Sprouts

Chinese discovered the nutritional benefits of sprouts thousand years ago. Sprouts are a rich source of enzymes and proteins.

Sprouts are the most reliable year-round source of vitamin C, beta-carotene, and many B vitamins (such as folacin). Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content 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. Sprouts preserve our body’s enzymes, which is extremely important. Sprouted beans, grains, nuts, and seeds are extremely easy to digest. Sprouting essentially pre-digests the food for us by breaking down the concentrated starch into simpler carbohydrates and the protein into free amino acids, so our own enzymes don’t have to work so hard.

You can sprout almost any vegetable or grain. Mung bean sprouts detoxify the body and it is good for liver. Chick peas beans sprouts are rich in iron, and is a good source of unsaturated fats. Wheat sprouts supply vitamin E in abundance.

Broccoli, cauliflower, and mustard greens sprouts are loaded with vitamins, minerals, protein, enzymes, and chlorophyll. Wheat sprouts are rich in vitamin E.

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