Vitaminų kiekis daiginamose maistui sėklose

Abstract

Seed sprouting is one the processing methods increasing their nutritional value. The supply of sprouted seeds for human consumption is increasing. Various supermarkets provide different types of organic. Various seeds may be sprouted (peas, radishes, amaranths, lens, wheat, oats, beans, lucerne, clovers and others). Only the seeds of the Solanaceae family and Fabaceae family, Lathyrus genus are not recommended for sprouting. From all the researched sprouted seeds for food, lens are characterized by the abundance of dry metter. Alfalfa had the biggest amount of vitamins C, P. Mung beans are also found significant amounts of vitamins C and P. The least amount of dry metter and vitamin compounds were determined in Quinoa sprouted seeds for food