Thursday, 29 January 2009

Sprouting for Health

Sprouting for health
Photo by moriza.
“Sprouts are considered as wonder foods. They rank as the freshest and most nutritious of all vegetables available to the human diet.” – quote from www.sproutnet.com

Recently, I bought a sprouter from my local wholefood store and have been enjoying producing fresh, organic sprouts to use in salads, sandwiches, and other meals.

The most well known sprout is the mung bean sprout which is commonly found in Chinese stir-frys.

Nutrients vary from sprout to sprout but most contain some or all of the following: vitamins A, B, C, D, E and K, Calcium, Carbohydrates, Chlorophyll, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Zinc, Amino Acids, Protein. They also contain fibre and water.

Sprouts are easily digested and actually improve the efficiency of digestion.

Sprouts can be grown easily in four to six days and require no effort and very little cost. All edible grains, seeds and legumes can be sprouted.

Excellent information on sprouting can be found on the sproutpeople website.

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