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
Barley
Brown rice
Buckwheat
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
