Website design By BotEap.comThere is an amazing increase in nutrients in sprouted food compared to your dried embryo. In the germination process, vitamins, minerals, and protein are substantially increased with a corresponding decrease in calorie and carbohydrate content. These comparisons are based on equivalent water content in the measured foods. Analysis of dry seeds, cereals and vegetables shows a very low water content. But this increases up to ten times when the same food is converted into sprouts. For an accurate comparison, each should be brought to a common denomination of equal water content to assess the exact change in nutritional value.

Website design By BotEap.comSprouted mung beans, for example, have an 8.3% increase in water content compared to dry beans.

Website design By BotEap.comTherefore, the nutritional value of sprouted and dried mung beans can be compared by multiplying

Nutrients analyzed from sprouted mung beans by the factor of 8.3. Based on this criterion, the

changes found in sprouted mung beans compared with figures for beans in the

dry state are as follows:

Website design By BotEap.comEnergy content – Calorie decrease 15 percent

Website design By BotEap.comTotal carbohydrate content Decrease 15 percent

Website design By BotEap.comProtein availability 30 percent increase

Website design By BotEap.comCalcium content 34 percent increase

Website design By BotEap.comPotassium content 80 percent increase

Website design By BotEap.comSodium content Increase 690 percent

Website design By BotEap.comIron content 40 percent increase

Website design By BotEap.comPhosphorus content Increase 56 percent

Website design By BotEap.comVitamin A content Increase 285 percent

Website design By BotEap.comThe content of thiamin or vitamin B1 increases by 208%

Website design By BotEap.comThe content of riboflavin or vitamin B2 increases by 515 percent

Website design By BotEap.comThe content of niacin or vitamin B3 increases by 256%

Website design By BotEap.comAscorbic acid or vitamin C content An infinite increase

Website design By BotEap.comThe increase in protein availability is of great importance. It is a valuable indicator of

higher nutritional value of a food when it sprouts. Simultaneous carbohydrate reduction

content indicates that many carbohydrate molecules are broken down during germination to allow

an uptake of atmospheric nitrogen and reformed into amino acids. The resulting protein is

the easiest to digest of all the proteins available in food.

Website design By BotEap.comThe notable increase in sodium content supports the view that sprouted foods offer

nutritional qualities. Sodium is essential for the digestive process within the gastrointestinal tract.

and also to the elimination of carbon dioxide. Along with the remarkable increase in vitamins,

sodium contributes materially to the easy digestibility of the sprouts.

Dried seeds, cereals and vegetables do not contain perceptible traces of ascorbic acid, but when

sprouted, reveal fairly significant amounts that are important in the body’s ability to

metabolizes proteins. The infinite increase in ascorbic acid is derived from its absorption of

atmospheric elements during growth.

Website design By BotEap.comSprouts have several other benefits. They supply food in predigested form, that is, food

that has already been acted upon by enzymes and made to digest easily. During

germination, 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 the oils are converted into simpler fatty acids by the action of the enzyme lipase.

During germination, the grains lose their objectionable gas-producing quality. Research has shown

Oligosaccharides are responsible for gas formation. For health maintenance, some

amount of gas production is necessary, but must 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 fiber and water and are therefore helpful in overcoming constipation.

Website design By BotEap.comSprouts are an extremely economical method of obtaining a concentration of vitamins, minerals

and enzymes. They contain all the constituent nutrients of fruits and vegetables and are

‘living’ food Eating sprouts is the safest and best way to get the benefits of fruits and

vegetables without pollution and harmful insecticides.

Website design By BotEap.comHowever, you should make sure that the 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.