Health Benefits of Bean Sprouts
The following information states the major nutrients found in bean sprouts. It also
reveals research findings on the health benefits of eating bean sprouts.
The following information states the major nutrients found in bean sprouts. It also
reveals research findings on the health benefits of eating bean sprouts.
Note: Even though bean sprouts exhibit great nutritional benefits, they are not a complete food.
Studies have shown that in comparison to dried seeds, sprouted foods contain an
amazing increase in nutrients. During the sprouting process; the vitamins, minerals and
protein increase substantially and the calories and carbohydrate contents decrease.
These comparisons are based on the equivalent water content contained in the foods that
were measured. As expected, analysis showed that dried seeds, grains, and legumes have
a very low water content. The water content increases when the same foods are
converted into sprouts.
Sprouts are a great, inexpensive way of obtaining a concentration of vitamins, minerals
and enzymes. They contain all of the nutrients found in the various fruits and vegetables.
Eating sprouts is a safe way of getting the nutritional advantage of both fruits and
vegetables without contamination and harmful insecticides. However, it's very important
that seeds and dried beans are purchased from a store where they are fresh, unsprayed
and packaged as food. Seeds that are sold for planting may contain mercury compounds
or other toxic chemicals. References
All fruits and vegetables offer outstanding health benefits. Nutritional research shows
that each one contains its own set of vitamins, minerals, antioxidants, and other
important nutrients. To get the maximum health benefits, experts recommend eating a
variety of fruits and vegetables along with other natural foods.
Nutrient Values (# of calories, fats, vitamins, minerals, and more)
Studies have shown that in comparison to dried seeds, sprouted foods contain an
amazing increase in nutrients. During the sprouting process; the vitamins, minerals and
protein increase substantially and the calories and carbohydrate contents decrease.
These comparisons are based on the equivalent water content contained in the foods that
were measured. As expected, analysis showed that dried seeds, grains, and legumes have
a very low water content. The water content increases when the same foods are
converted into sprouts.
Sprouts are a great, inexpensive way of obtaining a concentration of vitamins, minerals
and enzymes. They contain all of the nutrients found in the various fruits and vegetables.
Eating sprouts is a safe way of getting the nutritional advantage of both fruits and
vegetables without contamination and harmful insecticides. However, it's very important
that seeds and dried beans are purchased from a store where they are fresh, unsprayed
and packaged as food. Seeds that are sold for planting may contain mercury compounds
or other toxic chemicals. References
All fruits and vegetables offer outstanding health benefits. Nutritional research shows
that each one contains its own set of vitamins, minerals, antioxidants, and other
important nutrients. To get the maximum health benefits, experts recommend eating a
variety of fruits and vegetables along with other natural foods.
Nutrient Values (# of calories, fats, vitamins, minerals, and more)
Artichokes
Arugula
Asparagus
Avocados
Bean Sprouts
Beans
Beets
Bell Peppers
Broad Beans
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Chickpeas
Chilies
Collard Greens
Corn
Cucumbers
Egg Plants
Endive
Fava Beans
Fennel
Garlic
Ginger
Green Beans
Greens
Kale
Leeks
Lentils
Lettuce
Mushrooms
Mustard Greens
Okra
Olives
Onions
Parsnips
Peas
Peppers
Plantains
Potatoes
Pumpkins
Radishes
Rhubarb
Spinach
Squash
Sweet Potatoes
Tomatoes
Turnips
Watercress
Wheatgrass
Yams
Arugula
Asparagus
Avocados
Bean Sprouts
Beans
Beets
Bell Peppers
Broad Beans
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Chickpeas
Chilies
Collard Greens
Corn
Cucumbers
Egg Plants
Endive
Fava Beans
Fennel
Garlic
Ginger
Green Beans
Greens
Kale
Leeks
Lentils
Lettuce
Mushrooms
Mustard Greens
Okra
Olives
Onions
Parsnips
Peas
Peppers
Plantains
Potatoes
Pumpkins
Radishes
Rhubarb
Spinach
Squash
Sweet Potatoes
Tomatoes
Turnips
Watercress
Wheatgrass
Yams
| These statements have not been evaluated by the Food and Drug Administration (FDA). The content on this website is not intended to diagnose, cure, or prevent any disease. |
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