Sprouts are becoming increasingly known for their nutrition powerhouse. With highly concentrated nutritional benefits compared to eating mature vegetables, sprouts can be easily added to your table, by adding them to salads, soups, sandwiches, stir-fries, sautéed vegetables, pastas and smoothies. The most common sprouts include broccoli, peas, watercress, mung bean, wheatgrass and alfalfa.
Sprouts are low in calories and rich in fibre, enzymes, protein, and other micro-nutrients. Not many people eat them although they can easily be bought or grown at home without requiring advanced gardening skills. There are tremendous health benefits from including sprouts in your diet:
- Sprouts are easy and cheap to grow and, as locally grown vegetables, offer additional environmental benefits by avoiding pesticides, food additives and pollution from transportation.
- They offer a powerful source of vitamins, minerals antioxidants, enzymes that fight free radicals as sprouting can increase their potency by 20 times or more.
- Because they are oxygen dense they protect the body against bacteria, virus and abnormal cell growth.
- Soaking and sprouting substantially increases the fibre content in sprouts which facilitates weight loss as the fibre binds to fat and toxins to remove them from the body.
- Vitamin, such as A, B, C and E, and essential fatty acid nutrients increase in sprouting and minerals bind to protein, making them more easily absorbed.
- Sprouts alkalize the body and protect it from disease including cancer.
- Sprouted seeds, grains, legumes or nuts help support cell regeneration.
- Due to their richness in dietary fibre and low calorie content, sprouts offer a substantial help in your weight loss goals.
