This post is in continuation to one of my previous posts Sprouts Wiki and tries to address the often asked question: Are Sprouts a Vegetable?
The answer is yes – sprouts are vegetables in a sense.
They are better than vegetables and are in fact known as “super-food”. In order to understand this we have to investigate what are sprouts and how they are formed.
What are Sprouts?
Sprouts are tiny nutritious very young plants mid-way between seeds and full plants. They look like little threads with peas on the top. They are rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals, as these are necessary for a germinating plant to grow.
Seeds are first rinsed to remove dirt and then soaked in water anything between 1 hour to 12 hours. Temperature and lighting has to be properly controlled for the germination to happen properly. These seeds when exposed to water and proper temperature, germinate into very young plants.
Sprouts are better than vegetables
During sprouting there is an increase in proteolytic enzymes or Proteases. Proteases help in digestion by making both carbohydrates and proteins digestible.
Sprouts contain Glucoraphanin. When sprouts are eaten glucoraphanin gets converted to
– raphanin, which is an antibiotic, and
– sulforaphane, which exhibits anti-cancer and antimicrobial properties
Glucoraphanin may slow and prevent arthritis (http://www.bbc.co.uk/news/health-23847632)
Sprouts contain 10x more Glucoraphanin than a mature vegetable.
Sprouts are better than grains
Sprouted grains are not allowed to grow fully and are picked before the seeds can grow using the starch. Hence sprouted grains contain less starch and less gluten and are suitable for people with gluten sensitivity. Over and above that they also have more vitamins, minerals, nutrients, and protein.
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