Radish sprouts are a nutritious and flavorful addition to dishes, containing vitamins A, B, C, E, and K, as well as zinc, calcium, and iron. They can be made at home or purchased at markets and health food stores. However, caution should be taken as sprouts can harbor harmful bacteria.
Radish sprouts are germinated radish seeds that have just begun to drop their leaves. They are used in some Asian dishes and can also be used on salads, sandwiches and dishes from other regions of the world. Like other sprouts such as alfalfa and sunflower sprouts, radish sprouts have excellent nutritional value and can be a useful dietary supplement, especially for people living in areas where it is difficult to obtain produce in winter. Many markets and health food stores carry radish sprouts and they can even be made at home.
Typically the seeds of the daikon radish are used to produce radish sprouts. Whether the sprouts are being made at home or for commercial use, the seeds are first rinsed and soaked for 24 hours, before being transferred to a jar covered in a mesh or sprouter. The seeds are kept at room temperature, turned and rinsed every 12 hours; within three to six days, young shoots will begin to emerge and can be used as desired.
Vitamins A, B, C, E and K are all present in radish sprouts, along with zinc, calcium and iron. Radish sprouts also have a mild peppery flavor, just like radish plants, and some people find this flavor pleasant. Since other sprouts can be a bit bland or dull, radish sprouts can make for a nice contrast with their brief hint of spice. The sprouts can be eaten raw or lightly cooked; because they’re so delicate, it’s usually best to toss the sprouts with a cooked dish like a skillet, letting the residual heat cook the sprouts.
Sprouts should always be rinsed before use and slimy sprouts should be discarded, along with any sprouts that have acquired a strange smell. Once the sprouts have matured satisfactorily, they can be stored in the refrigerator, which slows down the growth rate and also prevents rot and mold. Aim to use the sprouts within a week and be sure to keep them rinsed and drained.
Several food safety agencies have issued warnings about sprouts. They can harbor various harmful bacteria, especially when handled commercially by numerous people, all of whom may have bacterial hitchhikers. For this reason, cooking commercial sprouts is often recommended, especially if the sprouts are to be served to people with compromised immune systems.
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