The nutritional value of sprouts was discovered by the Chinese thousands of years ago. Many sprouts have unique quantities of phytochemicals with nutraceutical properties, and play an important role in a balanced and healthy diet.
A sprouted mung bean has the carbohydrate content of a melon, the vitamin A of a lemon, the thiamin of an avocado, the riboflavin of a dried apple, the niacin of a banana and the ascorbic acid of a loganberry.
From a dietary standpoint, sprouts are a reliable, year-round source of vitamin C, beta-carotene and many B vitamins (e.g. folacin). Sprouts also preserve your body’s enzymes and remove anti-nutrients or enzyme inhibitors, aiding in digestion and sparing your natural enzymes. In many cases, people who are unable to eat unsprouted wheat have no problem consuming sprouted wheat .
Nearly any vegetable or grain can be consumed from sprouts. Broccoli, canola, cauliflower, and mustard green sprouts are loaded with vitamins, minerals, protein, enzymes, and chlorophyll.