1.Sprouting increases the protein content of the seeds. Not only that, it also breaks down a few complex protein to simpler amino acids. Also the vitamin content increases, especially vitamin C, B-complex and folic acid. Grains or beans are not a source of vitamin C, but sprouting can increase it by up to 60%, while B-complex can increase up to 30%.
2.The phytates and other such inhibitors present in seeds bind with minerals like iron and calcium, decreasing its absorption. The process of sprouting destroys such inhibitors and hence enhances the absorption of minerals. Furthermore, vitamin C has increased which also helps in iron absorption.
3.Dried seeds have certain enzyme inhibitors which prevents certain enzymes in our body from breaking down certain nutrients. These inhibitors are deactivated during sprouting and so sprouts are easy to digest and do not form gases like their dried counter parts.
4.They are low calorie food if consumed without dressings.
5.Fibre content increases and so they help prevent constipation.
6.The complex carbohydrates, proteins, and fats are broken down to simpler sugars, amino acids and fatty acids.
7.Including sprouts in our diet reduces acidity as the process of sprouting increases the alkaline content of the seeds.
8.The oestrogen content of some beans increase and so they help in relieving the symptoms of PMS, menopausal symptoms like hot flashes and mood swings.
9.Sprouts our body and hence are included in most detox diets. They also improve the quality of skin and hair if consumed regularly.
We can sprouts almost all whole grains-like wheat, bajra, ragi, jowar; beans-mung, moth beans or matki, brown or green chana, chole, rajma, soyabean and a few nuts like peanuts, almonds, also seeds like til, sunflower seeds.
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