composition and health benefits of sprouts

8/6/2019 Composition and Health Benefits of Sprouts

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Composition and HealthBenefits of Sprouts

A Powerhouse of Nutrients Resulting froma Complex Process

Aug 9, 2009Nita Mukherjee

Sprouts are edible seeds that are germinated. Most seeds, nuts, pulses,legumes and grains can be sprouted. Sprouted alfalfa, whole greengram, chickpeas, kidney beans, fenugreek seeds, wheat and barley arepopular for their medicinal and nutritional properties. The manyhealth benefits of sprouts result from the process of sprouting and thecomposition of sprouts.

Composition of Sprouts

Sprouting is a natural form of cooking which retains the nutrientsthat are lost in the refining or cooking processes. Therefore, sproutsare packed with vitamins and minerals, high protein and low fat.

They are rich in antioxidants: vitamins A,C and E andselenium. They also contain calcium, phosphorous, magnesium,iron, zinc, folate and vitamin B. They are low in sodium buthigh in potassium. Sprouted legumes like peanuts, soya beansand peanuts have complete proteins.

Sprouts have food enzymes which are needed for biochemicalreactions in the body.

There is a considerable amount of fiber.

The Process ofSprouting

Sprouting has many benefits, and can be easily done at home.

It increases the amino-acid content, as well as the calcium content ofpulses. The vitamin content multiplies during the sprouting process

Sprouts belong to the group of super foods. Theyhave the highest nutrient content of raw foods,

which is easily absorbed.

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by almost five hundred times. When seeds sprout, enzymes areactivated to convert proteins into amino-acids, fats into fatty acids andto break down starches into simple sugars. Moreover, carbohydratemolecules are broken down during sprouting, and react with nitrogento form amino-acids. Amino-acids in turn give rise to easily digestibleproteins.

Seeds are devoid of vitamin C in the dry state, but the content ofvitamins A, C and E increases when seeds are sprouted. Moreover,enzyme inhibitors and anti-nutrients are deactivated by soaking andsprouting.

Health Benefits of Sprouts

Pulses, beans and cereals are rendered more digestible by sprouting,so sprouts are nutritious, easily digested and assimilated.

The vitamins and proteins in sprouts help to build muscles andtone the body. Calcium strengthens the bones, while iron booststhe hemoglobin, necessary for transporting oxygen to all partsof the body.

Sprouts reduce the incidence of cancers, heart diseases anddiabetes. They lower cholesterol, and regulate the absorption ofglucose from the digestive system. Moreover, they contribute tothe health of the liver, spleen and lungs.

Sprouts increase vitality, strengthen the immune system,detoxify the body and slow the aging process.

The fiber provides roughage, thus preventing constipation,

haemorrhoids and peptic ulcer.

Finally, sprouts maintain the acid-alkaline balance of the body.

In Chinese medicine, sprouts have been used to treat fever, headache,oedema, anxiety attacks, and as a diuretic. It has been used as acommon folk remedy to eliminate toxins.

Sprouts are full of vitamins, and easy to digest. They are filling, yetlow in calories, thus helping to regulate weight. They rarely causeallergic reactions, and are easy to consume. Crisp, tasty and crunchy,they are a nutritious addition to a number of dishes like salads, soups,sandwiches and vegetable dishes. Sprouts have the highest level of

nutrients which are easily absorbed. Therefore, regular consumptionof sprouts leads to a heightened feeling of health, energy and vitality.

Tips: Various sprouts can be combined to supplement each other.

Green gram sprouts are especially suitable for convalescents, andeven babies.




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Reference




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healthy sproutsamino-acidsenzymesedible seedsantioxidants

pulses


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composition and health benefits of sprouts

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