In the previous article, we introduced the reader to the world of sprouts. Today, we will look closer into the nutritional value of different sprouts.
Natural foods are accompanied with enzymes, minerals, amino acids, and others. Many researchers believe that natural vitamin complexes contain valuable food components not found in synthetic vitamins. Experiments confirmed that processed food lead to degenerative diseases and breakdown in reproductive capacity by third generation.
The increase of vitamins in sprouts is tremendous during the sprouting period. A clear increase in vitamin content was confirmed by may studies, when compared to the unsprouted seed. Germinated peas and buckwheat showed a gain of 3 to 10 fold of pyridoxine and folic acid.
Studies in India showed that eight legumes and two grains all had significant increase in carotene and vitamin A. Studies of Asiatic origin shows that soybeans grown under steady temperature of 28 C doubled the carotene content in 48 hours, increase 2.8 times in 54 hours, 3.4 times in 72 hours. Riboflavin and Nicotinic acid increased by 100% in less then 4 days. Dr. C.W. Bailey of the University of Minnesota, disclosed that vitamin C value increased by 600 % in wheatgrass. Similar increases in Thiamin and Biotin were reported in other studies. Vitamin B2 in wheat increased 400% and in Oat B-2 increased by 1400%! All as a result of the germination process.
Traditionally, B-12 Vitamin was believed to be absent in vegetarians meals. Critics overlooked the fact that B-12 is heat sensitive and over 80% of its effectiveness is destroyed under normal cooking conditions. No one eats raw meat and the claim made that animal protein being the main source of B-12 has no leg to stand on. Studies show that B-12 is also supplied by the intestinal tract bacteria. Therefore, keeping the intestinal tract free of mucus, overheating, bad mixture of foods, and excess of sugar among other factors can all contribute to the mall absorption of vitamins. The ‘sprout-a-holic’ are guarantied an adequate supply of B-12 by having daily 2 to 3 cups of Mung Bean and Chick Pea sprouts which have being proved as rich in Vitamin B-12.
To give the readers an indication only, 1 oz. of Mung Bean (dried) will supply you with 1.2 mg of Thiamin, 2.4mg of Riboflavin and 4 oz. of Sesame can supply ample proteins. Viktoras Kulvinskas, author of “Sprout for the Love of Every Body,” found that carbohydrates in Mung Bean sprouts are equivalent to melon. Proteins equivalent to dry figs, calories are slightly less than papaya. Vitamin A in Mung Bean is equivalent to a lemon, Thiamin to an avocado, Riboflavin to a dry apple, Niacin to a banana, and Ascorbic acid to a pineapple.
Let’s have a closer look at one of the favorites…
Alfalfa : Alfalfa is one of the most complete and rich of all foods. In addition to its high content of vitamins and minerals, it is also high in proteins. Furthermore, it also contains every essential amino acid. Its detoxification surpasses most of other food tested. Higher resistance to disease and prevention of exhaustion were also reported in tests. Another study showed that Alfalfa contains eight essential enzymes that are important for food digestion. Being more technical, Alfalfa contains vitamin A, D, E, K, U, C, B1, B2, B6, B12, Niacin, Panthothanic acid, Inocitole, Biotin, and Folic acid. In the mineral range, it contains Phosphorus, Calcium, Potassium, Sodium, Chlorine, Sulfur, Magnesium, Copper, Manganese, Iron, Cobalt, Boron, and Molybdenum. It also contains fiber, Proteins, and trace elements such as Nickel, Lead, Strontium and Palladium. Therefore, it can be safely assumed that with few daily cups of combined Mung Beans and Alfalfa, as a supplement to your food, can make a world of difference.
“The EasyGreen system was designed,” says Sol, the president of Seed & Grain Technologies, “under the philosophy of ‘make your own supplements at home – hassle free.’ Our product does just that.” On average, sprouts mature between 4 or 5 days. Home production is based on a consumption of one – 12″ cartridge per day.
The five cartridges supplied are used as follows:
• Tray marked 1 on day 1 – tray marked 2 will be filled with seeds on day 2 and so on.
After five days, cartridge number 1 is ready for harvest. A continuos supply of vitamins (1 cartridge per day) is then harvested on an ongoing basis.
ALSO SEE:
• Commonly Grown Sprouts and their Growing Cycles
• Natural Toxins in Sprouted Seeds: Separating Myth from Reality
The Effort?
Harvest a cartridge per day, sprinkle a fresh bed of seeds and place the cartridge back in the EasyGreen.
In part three of these series of articles, we will discuss the healing properties of the different sprouts under “ The Sprout Corner“. We also welcome any questions about sprouts.
