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