Benefits of sprouts – health benefits of sprouts
There are many health benefits of sprouts therefore sprouts are called “wonder foods.” Sprout ranks at the top most position of freshness and nutritive value chart of all vegetables available to the human diet. The natural process of transmutation gives sprouted food improved digestibility and nutritional qualities when compared to non-sprouted food. Sprouts are rich sources of mineral and vitamins which are essential for human body. Therefore, sprouts are vital component of our diet.
Some common grains, seeds and legumes used for sprouting- Wheat, maize, ragi, barley, Alfalfa seeds, radish seeds, fenugreek seeds, carrot seeds, coriander seeds, pumpkin seeds ,muskmelon seeds, Bengal gram, groundnut and peas etc.
Alfalfa is also called “The KING of all sprouts”. Alfalfa is rich source of vitamins A, B, C, E, K and other essential amino acids.
Sesame seeds are another good source of nourishment. Sesame seeds are rich source of essential amino acids, Calcium, lecithin, unsaturated fats, vitamin E and vitamin B complex.
Health benefits of sprouts:
Sprouts are rich sources of vitamins, minerals, proteins, as well as lower in calorie count and carbohydrate content, as compared to dried embryo.
Hence, sprouts are low in caloric count, rich source of fiber, found in different flavors and very alkalizing and nutritious. And, one good this is that they are very cheap and easy to grow.
The comparative analysis of dried seeds, grains and legumes shows a very low water content but when these are turned in to sprouts the water content increases up to 10 times. For ex- when mung beans are sprouted the water content increases 8.3 times over dried beans.
Hence nutritional value = dried mung beans * 8.3
Therefore, resultant increase and decrease of sprouted beans:
Calories = 15 % decreased
Carbohydrate content =15 % decreased
Protein = 30 % increased
Calcium = 34 % increased
Potassium = 80 % increased
Sodium = 690 % increased
Iron = 40 % increased
Phosphorous = 56 % increased
Vitamin A = 285 % increased
Vitamin B1= 208 % increased
Vitamin B2 = 515 % increased
Vitamin B3 = 256 % increased
Vitamin C = infinite increase
This increased protein content is highly digestible and also sodium increase helps digestive process
-Sprouts are high in vitamin C content therefore sprouts are helpful in iron absorption and protein metabolism.
-During sprouting process maximum amount of starch is converted in to simple sugars. Protein in to amino acids. Fats in to more simple fatty acids.
-Sprouts also help relieving constipation, as sprouts are good sources of water and natural fibers.
-Sprouts are excellent sources of digestive enzymes. Eating sprouts is the safest and best way of getting the advantage of both fruits and vegetables without contamination and harmful insecticides.
