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Sprouts belong to the group of super foods. They have the highest nutrient content of raw foods, which is easily absorbed.
Sprouts are edible seeds that are germinated. Most seeds, nuts, pulses, legumes and grains can be sprouted. Sprouted alfalfa, whole green gram, chickpeas, kidney beans, fenugreek seeds, wheat and barley are popular for their medicinal and nutritional properties. The many health benefits of sprouts result from the process of sprouting and the composition of sprouts.
Composition of Sprouts
Sprouting is a natural form of cooking which retains the nutrients that are lost in the refining or cooking processes. Therefore, sprouts are packed with vitamins and minerals, high protein and low fat. They are rich in antioxidants: vitamins A,C and E and selenium. They also contain calcium, phosphorous, magnesium, iron, zinc, folate and vitamin B. They are low in sodium but high in potassium. Sprouted legumes like peanuts, soya beans and peanuts have complete proteins. Sprouts have food enzymes which are needed for biochemical reactions in the body. There is a considerable amount of fiber. The Process of Sprouting Sprouting has many benefits, and can be easily done at home. It increases the amino-acid content, as well as the calcium content of pulses. The vitamin content multiplies during the sprouting process
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3/4/2010
Composition and Health Benefits of Sprouts: A Powerhouse of Nutrients Resulting from ...
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by almost five hundred times. When seeds sprout, enzymes are activated to convert proteins into amino-acids, fats into fatty acids and to break down starches into simple sugars. Moreover, carbohydrate molecules are broken down during sprouting, and react with nitrogen to form amino-acids. Amino-acids in turn give rise to easily digestible proteins.
Seeds are devoid of vitamin C in the dry state, but the content of vitamins A, C and E increases when seeds are sprouted. Moreover, enzyme inhibitors and anti-nutrients are deactivated by soaking and sprouting.
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Composition and Health Benefits of Sprouts: A Powerhouse of Nutrients Resulting from ...
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The copyright of the article Composition and Health Benefits of Sprouts in Nutrition is owned by Nita Mukherjee. Permission to republish Composition and Health Benefits of Sprouts in print or online must be granted by the author in writing.
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Reference
http://food-facts.suite101.com/article.cfm/composition_and_health_benefits_of_sprouts
3/4/2010
Composition and Health Benefits of Sprouts: A Powerhouse of Nutrients Resulting from ...
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http://food-facts.suite101.com/article.cfm/composition_and_health_benefits_of_sprouts
3/4/2010