Growing your own alfalfa, radish, or mung bean or other vegetable sprouts is easy and it’s a good way to add extra nutrition to your diet all year round.

1. Nutrition. Vitamins, minerals, amino acids and phytonutrients are concentrated in sprouts. Whatever nutritional value is in the seed is multiplied in the sprouts.
2. Digestibility. Sprouting cracks the hard shell of the seed and makes it more digestible. This isn’t a big deal in something like broccoli sprouts, but it is in grain sprouts. You have to really chew and chew wheatberries, and they are still not nearly as digestible as wheat sprouts. Because they are more digestible, sprouted beans don’t form as much intestinal gas as unsprouted ones do.
3. Taste. Sprouts taste good. Adding some radish sprouts to a sandwich gives it a spicy zip. Alfalfa sprouts in a salad add crunch and zest. Sprouts aren’t only good for you. They taste good, too. You can blend up the sprouts into a delicious nutrient rich juice, or even add sprouts to a fruit smoothie.
4. Freshness. You can have the freshest fresh vegetables year round. You can grow sprouts in your kitchen year round. All vegetables lose flavor and some nutrients after they’ve been harvested. From your sprouting jar to your sandwich is about as fresh a vegetable as you can get, packed with nutrition.
5. DIY. You can do it yourself. Growing sprouts is simple, it doesn’t take any special equipment and it’s inexpensive when you compare it to buying sprouts.

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This entry was posted on Tuesday, August 22nd, 2006 at 3:08 pm and is filed under Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.