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

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