Why do some of the grains(chikpeas etc) stay hard/raw after soaking in water and others get sprouted?

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Why do some of the grains(chikpeas etc) stay hard/raw after soaking in water and others get sprouted?

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Some grains/legumes just take longer to hydrate and sprout. It will still happen, that’s how we are able to grow more chickpeas!

I would guess that nature figured out that if all chickpeas sprouted at the first sign of water and there was a dry spell after this, nothing would make it to the next generation if they all had the same characteristics. If a small percentage of chickpeas require longer to sprout, this would allow for less predictable weather patterns and help the survival of the plant.