Why Sprouts?

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.