Sprouts are 10-30 times the nutritional value of average vegetables. WHAT?!
Sprouts are the most nutritious land based food.
“Seeds are a storehouse of vitamins, minerals, enzymes and essential fatty acids as well as the greatest source of protein in the vegetable kingdom. When sprouting, a seed unfolds and starts to multiply and develop its nutrients in order to provide nourishment for the maturing vegetable. This miracle of nature means that a little sunflower seed has in it the basic formula for nourishing a six-foot plant.
Germination initiates the following changes in the seed:
- 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 the nutrition and improve digestion and assimilation. This is the reason sprouts are considered predigested food.
- Proteins, vitamins, enzymes, minerals, and trace minerals multiply from 300 to 1200 percent.
- Chlorophyll develops in green plants.
- Certain acids and toxins, which ordinarily would interfere with digestion, are reduced and/or eliminated.
- Size and water content increase dramatically.
These miniature green vegetables are high in protein when compared to common green leafy vegetables such as spinach and lettuce, but have less protein than bean sprouts such as soybean, lentil, and chickpea. Alfalfa and sunflower are richer in protein than spinach or any of the common lettuces and they are free of pesticides and poisons. Alfalfa seed can be as high as 39.8% protein although it reduces its concentration as it grows. On the other hand, lettuce and spinach only supply the nutrients developed from one seed, whereas a sprout salad serves up the nutrition from thousands of seeds.
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. Because minerals and trace minerals are naturally chelated in the sprout, they are most easily utilized by our bodies. Zinc in alfalfa sprouts increases from 5.8mg in the seed (per 100 grams), to 18mg in the sprout (dried weight). One cup (100 mg) of alfalfa sprouts provides twice the US RDA of zinc.” Excerpt from Sprouts the Miracle Food, by Steve Meyerowitz
Bottom line: SPROUT!! AND EAT AS MANY SPROUTS AS YOU CAN!
Sprouts are ALL alkaline forming and are amazing sources of protein, minerals, energy, and are cleansing and overall just highly fricken nutritious!
So soak, sprout, an’ NOM ❤