Sprouting For Health

Sprouted seeds, may be miniature in size, but they are big in nutrition. Eating sprouts well before they become full-blown plants up the nutrient levels considerably. Five- to seven-day-old seed sprouts can often offer more nutrition benefits than mature plants. One of the best is broccoli sprouts.The health benefits of sprouts include digestion improvement of both carbohydrates and proteins. Germination stimulates the release of enzymes to pre-digest starch, which may aid in gut health and reduce intestinal gas.

Sprouted seeds and greens have more vitamin C, B vitamins and antioxidants that materialize at higher concentrations. You can eat 50 cups of broccoli or a single cup of broccoli sprouts for similar nutrition and benefit.

If you don’t like the taste of broccoli, cauliflower, cabbage or other cruciferous vegetables, which taste bitter because of their sulfur, sprouted vegetables are free of that unique flavor and actually have a slightly sweet taste.

Plant foods contain phytates that bind with minerals such as zinc, iron and magnesium; this prevents those minerals from being absorbed in the body. Humans don’t have the enzymes to break down phytates, but by sprouting it helps release enzymes in the plant, which allows for minerals to be freely absorbed.

Within a a couple of days many sprouted plants are ready to eat such as arugula, radish, lentils and fenugreek

Mung bean and soybean sprouts have been used in Asian and vegetarian dishes for centuries. Health-conscious people are attracted to sprouted foods for a multitude of health benefits.

Sprouting seeds is a simple and inexpensive and can be grown without land or a greenhouse right in your own kitchen.

Eating nutrient-dense sprouts and microgreens would help the health of 9 out of 10 U.S. adults who, don’t consume adequate amounts of vegetables.

Leave a Comment