- Sprouted pulses are rich in vitamins A and C. There is on an average a 300% in vitamin A and a 500 to 600% increase in vitamin C.
- The form of iron in sprouts, unlike in pulses, is easily absorbed.
- The vitamins C that is present in sprouts aids iron absorption.
- Germinated pulses have an easily digestible form of carbohydrates- maltose or malt sugar.
- In sprouts proteins are available as amino acids.
- Broccoli sprouts are one of the most powerful cancer prevention weapons.
A variety of seeds can be sprouted: among them are alfalfa seeds, sunflower seeds, mung beans, azuki beans and lentils. Sprouts may eaten raw or with a little cooking.
By sprouting nutrients are broken down and simplified: protein into amino acids, fats into essential fatty acids, starches to sugars and minerals chelate or combine with protein in a way that increases their utilization. These processes all increase nutrition and improve digestion and assimilation. Certain acids and toxins which ordinarily would interfere with digestion are reduced or eliminated.
Next to sea vegetables, sprouts are the best source of minerals and trace minerals. Most salad sprouts are rich in calcium and magnesium, have more phosphorus than fish, and are excellent sources of hard to find trace minerals such as tritium, selenium, manganese, chromium and others.
Baby green sprouts, like all green vegetables, are an excellent source of B-vitamins. B-vitamins like riboflavin, thiamine, folic biotin, lecithin and others increase an average of 4 to 16 times during the first 7 days of germination. Some factors increase even more. B-12, the elusive vitamin alleged to be unavailable to vegetarians, increases almost 2000%, Vitamin B-17, also known as laetrile, multiplies 50 to 100 times that of the original seed. Nucleic acids, fundamental agents of cell growth and regeneration, increase up to thirty times upon sprouting.