The name of the sprouts comes from Sinapis, a brassicaceous type that has Mediterranean origins. Sprouts have always been consumed to extract oil, prepare foods and added as a condiment. Today these are marketed and cultivated all over the world thanks to their beneficial properties for the body.
Nutritional values and composition of red mustard sprouts
Red mustard sprouts are widely used because they are rich in nutrients and are also an excellent source of:
- vitamins of groups A, B and C.
- amino acids
- minerals (calcium, iron, zinc, phosphorus, potassium, oils and terpenes)
The intense and marked taste is due to the presence of synalbin which makes mustard sprouts very tasty. Its aftertaste is fresh and pungent and for this reason they are perfect to eat absolute or in soups, salads, flans and even to prepare tasty sandwiches.
Recipes and tips for using red mustard sprouts in cooking
Growing red mustard sprouts is simple as they come out in a few days, just follow a few tips:
- Purchase some seeds and place them in a tray or in a special sprouter, provided that in any case there is always a trickle of water at the bottom.
- In fact, the roots must always be moist, you can use a vaporizer or even a plastic cup to pour water (drip in).
- It is possible to water it repeatedly during a day up to two/three times, taking care to never let the surface and the internal part dry out.
- Just wait about four or five days to see the shoots appear.
- Once the first leaves have appeared, you can harvest the shoots and use them in the kitchen.
Semi da germoglio - Senape rossa Kiss