LiveNutriFit by Doctor Anjali Hooda Sangwan: Why Sprout...: Why sprout : Sprouting increases the bioavailability nutrients for example such as calcium and magnesium binds to protein making them mo...
Monday, March 2, 2015
Sprouting increases the bioavailability nutrients for example such as calcium and magnesium binds to protein making them more bio-available.
· It increases iron, zinc and vitamin C and enzymes making foods more digestible.
· Also increase antioxidants: beta carotene, vit A, C, E, lignans
· Converts fat to fatty acid
· Converts protein to amino acids
· High in insoluble fiber
· Can help in fighting diseases such as
2. Fatty liver
3. Cardiovascular diseases
5. Blood pressure
What can be sprouted?
Lentils especially Moong: Rich in digestable protein, fiber, vitamin C & A
Brussel sprouts: Brussels sprouts account for more glucosinolate intake. Glucosinolates are important phytonutrients for our health because they are the substances acting as starting points for a variety of cancer-protective effects. All cruciferous vegetables contain glucosinolates and have great health benefits for this reason.
Sunflower: Sprouted sunflower seeds are also a rich source of iron, providing 6.77 mg for 100 grams) that can benefit people with anemia.
Alfalfa: rich in phytoestrogens, Vitamin A, B, C, D, E, F and K
Wheat grass high in vitamin C, B, E,
Broccoli: Most anti-cancerous due to compound called Sulforaphane
Alfalfa: easily available and DIY (do it yourself) and check extra info
Brussel: again low in calories and anti cancerous
Moong: easily available and DIY