What Are The Health Benefits Of Sprouts ?
What are the health benefits?
Sprouts are very nutritious, and full of abundant nutrients; they contain all the elements that a plant needs for life and growth. Sprouting grains increases many of the grains’ key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids often lacking in milled grains, such as lysine. They also increase nutrient absorption, increasing availability of protein, lowering antinutrient content, reduces presence of allergens, and increases enzymes and antioxidant content.
Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked. Less food is required, yet more nutrients reach the blood and cells. The green chlorophyll is created by introducing sprouts to indirect light. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia.
Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. (Synthetic supplements are not life food.)
The chemical changes that occur in the sprouting seed activate a powerful enzyme factory, never to be surpassed in later stage growth of any regumes. The rich enzyma concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream. Sprouted grain appears to prevent depletion and earlier disappearance of youth due to sexual practice (vitamin E). Some vitamins increase during sprouting by 500%! In wheat, vitamin B-12 quadruples, other B vitamins increases 3 to 12 times, vitamin E content triples. Fiber content increases three to four times that of whole wheat bread.
To begin with, sprouts are the most reliable year-round source of vitamin C, carotenoid A, and many B vitamins (such as folacin), all of which are usually in short supply in our diet. Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted.
Dry seeds, grains, and legumes, while rich in protein and complex carbohydrates, contain no vitamin C. But after sprouting, they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, your sprouts will be an excellent source of minerals as well as vitamins.