Benefits of sprouted foods

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

Sprouted mung beans, for example, have an 8.3% increase in water content compared to dry beans.

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

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

changes found in sprouted mung beans compared with figures for beans in the

dry state are as follows:

Energy content – Calorie decrease 15 percent

Total carbohydrate content Decrease 15 percent

Protein availability 30 percent increase

Calcium content 34 percent increase

Potassium content 80 percent increase

Sodium content Increase 690 percent

Iron content 40 percent increase

Phosphorus content Increase 56 percent

Vitamin A content Increase 285 percent

The content of thiamin or vitamin B1 increases by 208%

The content of riboflavin or vitamin B2 increases by 515 percent

The content of niacin or vitamin B3 increases by 256%

Ascorbic acid or vitamin C content An infinite increase

The increase in protein availability is of great importance. It is a valuable indicator of

higher nutritional value of a food when it sprouts. Simultaneous carbohydrate reduction

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 easiest to digest 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 the sprouts.

Dried seeds, cereals and vegetables do not contain perceptible traces of ascorbic acid, but when

sprouted, reveal fairly 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 predigested form, that is, food

that has already been acted upon by enzymes and made to digest easily. During

germination, 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 by the action of the enzyme lipase.

During germination, the grains lose their objectionable gas-producing quality. Research has shown

Oligosaccharides are responsible for gas formation. For health maintenance, some

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 economical method of obtaining a concentration of vitamins, minerals

and enzymes. They contain all the constituent nutrients of fruits and vegetables and are

‘living’ food Eating sprouts is the safest and best way to get the benefits of fruits and

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 packaged as food. Seeds that are packaged for planting purposes.

may contain mercury compounds or other toxic chemicals.