Monday, March 2, 2015

Why Sprout...

Why sprout:
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

1.     Diabetes
2.     Fatty liver
3.     Cardiovascular diseases
4.     Depression
5.     Blood pressure

What can be sprouted?

Lentils especially Moong: Rich in digestable protein, fiber, vitamin C & A
Brown rice
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.
Radish seeds
Broccoli seeds
Alfalfa: rich in phytoestrogens, Vitamin A, B, C, D, E, F and K

Top 5:
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

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