Sprouts Have The
Highest Concentration Of Nutrition Per Calorie
Of Any Food
Sprouts are rich sources of vitamins,
minerals, trace minerals, enzymes, antioxidants,
chlorophyll and protein. They are low calorie
and contain little or no fat. The fat they do
contain is the healthy fat that your body needs.
As some of the most nutritious foods that exist,
they make a great addition to any
healthy eating plan. Use in salads, on
sandwiches, added to soups or stir fried with
vegetables. Enjoy these nutrient-packed
delicacies as a snack all by themselves or added
as a garnish to a main dish. Eat them raw or
cooked. Of course, as with all food, the
nutritional value is greater when they are eaten
raw. But eating them cooked is better than not
eating them at all.
Sprouting magnifies the nutritional value of
the seed. It boosts the B-vitamin content,
triples the amount of vitamin A and increases
vitamin C by a factor of 5 to 6 times. Starches
are converted to simple sugars, making sprouts
very easily digestible. You can have them fresh
all year round, even when fresh vegetables are
hard to find. It's easier than planting a garden
outside and they're ready much quicker. You can
even grow them when the ground outside is frozen
solid. And the best part is that you can grow
the freshest, tastiest sprouts right in the
comfort of your own kitchen. It takes less than
2 minutes a day and they are ready in 3 to 7
days, depending on the variety.
You can sprout seeds, beans, grains and nuts.
Some of the most popular varieties are alfalfa,
broccoli, red clover, radish, mung beans,
lentils, garbanzo beans and peas.
Alfalfa sprouts are what people
typically think of when you mention sprouts.
They are the ones you commonly see at a salad
bar. Rich in phytochemicals, they protect
against cancer, heart disease, osteoporosis and
fibrocystic breast disease. They stimulate
natural killer cell activity, which strengthens
the immune sustem. What's more, they are
beneficial in reducing symptoms of PMS and
menopause, including hot flashes. Furthermore,
they contain high concentrations of
antioxidants, the body's defense against the
destruction of DNA which is the cause of aging.
Alfalfa sprouts are abundant sources of vitamins
A, B, C, E and K, the minerals calcium, iron,
magnesium, phosphorus, potassium and zinc. Also
carotene, chlorophyll, amino acids and trace
elements. They contain 35% protein. One pound of
alfalfa seed produces 10-14 pounds of sprouts.
Broccoli sprouts have just recently
become popular after it was discovered that they
abound with the amazing cancer-fighting
phytochemical, sulforaphane. Research studies
have shown that they contain 50 times more
sulforpohane than fresh broccoli. What's more,
they contain glucosinolates and isothiocyanates,
substances that protect cells from becoming
malignant, at 10-100 times greater levels than
in fresh broccoli. In additon, they are sources
of plant estrogens, similar to human estrogen,
and so are helpful in cases of PMS, menopause,
hot flashes and fibrocystic disease. Nutrient
dense, they are rich sources of vitamins A, B,
C, E and K, anti-oxidants, the minerals calcium,
iron, magnesium, phosphorus, potassium and zinc.
Also carotene, chlorophyll, amino acids, trace
elements and antioxidants. Broccoli sprouts
contain as much as 35% protein.
Garbanzo beans, also known as
chickpeas, can be sprouted to make delightfully
delicious hummus. It is much richer in nutrients
than hummus typically made from cooked
chickpeas. They can also be used in salads,
soups or stir fried or steamed with other bean
sprouts and vegetables. These sprouts are
plentiful sources of vitamins A, C and E, the
minerals iron, calcium, magnesium and amino
acids. They contain 20% protein.
Pea sprouts are delicious raw or
cooked. They can be sprinkled on salads and
added to soups. In addition, they can be steamed
or stir fried with other bean sprouts and
vegetables. They are rich sources of vitamins A,
B, C and E, all the essential amino acids, the
minerals calcium, iron and phosphorus. They
contain 26% protein.
Lentil sprouts, like pea sprouts, are
very tasty and can be eaten raw or cooked. Add
them to salads, soups, casseroles or steam or
stir fry them with other vegetables. Rich in
vitamins A, B, C and E, the minerals iron,
calcium and phosphorus. They contain 26%
used with permission of Dr. Cristine Farlow,D.C.
Dr. Farlow uses the "Tony Hornick Sprout Grower"
MONG BEANS, They have the most history of
any other bean in the world .They are part of
the PEA family. I have been collecting links I
found in both books and on the web. Scientists
and doctors around the world have written many
articles about their values. As a result I made
them my favourite food which i start every day
off with. AND they are loaded with
EVERY NUTRIENT your body needs to be
healthy.. And they are grown in every hot
country in the world. I only use the highest
quality bean with the designation CERTIFIED
ORGANIC and KOSHER .