Benefits from eating sprouts
Enzyme-rich diet – more energy
The abundance of enzymes in sprouts, as in fresh vegetables and fruit, is what makes this food different from others. Every seed is part of the plant’s nutritional storehouse, containing vitamins, minerals, protein, fat, and
carbohydrates. Under the right conditions, and with the addition of water and warmth, the seed begins to sprout, releasing a huge amount of energy. A natural chemical reaction takes place: enzymes form and transform the
seed’s nutritive elements into the nourishment that the plant needs in order to grow. During sprouting, carbohydrates are transformed into simple sugars, complex proteins into amino acids, and fats into fatty acids, all of which are compounds that are easily digested by the body. Large quantities of vitamin C form during sprouting, as well as other vitamins, including vitamins A and E. Furthermore, spouts absorb minerals and trace elements from the water in which they grow. The minerals in spouts are easily digested and readily
absorbed into the blood. Instead of using the body’s own energy and enzyme reserves to digest food, the enzymes in sprouts break nutrients down into a form that the body can utilize and release into the blood through the mucous membranes of the digestive organs. In this way, sprouts conserve the body’s energy reserves. At the same time as they supply the body with high-quality nutrients and energy, sprouts also promote the organism’s possibilities for renewal, thus keeping the body young and full of energy.
Phytochemicals – protection against disease In addition to enzymes, which are important for digestion, sprouts contain an abundance of complex phytochemicals. Some of these substances are released in plant cells during digestion and are then able to renew and protect the cells in the human body.
Several studies in various countries have confirmed that the substance glucorafanine is found in large amounts in broccoli sprouts. When glucorafanine is digested and broken down in the digestive tract, it is transformed into the bioactive substance sulforafane, which research has shown can — among other things —