Wednesday Jan 19, 2022

Benefits of sprouted foods

There is a surprising increase in nutrients in sprouted food compared to its dried embryo. In the germination process, vitamins, minerals and proteins increase substantially with a corresponding decrease in the calorie and carbohydrate content. These comparisons are based on an equivalent water content in the measured foods. Analysis of dried seeds, grains and legumes shows very low water content. But this increases up to ten times when the same food is turned into sprouts. For an accurate comparison, each should be brought to a common denomination of equal water content to assess the exact change in nutritional value.

Sprouted mung beans, for example, have an 8.3 increase in water content compared to dried beans.

Therefore, the nutritional value of sprouted and dried mung beans can be compared by multiplying

The nutrients of germinated mung beans analyzed by the factor of 8.3. Based on this criterion, the

changes found in the sprouted mung beans compared to the bean figures in the

dry state are as follows:

Energy content – Decreased calories 15 percent

Total carbohydrate content Decrease 15 percent

Protein availability 30 percent increase

Calcium content 34 percent increase

Potassium content 80 percent increase

Sodium content Increase 690 percent

Iron content 40 percent increase

Phosphorus content Increase 56 percent

Vitamin A content Increase 285 percent

Thiamine or vitamin B1 content increases 208%

Riboflavin or vitamin B2 content increases 515 percent

Niacin or vitamin B3 content increases 256%

Ascorbic acid or vitamin C content An infinite increase

The increase in protein availability is of great importance. It is a valuable indicator of the

greater nutritional value of a food when it sprouts. Simultaneous carbohydrate reduction

content indicates that many carbohydrate molecules are broken down during germination to allow

an uptake of atmospheric nitrogen and reformed into amino acids. The resulting protein is

the easiest to digest of all the proteins available in food.

The notable increase in sodium content supports the view that sprouted foods offer

nutritional qualities. Sodium is essential for the digestive process in the gastrointestinal tract

and also to the elimination of carbon dioxide. Along with the remarkable increase in vitamins,

sodium contributes materially to the easy digestibility of sprouts.

Dried seeds, cereals and legumes do not contain noticeable traces of ascorbic acid, but when

sprouted, reveal quite significant amounts that are important in the body’s ability to

metabolizes proteins. The infinite increase in ascorbic acid is derived from its absorption of

atmospheric elements during growth.

Sprouts have several other benefits. They provide food in a predigested form, that is, the food

It has already been actuated by enzymes and made to digest easily. During

germination, much of the starch is broken down into simple sugars such as glucose and sucrose by

the action of the enzyme ‘amylase’. Proteins are converted into amino acids and amides. Fats

and the oils are converted into simpler fatty acids by the action of the enzyme lipase.

During germination, the grains lose their objectionable gas-producing quality. Research has shown

that oligosaccharides are responsible for the formation of gases. For the maintenance of health, some

amount of gas production is necessary, but must be within safe limits. as the process of

germination ends and sprouting begins, the percentage of oligosaccharides is reduced by 90.

Sprouts contain a lot of fiber and water and are therefore helpful in overcoming constipation.

Sprouts are an extremely inexpensive method to obtain a concentration of vitamins, minerals

and enzymes. They contain all the nutrients that make up fruits and vegetables and are

‘live’ foods. Eating sprouts is the safest and best way to get the benefits of fruits and

vegetables without harmful pollution and insecticides.

However, you need to make sure that the seeds and dried beans are purchased from a store where

they are fresh, unsprayed and packed as food. Seeds that are packaged for planting purposes.

it may contain mercury compounds or other toxic chemicals.

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