Sprouts For Optimum Nutrition

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Sodium content Increase 690 per cent

Iron content Increase 40 per cent

Phosphorus content Increase 56 per cent

Vitamin A content Increase 285 per cent

Thiamine or Vitamin B1 content Increase 208 per cent

Riboflavin or Vitamin B2 content Increase 515 per cent

Niacin or Vitamin B3 content Increase 256 per cent

Ascorbic acid or Vitamin C content An infinite increase

9. The increase in protein availability is of great significance. It is a valuable indicator of the enhanced nutritional value of a food when sprouted. The simultaneous reduction in carbohydrate content indicates that many carbohydrate molecules are broken down during sprouting to allow an absorption of atmospheric nitrogen and reforming into amino-acids. The resultant protein is the most easily digestible of all proteins available in foods.

10. The remarkable increase in sodium content supports the view that sprouted foods offer nutritional qualities. Sodium is essential to the digestive process within the gastrointestinal tract and also to the elimination of carbon dioxide. Together with the remarkable increase in vitamins, sodium materially contributes to the easy digestibility of sprouts.

11. Dried seeds, grains and legumes do not contain discernible traces of ascorbic acid (Vit.C), yet when sprouted, they reveal quite significant quantities which are important in the body’s ability to metabolise proteins. Sprouts generate Vit.C upto an amount that one serves is enough to meet the recommended adult’s daily need of 40 mg. One cup moong sprouts, for instance, provides an impressive 70 mg of Vit.C (100gm orange provides 40mg of Vit.C). The infinite increase in ascorbic acid derives from their absorption of atmospheric elements during growth.