The Health Benefits of Eating Sprouts

Published: 10th March 2009
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Sprouts retain vitamins and minerals, even after cooking. Where as grains, fenugreek, mung (mung bean, green bean, moong, green gram), ground nut will lose a substantial amount of their vitamin and minerals on boiling.

Sprouts contain an amazing increased amount of nutrients in comparison to dried seeds. Sprouting increases the vitamins, minerals and protein and decreases the calories and carbohydrate contents. The water content of the sprouts also increases as compared to dried seeds, grains, and legumes. Sprouts are a great, cheap source of obtaining a concentration of vitamins, minerals and enzymes. Alfalfa seeds contain manganese, calcium, vitamins as A, B, C, E, K and amino acids.

The following are used for sprouting.

1. Legumes- Peas, ground nut, mung

2. Seeds- Radish seeds, carrot seeds

3. Grains- Wheat, barley, ragi,

Method of Sprouting

The seeds must be washed well in pure water and soaked in water for 24 hours, after closing the vessel with a clean cloth. The next morning seeds are cleaned and water is removed. To one fourth of the vessel the seeds are put and they require more space for their sprouting, bulky, and pulpy and with full of water. The sprouting will happen within three days. One can notice the green leaves at their tips. They must be preserved in a refrigerator and used whenever necessary. These will contain all the nutrients and minerals after boiling. The vitamins are not lost after boiling. So the sprouts are safe and useful to the body. They aid in the maintenance of good health. So, one must use sprouts daily in their meals either in breakfast, lunch or dinner.

Disclaimer: This article is not meant to provide health advice and is for general information only. Always seek the insights of a qualified health professional before embarking on any health program.

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