Sprouts can be considered to be baby vegetables that are rich in active agents. Sprouts are typically seeds that have been germinated. Mostly eaten raw in the form of salads, sprouts can also be cooked. The downside to consuming sprouts in raw form is that they are susceptible to bacterial growth which may have an adverse effect on the body on consumption.
Commonly consumed sprouts are pulses such as legumes, mustard, soya bean, clover, broccoli, alfalfa, chick pea, green gram, etc. The recommended cooking technique for sprouts is to soak them for few hours and then cook them. Sprouting is considered to increase the vitamin content in seeds by two fold.
Sprouts are rich in the following key nutrients:
- Vitamin – Vitamin B, Vitamin C
- Minerals – Calcium, Iron, Zinc
- Phytonutrients like beta-carotene, indoles.
The following are the health benefits offered by sprouts:
- Sprouts prevent the occurrence of birth defects such as spina bifida in babies.
- Consuming sprouts reduces risk of heart disease.
- Consuming sprouts helps in maintaining the required amount of calcium and iron in the body and thereby improve bone density and prevent anemia.
- Sprouts aid in controlling the level of blood sugar.
- Sprouts impart strength to the immune system.
- Sprouts slow down onset and process of ageing.
Disclaimer: Any advice or information provided in this page should not be seen as a substitute for medical consultation, diagnosis or treatment. Your family physician knows better about your medical history and only they can provide you with personalized advice keeping in mind your unique needs.