Superfoods - Sprouts Flashcards
Sprouts:
Description
Sprouts as seeds that have germinated and put out shoots. A range of seeds, grains and legumes can be sprouted.
Plant have their highest level of vitamins, minerals, enzymes, antioxidants and other nutrients in this early stage of their life-cycle
Sprouts examples;
Bean and pea sprouts : Lentil, adzuki, garbanzo, soybean, mung bean, Black bean, kidney beans, Green pea and snow pea sprouts
Sprouted grains: Brown rice, buckwheat, amaranth, quinoa, oat sprouts
Vegetable or leafy sprouts: radish, broccoli, beet, mustard green, clover, crest and fenugreek sprouts
Nut and seeds sprouts: almond, radish seed, alfalfa seeds, pumpkin seed, sesame seed or sunflower seed sprouts
Sprouts:
Energetics
Cooling
Sprouts:
Composition
Different sprouts have varied nutritional profiles but in general, they are a rich source of:
Protein
Magnesium, phosphorus, manganese,
Vitamins C, K and folate
Chlorophyll
Essential fatty acids
Antioxidants
Fibre
Sprouts:
Benefits and clinical applications
- Supports digestion
- Blood glucose control
Sprouts:
Supports digestions
- Sprouting releases enzymes which ‘predigest’ the nutrients in the seed, making them easier to assimilate and metabolise
- Insoluble fibre support intestinal health/elimination
Sprouts:
Blood glucose control
Shown to improve blood glucose balance in those with insulin resistance and Type II diabetes. Attributed to high-fibre content and increased ability to regulate the activity of amylase (which together decrease meal-derived glucose absorption). High amounts of antioxidants such as sulforaphane also have a protective effect against diabetic complications
Sprouts:
Practical use
Eating raw to preserve enzymes and nutrients. If including an warm dishes adding just before serving.
Uses: salads, soups, sandwiches pastas etc
For more information and ideas on sprouting go to: http://sproutman.com/
