- Processing Food -
Sprouting
The consumption of seed sprouts such as beans and peas is quite widespread, particularly in China, India and Egypt.
Sprouted seeds require much shorter cooking time than the dry seeds. In addition, there is an increase in the vitamin C content and also in some B-group vitamins.
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Food Facts |  |
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| - | Processing can affect food nutrient content | ||
| - | Use of fertilizers | ||
| - | Milling | ||
| - | Controlled atm. storage | ||
| - | Cutting, triming, etc | ||
| - | Blanching | ||
| - | Cooking | ||
| - | Freezing | ||
| - | Dehydration | ||
| - | Canning | ||
| - | Pasteurization | ||
| - | Toasting | ||
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Sprouting | ||
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| 31: | How to minimize nutrient losses during cooking | ||
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