Sprouting is the process whereby seeds are germinated and eaten either raw or cooked. Seeds of many kinds, including grasses, grains and beans, are used for sprouting. A variety of health and nutritional benefits can be obtained from sprouting. Take precautionary measures to stay safe and derive the greatest benefits.
Nutrients
Sprouts are veritable stars of the vegetable world. Their numerous and widely touted health benefits include high levels of dietary fiber, B complex vitamins and protein. Mung bean sprouts provide 32 calories and 0.84 grams of fiber per cup and 21 to 28 percent protein by weight. Sprouts also contain digestive enzymes and some of the highest known levels of certain antioxidants. One cup of sprouts provides 119 percent of your daily allotment of vitamin C. Of note are certain compounds not contained in sprouts that make them healthier. Harmful compounds, such as tannins, that are present in seeds are eliminated during the soaking step, which occurs prior to sprouting.
Blood Sugar Control
Antioxidants in broccoli sprouts called sulphoraphanes have received considerable research and popular attention for their cancer-preventive effects. A study published in the April 2012 issue of the "International Journal of Food Sciences and Nutrition" found that sulphoraphanes also reduce insulin resistance and may assist with blood-sugar control in people with type 2 diabetes. Study participants who consumed 10 grams of broccoli sprout powder daily for four weeks showed lower insulin levels.
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