50 times as much of the antioxidant sulfurophane as mature broccoli. Wheat Grass
juice is the closest substance to hemoglobin known and is therefore a phenomenal
blood purifier and liver de-toxifier. Sprouts contain enzymes, giving your body a much
needed rest as they digest themselves - invigorating you while requiring no help from
your body to process them. New research indicates that peanut sprouts reduce
harmful cholesterol and that sunflower, buckwheat and grain sprouts dramatically
improve the quality of life of diabetics. The list goes on and on.


SproutPeople.com  offers the most extensive assortment of organic sprouting seeds.  
They know pretty much everything there is to know about every lot of sprouting seed
we they use and sell.  Before growing your own sprouts please refer to their sprouting
pages.  
Sprouts for Optimum Nutrition
excerpted from www.sproutnet.com
http://www.sproutnet.com/Press/sprouts_for_optimum_nutrition.htm




Sprouts are considered as wonder foods. They rank as the freshest and most
nutritious of all vegetables available to the human diet. By a process of natural
transmutation, sprouted food acquires vastly improved digestibility and nutritional
qualities when compared to non-sprouted embryo from which it derives.

Sprouted foods have been part of the diet of many ancient races for thousands of
years. Even to this day, the Chinese retain their fame for delicious mung bean sprouts.
Sprouts provide all the essential vitamins and minerals. They should form a vital
component of our diet. Sprouting requires no constant care but only an occasional
sprinkling of water.

All edible grains, seeds and legumes can be sprouted. Generally the following are used
for sprouting :

Grains : Wheat, maize, ragi, bajra and barley.

Seeds : Alfalfa seeds, radish seeds, fenugreek seeds, carrot seeds, coriander seeds,
pumpkin seeds and muskmelon seeds.

Legumes : Mung, Bengal gram, groundnut and peas.

Alfalfa, as the name in Arabic signifies, is the king of all sprouts. Grown as a plant, its
roots are known to burrow as much as 12 meters into the subsoil to bring up valuable
trace minerals of which manganese is especially important to health and digestion ; it is
a vital component of human insulin. Apart from minerals, alfalfa is also a rich source of
vitamins A,B,C,E and K and amino acids. Sesame seeds are another good source of
nourishment. They contain all the essential amino acids in their 20 per cent protein
content and higher concentration of calcium than does milk. They are high in letichin,
unsaturated fats, vitamin E and vitamin B complex, besides other live nutrients.

How to Sprout
As a first step, a good variety of seeds should be used for sprouting. It should be
ensured that the seeds, legumes or grains are of the sproutable type. Soyabeans do
not sprout well as they often become sour. Wheat has to be grown in soil. It is
advisable to use seeds which are not chemically treated as this slows down the
germination rate. The seeds should be washed thoroughly and then soaked overnight
in a jar of pure water. The jar should be covered with cheesecloth or wire screening.
The duration of soaking will depend upon the size of the seed. Small seeds are soaked
for five hours, medium size for eight hours and beans and grains for 10 to 12 hours.

On the following morning, the seeds should be rinsed and the water drained off. Not
more than one-fourth of the jar should be filled with the seeds for sprouting. Soaking
makes the seeds, grains or legumes fatty, pulpy and full of water. It should, therefore,
be ensured that the jar has enough room for the seeds to expand during sprouting.
They will expand about eight times their original size. The jar should be kept at a place
which is exposed neither to chill nor hot winds. It should also be ensured that the
mouth of the jar is not completely covered so as to allow air in. The seeds should be
rinsed and water drained off three times every day till they are ready to eat.

The seeds will germinate and become sprouts in two or three days from
commencement of soaking, depending on temperature and humidity. Care should
always be taken to ensure that sprouts do not lie in water. They should be kept well
drained to prevent souring. Sprouts are at their optimum level of flavour and
tenderness when tiny green leaves appear at the tips. Their nutritional value is also
optimum. To retain their freshness and nutritional value, they should be placed in a
refrigerator, if they cannot be consumed immediately after reaching suitable maturity.
Sprouts can be kept for several days in this way.

Some caution is necessary in sprouting. Soaking for a longer period than required
makes the seeds rot or ferment. The main factors for germination are water, air, heat
and darkness. There may be poor germination or no germination at all if any of these
factors are not present such as insufficient water, or too much water, lack of sufficient
heat, lack of fresh air, either too cold or too hot surroundings and too much light.

Benefits
There is an amazing increase in nutrients in sprouted foods when compared to their
dried embryo. In the process of sprouting, the vitamins, minerals and protein increase
substantially with corresponding decrease in calories and carbohydrate content. These
comparisons are based on an equivalent water content in the foods measured.
Analysis of dried seeds, grains and legumes shows a very low water content. But this
increases upto tenfold when the same food is converted into sprouts. For accurate
comparison each must be brought to a common denomination of equal water content
to assess the exact change brought in nutritional value.

Sprouted mung beans, for instance, have a 8.3 increase of water content over dried
beans. Hence the nutritional value of sprouted and dried mung beans can be compared
by multiplying the analysed nutrients of sprouted mung beans by the factor of 8.3.
Based on this criterion, the changes found in sprouted mung beans when compared
with the figures for the beans in the dried state are as follows :

Energy content (calories) -  Decrease 15%.

Total carbohydrate content  -  Decrease 15%  

Protein availability -  Increase 30%

Calcium content -  Increase 34%

Potassium content -  Increase 80%

Sodium content -  Increase 690%

Iron content -  Increase 40%

Phosphorous content -  Increase 56%

Vitamin A content -  Increase 285%

Thiamine or Vitamin B1 content -  Increase 208%

Riboflavin or Vitamin B2 content -  Increase 515%

Niacin or Vitamin B3 content -  Increase 256%

Ascorbic acid or Vitamin C content -  An infinite increase


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.

The remarkable increase in sodium content supports the view that sprouted foods
offer nutritional qualities. Sodium is essential to the digestive process within the gastro-
intestinal 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.

Dried seeds, grains and legumes do not contain discernible traces of ascorbic acid, yet
when sprouted, they reveal quite significant quantities which are important in the body’
s ability to metabolise proteins. The infinite increase in ascorbic acid derives from their
absorption of atmospheric elements during growth.

Sprouts have several other benefits. They supply food in predigested form, that is, the
food which has already been acted upon by the enzymes and made to digest easily.
During sprouting, much of the starch is broken down into simple sugars such as
glucose and sucrose by the action of the enzyme ‘amylase’. Proteins are converted
into amino acids and amides. Fats and oils are converted into more simple fatty acids
by the action of the enzyme lipase.

During sprouting, the beans lose their objectionable gas producing quality. Research
has shown that oligosaccharides are responsible for gas formation. For maintenance of
health, some amount of gas production is necessary but it should be within safe limits.
As the process of germination ends and sprouting begins, the percentage of
oligosaccharides is reduced by 90. Sprouts contain a lot of fibre and water and,
therefore, are helpful in overcoming constipation.

Sprouts are an extremely inexpensive method of obtaining a concentration of vitamins,
minerals and enzymes. They have in them all the constituent nutrients of fruits and
vegetables and are ‘live’ foods. Eating sprouts is the safest and best way of getting the
advantage of both fruits and vegetables without contamination and harmful insecticides.

It should, however, be ensured that seeds and dried beans are purchased from a store
where they are fresh, unsprayed and packaged as food. Seeds that are packaged for
planting purposes may contain mercury compounds or other toxic chemicals.


International Specialty Supply  is a "One Stop Shop" for commercial sprout
growers, including mung bean sprouts, soy bean sprouts, alfalfa sprouts, broccoli
sprouts, wheatgrass and other seed sprouts.
Copyright © EveryNutrient.com
These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only.  Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise
program.
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Excerpted from SproutPeople.com


Sprouts are a powerhouse of
nutrition. They have been grown by
many civilizations over the past
5,000 years.

The Marvel of Sprouts!

Research shows that sprouts are a
veritable fountain of youth. Sprouts
abound with antioxidants, they are
full of protein, chlorophyll, vitamins,
minerals and amino acids. Broccoli
sprouts have been found to contain
Sprouts
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