Nutrients in Seeds and Sprouts of Alfalfa

Nutrients in seeds and sprouts of alfalfa, lentils, mung beans, and soybeans

Kylen, Anne M.; McCready, Rolland M.

Journal of Food Science (1975), 40(5), 1008-9 CODEN: JFDSAZ; ISSN: 0022-1147. English.

Dry seeds and sprouts of alfalfa, lentils, mung and soybeans were analyzed for selected nutrients. Sprouts compared on a solids basis contained Ca [7440-70-2], Fe [7439-89-6], and Zn [7440-66-6] at levels about the same as the seeds while protein was higher and fat content lower in sprouts. Total vitamin C [50-81-7], thiamine [59-43-8], niacin [59-67-6] and riboflavin [83-88-5] content was higher in sprouts than seeds, vitamin C showing the greatest increase. Cooking slightly lowered heat-labile nutrients in sprouts. Galactose-containing sugars of mung beans disappeared upon sprouting. Based upon chem. analyses, nutrient levels of sprouts compare favorably with other fresh vegetables.