Eat sprouts on daily basis.Sprouting tends to enhance the nutritional value of the grains, legumes or beans. These contain certain anti-nutrients including phytic acid which locks up important minerals. It also inhibits our digestive enzymes that can cause indigestion and intestinal gas.
“Sprouting increases the nutritive value of the ingredients and provides better digestion. The young sprouts have 10 to 100 times glucoraphanin which is an enzyme that protects the body from cancer causing agents.
Further, it provides antioxidants and increases the activity of chlorophyll which helps in detoxifying your body by boosting the oxygen levels in the body.
” Sprouting increases the level of minerals and vitamins including vitamin D in the ingredients. Most of the gas producing starches can be eliminated by sprouting. Sprouting also increases the protein content, and shortens the cooking time of legumes.
During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C.
