Sprouts Nutrition Explained

May 19, 2009 by  
Filed under Sprouts Nutrition

Radish Sprouts Bursting With Enzymes and Nutrients

Radish Sprouts Bursting With Enzymes and Nutrients

A sprouts nutrition is a good reason to eat sprouts of course, but there are also so many other reasons to eat sprouts like their amazing taste and high enzymatic content.  As we grow older, our body’s ability to produce enzymes slows down. Sprouts are a concentrated source of the living enzymes and “life force” that is lost when foods are cooked or not picked fresh from your own garden. Their high enzyme content also makes sprouts so much easier to digest than the seed or bean from which they came. A sprouts nutrition is truly unparalleled.

As mentioned, sprouts are a highly nutritious food.  Sprouts are a good source of protein and vitamin C. A sprout is produced when a seed starts growing into a vegetable.  Sprouts can grow from the seeds of vegetables, grains, legumes, buckwheat, and beans. Sprouts vary in texture and taste. Some are spicy (clover, radish and onion sprouts), some are hardy and often used in Asian cuisines (mung bean), while others are more delicate (alfalfa), and add texture and moistness to salads and sandwiches.

All the nutrients necessary for life are contained in seeds. Seeds is food category that includes grain kernels, beans, legumes, and nuts and because sprouts are so fresh we know that we are getting optimum nutrition.

When you grow your own sprouts, you know that they are organic and at the peak of their nutritional value. They’re not sitting in a warehouse somewhere or being transported across the country just to get to your kitchen table. After you grow them, you can immediately harvest them for eating in your sandwiches, salads, soups, shakes, smoothies and other dishes.

Start growing your own sprouts today to capture the power of your sprouts nutrition.

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