What are Sprouts?
Sprouts are a type of vegetable that are just beginning to grow. They are packed with nutrients, making them a great addition to any diet. Sprouts come in many varieties, including alfalfa, bean, broccoli, and clover.
Benefits of Sprouting
One of the main benefits of sprouting is that it increases the nutrient content of the vegetables. When a seed begins to sprout, it activates enzymes that break down starches and proteins. This process increases the availability of vitamins and minerals, making them easier for the body to absorb. For example, sprouted lentils have been shown to have more vitamin C and iron than unsprouted lentils.
Another benefit of sprouting is improved digestion. Sprouts are high in fiber, which can help regulate digestion and prevent constipation. They also contain enzymes that aid in the digestion of carbohydrates, proteins, and fats. This can be particularly beneficial for people who have difficulty digesting certain foods.
Finally, sprouts may have cancer-fighting properties. They are high in antioxidants, which help protect cells from damage. Some studies have also found that sprouts may have anti-cancer effects. For example, broccoli sprouts contain a compound called sulforaphane, which has been shown to reduce the risk of some types of cancer.
How to use Sprouts?
There are many ways to incorporate sprouts into your diet. They can be added to salads, sandwiches, and wraps. They can also be used as a topping for soups and stews. Some people even enjoy eating them as a snack.
In summary, sprouts are a nutritious and versatile addition to any diet. They offer a range of health benefits, including increased nutrient content, improved digestion, and potential cancer-fighting properties.
References:
- Ambigaipalan P, Shahidi F. Antioxidant and health benefits of nut sprouts. Food Chemistry. 2015; 169: 289-297.
- Benincasa C, Pellegrini G. Influence of Sprouting on Nutritional and Functional Properties of Legumes and Cereal Grains. International Journal of Food Science. 2016; 2016: 1-16.
- Kim M, Kim H, Kim Y. Sulforaphane Mitigates Acute Inflammation in Mice by Stabilizing the Nrf2 Transcription Factor. Journal of Medicinal Food. 2017; 20(10): 982-989.
- Ambigaipalan P, Shahidi F. Antioxidant and health benefits of nut sprouts. Food Chemistry. 2015; 169: 289-297.
- Benincasa C, Pellegrini G. Influence of Sprouting on Nutritional and Functional Properties of Legumes and Cereal Grains. International Journal of Food Science. 2016; 2016: 1-16.
- Kim M, Kim H, Kim Y. Sulforaphane Mitigates Acute Inflammation in Mice by Stabilizing the Nrf2 Transcription Factor. Journal of Medicinal Food. 2017; 20(10): 982-989.
