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The Value of Sprouts: Year-Round Vitamins And Enzymes

January 29, 2013

SproutsSprouts are one of the most complete and nutritional of all foods tested. Sprouts are real life Vitamins, Minerals, Proteins, and Enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the USA, numerous scientific studies suggest the importance of sprouts in a healthy diet.

A sprouted Mung Bean has a carbohydrate content of a melon, vitamin A [content] of a lemon, thiamin [content] of an avocado, riboflavin [content] of a dry apple, niacin [content] of a banana, and ascorbic acid [content] of a loganberry.

Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked. Less food is required, yet more nutrients reach the blood and cells. The sprouting process under the action of light, creates chlorophyll. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia.

Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. (Synthetic supplements are not life food.)

The chemical changes that occur in the sprouting seed activate a powerful enzyme factory, never to be surpassed in later stage growth of any regumes. The rich enzyma concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream.

To begin with, sprouts are the most reliable year-round source of vitamin C, carotenoid A, and many B vitamins (such as [folate]). Sprouted grain appears to prevent depletion and earlier disappearance of youth due to sexual practice (vitamin E). 

Dry seeds, grains, and legumes, while rich in protein and complex carbohydrates, contain no vitamin C. But after sprouting, they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decent soil or taken from your own garden, seeds, grains, and legumes will be high in organic minerals – so your sprouts will be an excellent source of minerals as well as vitamins.

The great advantage in getting vitamins from sprouts you grow yourself is that you get a consistently high vitamin content without losses. In the dead of winter, sprouts will provide a consistently reliable source of fresh, high-nutrient vegetables rich in vitamin C, vitamin A, and B vitamins.

Sprouts are living foods. They need to be fresh. Freshly picked from your own sprout garden, they contain the highest level of enzymes and vitamins. If they are immediately refrigerated, the “life force” will stay in the seed as they remain fresh and slowly continue to grow, and their vitamin content will actually increase. Contrast that with store-bought fruits and vegetables, which start losing their vitamins as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.

If they are not immediately refrigerated after harvest, they will stop growing and the enzymes and vitamins will start decomposing. As that happens, the enzyme and vitamin content will decline rapidly. When you buy sprouts at the supermarket, there’s no telling how long they’ve been out on the shelves and exposed to room temperature. Even several hours of sitting in room temperature will cause a rapid loss of enzymes and vitamins. Those long, white, Mung bean sprouts seen in the store or at the salad bar have probably been treated with mold inhibitors so they could be grown to that length and preserved at room temperature. (By Dr. William S. Peavy and Warren Peary , from the book ‘Super Nutrition Gardening’.)

[S]prouted beans, grains, nuts, and seeds are extremely easy to digest. Sprouting essentially pre-digests the food for us by breaking down the concentrated starch into simpler carbohydrates and the protein into free amino acids, so our own enzymes don’t have to work so hard. If you’ve ever had trouble digesting beans properly, just sprout them and you’ll have no trouble at all.

Sprouting also removes anti-nutrients such as enzyme inhibitors, and that makes sprouts even easier to digest, further sparing enzymes. Another anti-nutrient is phytates, which is what stops some people from enjoying grains such as wheat. Many people who can’t eat unsprouted wheat find they can eat all the sprouted wheat they want with no problem.


Perhaps the greatest thing sprouts provide is enzymes. The enzymes in sprouts are a special protein that helps our body digest the nutrients in our food and boosts the life-giving enzyme activity in our body. Food enzymes are only found in raw foods. Cooking destroys them. While all raw foods contain enzymes, the most powerful enzyme-rich food are sprouted seeds, grains, and legumes. Sprouting increases the enzyme content in these foods enormously, to as much as forty-three times more than non-sprouted foods.

Sprouting greatly increases the content of all enzymes, including proteolytic and amylolytic enzymes. These enzymes digest proteins and carbohydrates (starches). They are normally produced inside the body but are also found in great concentration in raw sprouted foods. Researchers such as Dr. Edward Howell have shown how food enzymes aid us in the digestion of all the proteins, starches, and fats eaten in the same meal through their action in both saliva and the upper part of the stomach. These food enzymes can take the place of some of our body’s own enzymes, and this is very significant.

The digestion of food takes a high priority and forces the body to produce a copious flow of concentrated digestive enzymes when there are no enzymes in our food. All of us loose our ability to produce concentrated digestive enzymes as we grow older. As this happens, we are less able to use the vitamins, minerals, and other nutrients in our food, and we lose the ability to produce adequate amounts of all the other enzymes we need.

Researchers such as Dr. Edward Howell have shown that much of this breakdown in the body’s ability to produce enough enzymes is due to the overproduction of concentrated digestive enzymes over many years. The body has only a limited capacity to make enzymes, and this overproduction of digestive enzymes over many years is directly responsible for the body’s loss of all the other enzymes.

By squandering our enzyme-making capacity on digestive enzymes, the production and activity of all the other enzymes needed in our body is reduced. As enzyme activity is diminished in the cells, there is an acceleration of the aging process caused by free radical damage and other things that make us increasingly susceptible to disease.

When we get enzymes from our food, it spares our body from having to make such concentrated digestive enzymes. Eating enzyme-rich foods such as sprouts allows our body to maximize its production of non-digestive enzymes, and that helps us produce an adequate level of enzymes all our life. And the higher the level of enzyme activity, the healthier and biologically younger we are going to be.

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  1. An additional note. Sprouts not properly handled prove to be a fertile ground for bacteria overgrowth. This why most non-organic food factories use anti-mold agent on the sprouts.
    This site promotes only organic foods and supplements. The sprouts shoud come from an organic source, and be carefully handled. Ask for information at the whole foods or organics store.

  2. Good Article!

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