Sprouts - Natures powerhouses!

Sprouts are mighty powerhouses of nutrition. The process of sprouting for consumption, has been identified in the earliest of writings. They are rich in many nutrients and help improve digestion and blood sugar levels and have been found to help prevent heart disease. Sprouts are seeds, grains and nuts that have germinated and become young plants. Sprouts are consumed raw, but they can be lightly cooked before eaten. Sprouts are low in calories but rich in nutrients, vitamin and mineral content. Eating sprouts increase you intake of proteins, folate, magnesium, phosphorus, manganese and vitamin C and K. Sprouts tend to contain higher levels of essential amino acids which helps to increase your intake by as much as 30%. It has been shown that the proteins in sprouts are the easier to digest. When seeds, grains and nuts are sprouted, vitamin C levels have increased: oats from 11 mg to 42 mg; peas from 0 to 86mg; wheat’s Thamin (B vitamins) increase from 7 parts to 9 parts.

By sprouting, the reduction of compounds that interfere with your body’s ability to absorb the plant nutrients are decreased. Sprouts are also a great sources of antioxidants. It also has been shown that sprouting beans releases more nutrients as well. Sprouts can be eaten in a variety of ways. Eaten raw in sandwiches or tossed into a salad. Add sprouts to warm meals such as rice dishes, stir-fries, soups, burger patties. They also can be blending into smoothies and pancake batters or ground into pastes to spread on bread, crackers or vegetables.