Benefits of sprouted foods

There is a surprising increase in nutrients in sprouted food compared to its dried embryo. In the germination process, vitamins, minerals and proteins increase substantially with a corresponding decrease in calories and carbohydrate content. These comparisons are based on an equivalent water content in the measured foods. The analysis of seeds, cereals and dried legumes shows a very low water content. But this increases up to ten times when the same food turns into sprouts. For an accurate comparison, each should be brought to a common denomination of equal water content to assess the exact change contributed in nutritional value.

Sprouted mung beans, for example, have an 8.3 increase in water content over dried beans.

Therefore, the nutritional value of sprouted and dried mung beans can be compared by multiplying

the nutrients analyzed from sprouted mung beans by the factor of 8.3. Based on this criterion, the

changes found in sprouted mung beans compared to bean figures in the

dry state are as follows:

Energy content: calories decrease by 15 percent

Total carbohydrate content Decreased 15 percent

Protein availability 30 percent increase

Calcium content 34 percent increase

Increased potassium content by 80 percent

Increased sodium content by 690 percent

Iron content 40 percent increase

Phosphorus content 56 percent increase

Increased vitamin A content by 285 percent

Increased thiamine or vitamin B1 content by 208 percent

Increased riboflavin or vitamin B2 content by 515 percent

Niacin or vitamin B3 content 256 percent increase

Ascorbic acid or vitamin C content An infinite increase

Increasing protein availability is of great importance. It is a valuable indicator of the

improved nutritional value of a food when it germinates. Simultaneous carbohydrate reduction

The content indicates that many carbohydrate molecules are broken down during germination to allow

an uptake of atmospheric nitrogen and reformed into amino acids. The resulting protein is

the most easily digestible of all the proteins available in food.

The notable increase in sodium content supports the view that sprouted foods offer

nutritional qualities. Sodium is essential for the digestive process within the gastrointestinal tract.

and also to the elimination of carbon dioxide. Along with the remarkable increase in vitamins,

sodium contributes materially to the easy digestibility of sprouts.

Dried seeds, cereals and legumes do not contain noticeable traces of ascorbic acid, but when

sprouted, reveal quite significant amounts that are important in the body’s ability to

metabolizes proteins. The infinite increase in ascorbic acid is derived from its absorption of

atmospheric elements during growth.

Sprouts have several other benefits. They supply food in a predigested form, that is, food

It has already been actuated by enzymes and made to digest easily. During

sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by

the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. Fats

and the oils are converted into simpler fatty acids through the action of the enzyme lipase.

During sprouting, the beans lose their quality of objectionable gas production. Research has shown

that oligosaccharides are responsible for the formation of gases. For the maintenance of health, some

The amount of gas production is necessary but must be within safe limits. As the process of

Germination ends and sprouting begins, the percentage of oligosaccharides is reduced by 90.

Sprouts contain a lot of fiber and water and are therefore helpful in overcoming constipation.

Sprouts are an extremely inexpensive method of obtaining a concentration of vitamins, minerals

and enzymes. They have in them all the nutrients that make up fruits and vegetables and are

“live” foods. Eating sprouts is the best and safest way to take advantage of both fruits and vegetables.

vegetables without pollution and harmful insecticides.

However, you should make sure that the seeds and dried beans are purchased from a store where

They are fresh, unsprayed and packed as food. Seeds packed for sowing.

it may contain mercury compounds or other toxic chemicals.