Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 Fertilizers maybe? There's some king of natural/organic fertilizer, that is liquid. So it's possible to use it in sprouts. I've noticed that these restaurant sprouts are completely white, without clorophil. This means no light, and maybe ausence of light makes it thicker. > Anyone know why mung sprouts at restaurants are much thicker and longer than home grown sprouts? > > Mine are thinner and get a bit brwon if I leave them in to try to get longer but the ones at restaurants are very thick and nice and long. > > ANy ideas?> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 my understanding of it when I asked once was sprouts were grown in the dark and in a vacumn Tony Re: Mung sprouts > Fertilizers maybe? There's some king of natural/organic fertilizer, > that is liquid. So it's possible to use it in sprouts. > > I've noticed that these restaurant sprouts are completely white, > without clorophil. This means no light, and maybe ausence of light > makes it thicker. > > > > Anyone know why mung sprouts at restaurants are much thicker and > longer than home grown sprouts? > > > > Mine are thinner and get a bit brwon if I leave them in to try to > get longer but the ones at restaurants are very thick and nice and > long. > > > > ANy ideas?> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2004 Report Share Posted February 26, 2004 Hotep, The exact answer is somewhere in the archives, but the commercial Mung bean sprouts are put through some sort of contraption that pumps them full of hydrogen or helium (I forget which). Despite which, the process is reputed to change the nutritional value of the sprouts, which is the reason we grow ours at home. In a message dated 02/26/2004 3:10:37 PM Eastern Standard Time, pasofino@... writes: Anyone know why Mung sprouts at restaurants are much thicker and longer than home grown sprouts? Mine are thinner and get a bit brwon if I leave them in to try to get longer but the ones at restaurants are very thick and nice and long. ANy ideas?> Until Later, Floating DarkMoon, the Organic Soul Woman Hut Sut Ra WPTF http://geocities.com/floatdarkmoon ICQ #279939740 AIM floatdarkmoon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 28, 2004 Report Share Posted February 28, 2004 I discovered by accident that you can achieve this effect by combining mung beans with other seeds that make densely packed, leafy sprouts. Really crowd them into your sprouter (I use about 2 tblsp mung and 4 tblsp clover/broccoli or similar, in an EasySprout). The pressure from the root mass of the leafy sprouts makes the mungs thick. Plus I think the combination is tastier than mungs alone! --- Marilyn Jarzembski <marilynjarz@...> wrote: _____________________________________________________________ Learn about the power of raw foods at ---> http://www.rawfoods.com Quote Link to comment Share on other sites More sharing options...
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