Sprout is based on a popular manga by Nanba Atsuko that's been
serialized in 'Bessatsu Friend'. The love story in 'Sprout' evolves when
two high school students, named Souhei and Miku, start living under the
same roof after Miku's parents turn their home into a boarding house.
Runtime: 23 minutes
Sprout - Sprouting - Netflix
Sprouting is the practice of germinating seeds to be eaten raw or
cooked. Sprouts can be germinated at home or produced industrially. They
are a prominent ingredient of the raw food diet and are common in
Eastern Asian cuisine. Sprouting, like cooking, reduces anti-nutritional
compounds in raw legumes. Raw lentils, for example, contain lectins,
anti-nutritional proteins 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.
Bean sprouts are a common ingredient across the world. They are
particularly common in Eastern Asian cuisine. There are two types of
common bean sprouts: Mung bean sprout is made from the greenish-capped
mung beans Soybean sprout is made from yellow, larger-grained soybean 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.
Sprout - Bibliography - Netflix
Safron, Jeremy A. (2003). The raw truth : the art of preparing living
foods. Berkeley: Celestial Arts. ISBN 1-58761-172-4. Morán, Leslie
(2007). The complete guide to successful sprouting for parrots : and
everyone else in the family. Silver Springs, NV: Critter Connection.
ISBN 978-1-4196-8479-1. Cuddeford, D. (1 September 1989). “Hydroponic
grass”. In Practice. 11 (5): 211–214. doi:10.1136/inpract.11.5.211.
NUTRITIONAL IMPROVEMENT OF CEREALS BY FERMENTATION. Source: CRITICAL
REVIEWS IN FOOD SCIENCE AND NUTRITION (CHAVAN, JK; KADAM, SS, 1989)
Shipard, Isabell (2005). How can I grow and use sprouts as living food?.
[Nambour, Qld.?]: David Stewart. ISBN 978-0-9758252-0-4. Kavas, A.; Els,
N. (1992). “Changes in nutritive value of lentils and mung beans during
germination”. Chem.Mikrobiol., Technol., Lebens. 14: 3–9.
Sprout - References - Netflix