Sprouting

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Mixed bean sprouts (shoots) Organic mixed beans shoots.jpg
Mixed bean sprouts (shoots)
Melon seeds sprouting Cantaloupe seeds sprouting.jpg
Melon seeds sprouting
Buckwheat sprouts 1-day-old buckwheat sprouts.jpg
Buckwheat sprouts

Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth.

Contents

In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered [1] more nutritious.

Suitable seeds

Soybean sprout next to a smaller mung bean sprout Tauge kasar vs tauge halus.jpg
Soybean sprout next to a smaller mung bean sprout
Sprouts sold as snacks during Kumbh Mela festival 2019 Jan 18 - Kumbh Mela - Sprouts.jpg
Sprouts sold as snacks during Kumbh Mela festival

All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. [2]

Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts:

Common sprouts used as food include:

Although whole oats can be sprouted, oat groats sold in food stores, which are dehulled and have been steamed or roasted to prevent rancidity, will not sprout. Whole oats may have an indigestible hull which makes them difficult or even unfit for human consumption.[ citation needed ] In the case of rice, the husk of the paddy is removed before sprouting. Brown rice is widely used for germination in Japan and other countries, becoming germinated brown rice. Quinoa in its natural state is very easy to sprout, but when polished, or pre-cleaned of its saponin coating (becoming whiter), it loses its power to germinate.

Sprouts of the family Solanaceae (tomato, potato, paprika, and aubergine/eggplant) and the family Polygonaceae (rhubarb) cannot be eaten raw, as they can be poisonous. [4] Some sprouts can be cooked to remove the relevant toxin, while others cannot.[ citation needed ][ example needed ]

With all seeds, care should be taken that they are intended for sprouting or human consumption, rather than sowing. Seeds intended for sowing may be treated with toxic chemical dressings. Several countries, such as New Zealand, require that some varieties of imported edible seed be heat-treated, thus making it impossible for them to sprout.[ citation needed ]

The germination process

Sprouting mung beans in a glass sprouter jar with a green plastic sieve-lid Sprouting mung beans in a jar.jpg
Sprouting mung beans in a glass sprouter jar with a green plastic sieve-lid

The germination process takes a few days and can be done at home manually, as a semi-automated process, or industrially on a large scale for commercial use. In the germination of seeds it took about 24 hours but of course germination depends on the types of seed.

Typically the seeds are first rinsed to remove soil, dirt and the mucilaginous substances produced by some seeds when they come in contact with water. Then they are soaked for from 20 minutes to 12 hours, depending on the type and size of the seed. The soaking increases the water content in the seeds and brings them out of quiescence. After draining and then rinsing seeds at regular intervals, the seeds then germinate, or sprout.

For home sprouting, the seeds are soaked (big seeds) or moistened (small), then left at room temperature (13 to 21 °C or 55 to 70 °F) in a sprouting vessel. Many different types of vessels can be used as a sprouting vessel. One type is a simple glass jar with a piece of cloth or nylon window screen secured over its rim. "Tiered" clear-plastic sprouters are commercially available, allowing a number of "crops" to be grown simultaneously. By staggering sowings, a constant supply of young sprouts can be ensured. Any vessel used for sprouting must allow water to drain from it, because sprouts that sit in water will rot quickly. The seeds swell, may stick to the sides of the jar, and begin germinating within a day or two.

Another sprouting technique is to use a pulse drip method. The photo below on the right shows crimson clover sprouts grown on 3 mm (1⁄8 in) urethane foam mats. It is a one-way watering system with micro-sprinklers providing intermittent pulses of fresh water to reduce the risk of bacterial cross-contamination with Salmonella and E. coli during the sprouting process.

Crimson clover sprouts grown on 3 mm (1/8 in) urethane foam mats with a pulse drip technique. Four micro-sprinklers cycle pulsing continuously over a 7-day period, each putting out about 2 L (1/2 US gal) per hour. The four micro-sprinklers were each fitted with an LPD to keep the lines fully charged between pulses. Crimson clover sprouts.jpg
Crimson clover sprouts grown on 3 mm (1⁄8 in) urethane foam mats with a pulse drip technique. Four micro-sprinklers cycle pulsing continuously over a 7-day period, each putting out about 2 L (1⁄2 US gal) per hour. The four micro-sprinklers were each fitted with an LPD to keep the lines fully charged between pulses.

Sprouts are rinsed two to four times a day, depending on the climate and the type of seed, to provide them with moisture and prevent them from souring. Each seed has its own ideal sprouting time. After three to five days the sprouts will have grown to 5 to 8 centimetres (2 to 3 in) in length and will be suitable for consumption. If left longer they will begin to develop leaves, and are then known as baby greens. A popular baby green is a sunflower after 7–10 days. Refrigeration can be used as needed to slow or halt the growth process of any sprout.

Common causes for sprouts becoming inedible:

Mung beans can be sprouted either in light or dark conditions. Those sprouted in the dark will be crisper in texture and whiter, as in the case of commercially available Chinese Bean Sprouts, but these have less nutritional content than those grown in partial sunlight.[ citation needed ] Growing in full sunlight is not recommended, because it can cause the beans to overheat or dry out. Subjecting the sprouts to pressure, for example, by placing a weight on top of them in their sprouting container, will result in larger, crunchier sprouts similar to those sold in grocery stores.

A very effective way to sprout beans like lentils or azuki is in colanders. Soak the beans in water for about 8 hours then place in the colander. Wash twice a day. The sprouted beans can be eaten raw or cooked.

Sprouting is also applied on a large scale to barley as a part of the malting process. Malted barley is an important ingredient in beer and is used in large quantities. Most malted barley is widely distributed among retail sellers in North America.

Many varieties of nuts, such as almonds and peanuts, can also be started in their growth cycle by soaking and sprouting, although because the sprouts are generally still very small when eaten, they are usually called "soaks".

Nutrition

Sprouts growing in a verrine Verrine.jpg
Sprouts growing in a verrine
Mung bean sprouts in a bowl, grown without light to maintain its pale colour and reduce bitterness. Moyashi.jpg
Mung bean sprouts in a bowl, grown without light to maintain its pale colour and reduce bitterness.

Sprouts can be germinated at home or produced industrially. They are a prominent ingredient of a raw food diet and are common in Eastern Asian cuisine.

Raw lentils contain lectins which can be reduced by sprouting or cooking. Sprouting is also applied on a large scale to barley as a part of the malting process. A downside to consuming raw sprouts is that the process of germinating seeds can also be conducive to harmful bacterial growth.

Sprouts are rich in digestible energy, vitamins, minerals, amino acids, proteins, and phytochemicals, as these are necessary for a germinating plant to grow. [6] [7] [8] [9]

Protein

"Very complex qualitative changes are reported to occur during soaking and sprouting of seeds. The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid lysine with sprouting." [10]

"An increase in proteolytic activity during sprouting is desirable for nutritional improvement of cereals because it leads to hydrolysis of prolamins and the liberated amino acids such as glutamic and proline are converted to limiting amino acids such as lysine." [10]

Fiber

"In sprouted barley, crude fiber, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose." [11] [12]

Vitamins

Sprouting treatment of cereal grains may improve vitamin value, especially the B-group vitamins. Certain vitamins such as α-tocopherol (vitamin-E) and β-carotene (vitamin-A precursor) are produced during the growth process. [11]

Health concerns

Bacterial infection

FDA health warning on a sprouts package Sprout Warning.jpg
FDA health warning on a sprouts package

Commercially grown sprouts have been associated with multiple outbreaks of harmful bacteria, including salmonella and toxic forms of Escherichia coli . [13] Such infections, which are so frequent in the United States that investigators call them "sproutbreaks", [13] may be a result of contaminated seeds or of unhygienic production with high microbial counts. [14] [15] Sprout seeds can become contaminated in the fields where they are grown, and sanitizing steps may be unable to kill bacteria hidden in damaged seeds. [13] A single surviving bacterium in a kilogram of seed can be enough to contaminate a whole batch of sprouts, according to the FDA. [13]

To minimize the impact of the incidents and maintain public health, both the U.S. Food and Drug Administration (FDA) and Health Canada issued industry guidance on the safe manufacturing of edible sprouts and public education on their safe consumption. [16] [17] There are also publications for hobby farmers on safely growing and consuming sprouts at home. [18] [19] The recommendations include development and implementation of good agricultural practices and good manufacturing practices in the production and handling of seeds and sprouts, seed disinfection treatments, and microbial testing before the product enters the food supply.

In June 2011, contaminated fenugreek sprouts (grown from seed from Egypt) in Germany was identified as the source of the 2011 E. coli O104:H4 outbreak which German officials had at first wrongly blamed on cucumbers from Spain and then on mung bean sprouts. [13] In addition to Germany, where 3,785 cases and 45 deaths had been reported by the end of the outbreak, [20] [21] a handful of cases were reported in several countries including Switzerland, [21] Poland, [21] the Netherlands, [21] Sweden, [21] Denmark, [21] the UK, [21] [22] Canada, [21] and the USA. [23] Virtually all affected people had been in Germany shortly before becoming ill.

Anti-nutritional factors

Some legumes, including sprouts, can contain toxins or anti-nutritional factors, which can be reduced by soaking, sprouting and cooking. Joy Larkcom advises that to be on the safe side "one shouldn’t eat large quantities of raw legume sprouts on a regular basis, no more than about 550g (20oz) daily". [24]

Phytic acid, an anti-nutritional factor, occurs primarily in the seed coats and germ tissue of plant seeds. It forms insoluble or nearly insoluble compounds with many metal ions, including those of calcium, iron, magnesium, and zinc, reducing their dietary availability. Diets high in phytic acid and poor in these minerals produce mineral deficiency in experimental animals (Gontzea and Sutzescu, 1968, [25] as cited in Chavan and Kadam, 1989). [10] The latter authors state that the sprouting of cereals has been reported to decrease levels of phytic acid. Similarly, Shipard (2005) [26] states that enzymes of germination and sprouting can help decrease the detrimental substances such as phytic acid. However, the amount of phytic acid reduction from soaking is only marginal, and not enough to fully counteract its anti-nutrient effects. [27]

Canavanine

Alfalfa seeds and sprouts contain L-canavanine, which can cause lupus-like disease in primates. [28]

European Union regulations

In order to prevent incidents like the 2011 EHEC epidemic, on 11 March 2013, the European Commission issued three new, tighter regulations.

Types of germination

See also

Related Research Articles

<span class="mw-page-title-main">Bean</span> Seed of one of several genera of the plant family Fabaceae

A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

<span class="mw-page-title-main">Cereal</span> Grass that has edible grain

A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat and quinoa are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres.

<span class="mw-page-title-main">Malt</span> Germinated cereal grains that have been dried

Malt is a cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".

<span class="mw-page-title-main">Chickpea</span> Species of flowering plant with edible seeds in the family Fabaceae

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.

<span class="mw-page-title-main">Mung bean</span> Species of plant

The mung bean, alternatively known as green gram, maash, mūng, mū̃g, monggo, đậu xanh, pesalu, kacang hijau or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes.

<span class="mw-page-title-main">Soy milk</span> Beverage made from soyabeans

Soy milk, also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or lactose intolerant.

<span class="mw-page-title-main">Bran</span> Hard outer layers of cereal grain

Bran, also known as miller's bran, is the hard layers of cereal grain surrounding the endosperm. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel. Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.

<i>Macrotyloma uniflorum</i> Species of legume

Macrotyloma uniflorum is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also known for human consumption for its rich nutrients and reputed medicinal properties. It is commonly grown for horse feed, hence the name “horse gram”. Horse gram grown in parts of India, as well as Nepal, Malaysia, Sri Lanka, and is introduced to the West Indies. It is consumed whole, sprouted, or ground. It is consumed in many parts of India and is also known as a superfood. Horse gram is also allowed to be eaten on some Hindu fasting days. Medical uses of these legumes have been discussed and is described in the Ayurveda.

<span class="mw-page-title-main">Fodder</span> Agricultural foodstuff used to feed domesticated animals

Fodder, also called provender, is any agricultural foodstuff used specifically to feed domesticated livestock, such as cattle, rabbits, sheep, horses, chickens and pigs. "Fodder" refers particularly to food given to the animals, rather than that which they forage for themselves. Fodder includes hay, straw, silage, compressed and pelleted feeds, oils and mixed rations, and sprouted grains and legumes. Most animal feed is from plants, but some manufacturers add ingredients to processed feeds that are of animal origin.

<i>Vigna umbellata</i> Species of flowering plant

Vigna umbellata, previously Phaseolus calcaratus, is a warm-season annual vine legume with yellow flowers and small edible beans. It is commonly called ricebean or rice bean. To date, it is little known, little researched and little exploited. It is regarded as a minor food and fodder crop and is often grown as intercrop or mixed crop with maize, sorghum or cowpea, as well as a sole crop in the uplands, on a very limited area. Like the other Asiatic Vigna species, ricebean is a fairly short-lived warm-season annual. Grown mainly as a dried pulse, it is also important as a fodder, a green manure and a vegetable. Ricebean is most widely grown as an intercrop, particularly of maize, throughout Indo-China and extending into southern China, India, Nepal and Bangladesh. In the past it was widely grown as lowland crop on residual soil water after the harvest of long-season rice, but it has been displaced to a great extent where shorter duration rice varieties are grown. Ricebean grows well on a range of soils. It establishes rapidly and has the potential to produce large amounts of nutritious animal fodder and high quality grain.

<span class="mw-page-title-main">Phytic acid</span> Chemical compound

Phytic acid is a six-fold dihydrogenphosphate ester of inositol, also called inositol hexaphosphate, inositol hexakisphosphate (IP6) or inositol polyphosphate. At physiological pH, the phosphates are partially ionized, resulting in the phytate anion.

<span class="mw-page-title-main">Wheatgrass</span> Freshly sprouted first leaves of the common wheat plant

Wheatgrass is the freshly sprouted first leaves of the common wheat plant, used as a food, drink, or dietary supplement. Wheatgrass is served freeze dried or fresh, and so it differs from wheat malt, which is convectively dried. Wheatgrass is allowed to grow longer and taller than wheat malt.

<span class="mw-page-title-main">Amaranth grain</span> Edible grain of the Amaranth genus

Species belonging to the genus Amaranthus have been cultivated for their grains for 8,000 years. Amaranth plants are classified as pseudocereals that are grown for their edible starchy seeds, but they are not in the same botanical family as true cereals, such as wheat and rice. Amaranth species that are still used as a grain are Amaranthus caudatus L., Amaranthus cruentus L., and Amaranthus hypochondriacus L. The yield of grain amaranth is comparable to that of rice or maize.

<span class="mw-page-title-main">Microgreen</span> Vegetable greens harvested shortly after sprouting

Microgreens are vegetable greens harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a visual, flavor and texture enhancement. Microgreens are used to add sweetness and spiciness to foods. Microgreens are smaller than "baby greens" because they are harvested soon after sprouting, rather than after the plant has matured to produce multiple leaves.

<span class="mw-page-title-main">Commercial sorghum</span>

Commercial sorghum is the cultivation and commercial exploitation of species of grasses within the genus Sorghum. These plants are used for grain, fibre and fodder. The plants are cultivated in warmer climates worldwide. Commercial Sorghum species are native to tropical and subtropical regions of Africa and Asia.

<span class="mw-page-title-main">Sprouted bread</span> Type of bread

Sprouted bread is a type of bread made from whole grains that have been allowed to sprout. There are a few different types of sprouted grain bread. Some are made with additional added flour; some are made with added gluten; and some, such as Essene bread and Ezekiel bread are made with very few additional ingredients.

<i>Archidendron pauciflorum</i> Species of plant

Archidendron pauciflorum, commonly known as djenkol, jengkol or jering is a species of flowering tree in the pea family, Fabaceae. It is native to Southeast Asia, where the seeds are a popular dish. They are mainly consumed in Indonesia, Thailand, Myanmar, and Vietnam, prepared by frying, boiling, or roasting, and eaten raw. The beans are mildly toxic due to the presence of djenkolic acid, an amino acid that causes djenkolism. The beans and leaves of the djenkol tree are traditionally used for medicinal purposes such as purifying the blood. To date, djenkol is traded on local markets only.

<span class="mw-page-title-main">Antinutrient</span> Compound that affects the absorption of nutrients

Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes.

<span class="mw-page-title-main">Staple food</span> Food that is eaten routinely and considered a dominant portion of a standard diet

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.

The Future 50 Foods report, subtitled "50 foods for healthier people and a healthier planet", was published in February 2019 by the World Wide Fund for Nature (WWF) and Knorr. It identifies 50 plant-based foods that can increase dietary nutritional value and reduce environmental impacts of the food supply, promoting sustainable global food systems.

References

  1. ↑ Chevan, JK (1989). "Nutritional improvement of cereals by sprouting". Crit Rev Food Sci Nutr. 28 (5): 401–437. doi:10.1080/10408398909527508. PMID   2692609 . Retrieved 22 March 2022.
  2. ↑ Perkins, Sharon (2019). "Are kidney beans toxic?" . Retrieved March 14, 2021.
  3. ↑ "How to Malt Barley". wikiHow. March 29, 2019. Retrieved March 14, 2021.
  4. ↑ Donald G. Barceloux (June 2009). "Potatoes, Tomatoes, and Solanine Toxicity (Solanum tuberosum L., Solanum lycopersicum L.)". Disease-a-Month. 55 (6): 391–402. doi:10.1016/j.disamonth.2009.03.009. PMID   19446683.(subscription required)
  5. ↑ "Super LPD". Archived from the original on 30 June 2011.
  6. ↑ "Plant-based nutrition". Spring 2002. Archived from the original on 2004-07-28. Retrieved 2007-11-14.
  7. ↑ Dikshit, Madhurima; Ghadle, Mangala (2003). "Effect of sprouting on nutrients, antinutrients and in vitro digestibility of the MACS-13 soybean variety". Plant Foods for Human Nutrition. 58 (3): 1–11. doi:10.1023/B:QUAL.0000040357.70606.4c. S2CID   84496987.
  8. ↑ Rumiyati; Jayasena, Vijay; James, Anthony P. (13 August 2013). "Total Phenolic and Phytosterol Compounds and the Radical Scavenging Activity of Germinated Australian Sweet Lupin Flour". Plant Foods for Human Nutrition. 68 (4): 352–357. doi:10.1007/s11130-013-0377-6. PMID   23943234. S2CID   12683591.
  9. ↑ Świeca, Michał; Gawlik-Dziki, Urszula; Kowalczyk, Dariusz; Złotek, Urszula (June 2012). "Impact of germination time and type of illumination on the antioxidant compounds and antioxidant capacity of Lens culinaris sprouts". Scientia Horticulturae. 140: 87–95. doi:10.1016/j.scienta.2012.04.005.
  10. 1 2 3 4 5 Chavan, J. K.; Kadam, S. S.; Beuchat, Larry R. (January 1989). "Nutritional improvement of cereals by sprouting". Critical Reviews in Food Science and Nutrition. 28 (5): 401–437. doi:10.1080/10408398909527508. PMID   2692609.
  11. 1 2 Cuddeford, D. (1 September 1989). "Hydroponic grass". In Practice. 11 (5): 211–214. doi:10.1136/inpract.11.5.211. S2CID   219216512.
  12. ↑ Peer, DJ; Leeson (Dec 1985). "S". Animal Feed Science and Technology. 13 (3–4): 191–202. doi:10.1016/0377-8401(85)90022-7.
  13. 1 2 3 4 5 Neuman, William (10 June 2011). "The Poster Plant of Health Food Can Pack Disease Risks". New York Times . Retrieved 11 June 2011.
  14. ↑ Breuer, Thomas; et al. "A Multistate Outbreak of Escherichia coli O157:H7 Infections Linked to Alfalfa Sprouts Grown from Contaminated Seeds" . Retrieved 19 November 2007.
  15. ↑ Gabriel, Alonzo A.; Berja, M; Estrada, A; Lopez, M; Nery, J; Villaflor, E; et al. (2007). "Microbiology of retail mung bean sprouts vended in public markets of National Capital Region, Philippines". Food Control. 18 (10): 1307–1313. doi:10.1016/j.foodcont.2006.09.004.
  16. ↑ Food and Drug Administration (May 17, 2005). "Transcript of Proceedings of Public Meeting on Sprout Safety". Food and Drug Administration . Retrieved 19 November 2007.
  17. ↑ Health Canada (2007-01-15). "Sprouted Beans and Seeds" . Retrieved 19 November 2007.
  18. ↑ Harrison, H. C. "Growing Edible Sprouts at Home" (PDF). Retrieved 5 September 2016.
  19. ↑ Suslow, Trevor V.; Linda J. Harris. "Growing Seed Sprouts at Home" (PDF). Retrieved 23 November 2007.
  20. ↑ Shiga toxin-producing E. coli (STEC): Update on outbreak in the EU, 27 July 2011 Archived 4 October 2011 at the Wayback Machine
  21. 1 2 3 4 5 6 7 8 "Outbreak of Shiga toxin-producing E. coli in Germany (22 June 2011, 11:00)". ECDC . 22 June 2011. Archived from the original on 30 June 2011. Retrieved 22 June 2011.
  22. ↑ "E. coli cucumber scare: Russia announces import ban". BBC News Online. 30 May 2011. Archived from the original on 31 May 2011. Retrieved 30 May 2011.
  23. ↑ "E. Two in U.S. infected in German E. coli outbreak". NBC News Online. 31 May 2011. Retrieved 2 June 2011.
  24. ↑ Larkcom, Joy (1995). Salads for small gardens. Illustrated by Elizabeth Douglas (2nd ed.). [London]: Hamlyn. ISBN   978-0-600-58509-1.
  25. ↑ Natural Antinutritive Substances in Foodstuffs and Forages (1 ed.). S. Karger; 1 edition (August 28, 1968). 28 August 1968. p. 184. ISBN   978-3805508568.
  26. ↑ Shipard, Isabell (2005). How can I grow and use sprouts as living food?. [Nambour, Qld.?]: David Stewart. ISBN   978-0975825204.
  27. ↑ Egli, I.; Davidsson, L.; Juillerat, M.A.; Barclay, D.; Hurrell, R.F. (November 2002). "The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin". Journal of Food Science. 67 (9): 3484–3488. doi:10.1111/j.1365-2621.2002.tb09609.x.
  28. ↑ Montanaro, A.; Bardana Jr, E. J. (May 1991). "Dietary amino acid-induced systemic lupus erythematosus". Rheum Dis Clin North Am. 17 (2): 323–32. doi:10.1016/S0889-857X(21)00573-1. PMID   1862241.
  29. ↑ Commission Implementing Regulation (EU) No 208/2013 European Commission, Retrieved 04-20-2013
  30. ↑ Commission Regulation (EU) No 209/2013 European Commission, Retrieved 04-20-2013
  31. ↑ Commission Regulation (EU) No 211/2013 European Commission, Retrieved 04-20-2013

Bibliography

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