Preserving: Add 1 tsp. per litre of water or juice for most fruits and vegetables.
Since 1968 NOW has been a leader in the natural products industry. NOW Foods is an award-winning and highly respected manufacturer of vitamins, minerals, dietary supplements and natural foods. Now Foods brings you over 1600 Natural Foods, Supplements, Sports Nutrition and Personal Care Products. NOW supplements are high quality products at affordable prices.
WHAT IS SPROUTING?
Sprouting is the process of soaking, draining and then rinsing seeds at regular intervals until they germinate or "sprout". Sprouting can be done commercially, or in the privacy of your own home quite easily. Common beans for sprouting include mung beans,
alfalfa, chickpeas, barley, lentils and azuki beans.
What Are Some Benefits Of Sprouting?
Very simply put,
sprouts
offer the highest amount and quality of vitamins, minerals, proteins, fibre and
enzymes
per unit of calorie. Among its many nutritional claims, sprouting is shown to increase content of B vitamins,
vitamin E
and A. Some argue they are the most nutritious food we can eat. As sprouting or germination occurs, the seed is transformed into only essential content, while the nutritionally undesirable content is broken down, producing energy or power to change from seed to sprout. In this case, the
protein
or amino acid content is increased as seed becomes sprout, while the carbohydrate content is decreased or broken down to provide the seed with the energy to grow.
Sprouts are a living food, they continue to gain in vitamin and nutritional content even after they are harvested and to a certain extent when refrigerated. Compare that to store bought vegetables which start to lose nutritional content as soon as they are picked, and at times long before they arrive at the store. As an added benefit, sprouts are very easily assimilated and digested,while improving the overall efficiency of digestion. This is particularly important in the case of
protein, which is often requires more work to digest. Sprouting significantly increases the protein content of many beans, while making it one of the easiest forms of protein to digest.
How To Do It Yourself!
The most important tip when sprouting is to make sure that the container you choose to use allows water to drain from it. A jar with a mesh or cheese cloth top works well. If the sprouts are not drained in the recommended time and allowed to sit in the water, they will quickly rot. Each seed has slightly varied soaking and sprouting schedules, but in general, you want to initially soak the seeds (in the case of mung beans, you soak for anywhere from 8-14 hours), then drain the seeds and let them sit. Rinse and drain the beans 2-3 times/day until the beans have sprouted. (Mung beans only take about 1 day to sprout.). You may put them in the fridge to prevent rotting once sprouted for a maximum of two days. If not used within three days, the seeds usually go sour. As with most things, the fresher the better, so try to eat your sprouts as soon as they are ready add them to your salad, or make a live granola with sprouts, soaked nuts and dried fruits.
Sprouting is not dependent on weather or time of year. Sprouts can be grown from January to December. Sprouting does not work well in full sun, as the seeds tend to dry out. A window sill with indirect sun is the perfect spot to sprout. Mung beans can actually be grown in the dark, although it has been reported they lose some of their nutritional value.
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WHAT IS SPROUTING?
Sprouting is the process of soaking, draining and then rinsing seeds at regular intervals until they germinate or "sprout". Sprouting can be done commercially, or in the privacy of your own home quite easily. Common beans for sprouting include mung beans,
alfalfa, chickpeas, barley, lentils and azuki beans.
What Are Some Benefits Of Sprouting?
Very simply put,
sprouts
offer the highest amount and quality of vitamins, minerals, proteins, fibre and
enzymes
per unit of calorie. Among its many nutritional claims, sprouting is shown to increase content of B vitamins,
vitamin E
and A. Some argue they are the most nutritious food we can eat. As sprouting or germination occurs, the seed is transformed into only essential content, while the nutritionally undesirable content is broken down, producing energy or power to change from seed to sprout. In this case, the
protein
or amino acid content is increased as seed becomes sprout, while the carbohydrate content is decreased or broken down to provide the seed with the energy to grow.
Sprouts are a living food, they continue to gain in vitamin and nutritional content even after they are harvested and to a certain extent when refrigerated. Compare that to store bought vegetables which start to lose nutritional content as soon as they are picked, and at times long before they arrive at the store. As an added benefit, sprouts are very easily assimilated and digested,while improving the overall efficiency of digestion. This is particularly important in the case of
protein, which is often requires more work to digest. Sprouting significantly increases the protein content of many beans, while making it one of the easiest forms of protein to digest.
How To Do It Yourself!
The most important tip when sprouting is to make sure that the container you choose to use allows water to drain from it. A jar with a mesh or cheese cloth top works well. If the sprouts are not drained in the recommended time and allowed to sit in the water, they will quickly rot. Each seed has slightly varied soaking and sprouting schedules, but in general, you want to initially soak the seeds (in the case of mung beans, you soak for anywhere from 8-14 hours), then drain the seeds and let them sit. Rinse and drain the beans 2-3 times/day until the beans have sprouted. (Mung beans only take about 1 day to sprout.). You may put them in the fridge to prevent rotting once sprouted for a maximum of two days. If not used within three days, the seeds usually go sour. As with most things, the fresher the better, so try to eat your sprouts as soon as they are ready add them to your salad, or make a live granola with sprouts, soaked nuts and dried fruits.
Sprouting is not dependent on weather or time of year. Sprouts can be grown from January to December. Sprouting does not work well in full sun, as the seeds tend to dry out. A window sill with indirect sun is the perfect spot to sprout. Mung beans can actually be grown in the dark, although it has been reported they lose some of their nutritional value.
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