There is endless information about how nutritious sprouts are on the web.

Health Benefits of Sprouts
The power of sprouting comes from the fact that the plant's highest nutritional value is as a sprout, decreasing as the plant matures. Sprouts contain abundant food enzymes which slow aging. They are "biogenic," living foods that transfer their vitality and renewal to you! Sprouts contain:

  • Twice as much protein as spinach and four times more than lettuce!
  • Low in calories
  • High in energy

According to information from the International Sprout Growers Association, the nutritional value of sprouts have a long history. It has been written that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders over 5,000 years ago. Although sprouts have continued to be a main staple in the diets of Americans of Oriental descent, it has taken centuries for the West to fully realize its nutritional merits.

Today the results of scientific experiments  tell us that Sprouts are a good source of protein and vitamin C with low fat, high fiber and no cholesterol.

 In today's world if you're not eating some kind of sprouts, your life force is being depleted.          

 See what Oprah has to share about sprouts.                 Broccoli Sprouts                                                                                              

What are sprouts good for?                       By Dr. Mercola        

The main reason for eating sprouts is about nutrition and digestion. It's essentially about getting the most benefit out of a plant in the most biologically concentrated form. When you sprout foods, you increase proteolytic enzymes that make both carbohydrates and proteins digestible. While your body produces proteolytic enzymes when you eat foods that don't contain digestive enzymes, your body is forced to manufacture them (instead of making enzymes it should be making). After a while, your body's ability to produce the right enzymes wanes along with its ability to fight off disease.

Reasons to Eat Sprouts, a Living Food with Amazing Health Benefits

Sprouts are a "super" food that many overlook. In addition to their nutritional profile, sprouts are also easy to grow on your own. I started sprouting seeds in ball jars 10 to 15 years ago. A Care2 article published last year listed 10 reasons for eating sprouts, including the following. For the rest, please see the original article:

Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables, allowing your body to extract more vitamins, minerals, amino acids and essential fats from the foods you eat
Both the quality of the protein and the fiber content of beans, nuts, seeds and grains improves when sprouted
The content of vitamins and essential fatty acids also increase dramatically during the sprouting process. For example, depending on the sprout, the nutrient content can increase as much as 30 times the original value within just a few days of sprouting. Sunflower seed and pea sprouts tend to top the list of all the seeds that you can sprout and are typically each about 30 times more nutritious than organic vegetables you can even harvest in your backyard garden
During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable
Sprouts are the ultimate locally-grown food, and can easily be grown in your own kitchen, so you know exactly what you're eating. And since they're very inexpensive, cost is no excuse for avoiding them
Sprouts as Medicine

Sprouts-as-medicine.com5 is a good source for things relating to sprouts: their health benefits, recipes, and how to grow your own. The British verticalveg.org6 is another. The latter gives helpful growing tips for each month of the year. One of the benefits of sprouts is that you can grow them year-round, even when it's cold and dark. The article 6 Easy Steps to Sprout Heaven7 teaches you how to grow your own sprouts, from start to finish. While you can sprout a variety of different beans, nuts, seeds and grains, sprouts in general have the following beneficial attributes:

Support for cell regeneration
Powerful sources of antioxidants, minerals, vitamins and enzymes that protect against free radical damage
Alkalinizing effect on your body, which is thought to protect against disease, including cancer (as many tumors are acidic)
Abundantly rich in oxygen, which can also help protect against abnormal cell growth, viruses and bacteria that cannot survive in an oxygen-rich environment

Common Sprouts and Their Superior Nutritional Profiles

Some of the most commonly sprouted beans, nuts, seeds and grains include:

Broccoli: known to have anti-cancer properties, courtesy of the enzyme "sulforaphane"

Alfalfa: a significant dietary source of phytoestrogens. Also a good source of vitamins A, B, C, D, E, F, and K

Wheat grass: high in vitamins B, C, E and many minerals

Mung bean: good source of protein, fiber, vitamin C and A

Clover : significant source of isoflavones

Lentil sprouts: contain 26 percent protein, and can be eaten without cooking

Sunflower: contains, minerals, healthy fats, essential fatty acids, fiber, and phytosterols. It's also one of the highest in protein

Pea shoots: good source of vitamins A, C and folic acid and one of the highest in protein

My two favorites are pea and sunflower sprouts. They provide some of the highest quality protein you can eat. They have radically improved the nutrition of my primary meal, which is a salad at lunch. They are a perfect complement to fermented vegetables. It is hard to imagine a healthier combination that provides the essentials of nutrition very inexpensively.

Simple Ways to Increase Your Veggies

Two of the easiest and most efficient ways to optimize your vegetable intake is to juice your vegetables and add sprouted seeds. Not only will juicing help your body absorb all the nutrients from the vegetables by making them easily digestible, but you're also avoiding the risk of damaging any of their sensitive micronutrients through cooking. Cooking and processing food destroys many micronutrients by altering their shape and chemical composition. And the sprouting process tends to increase nutrient content and bioavailability of nutrients. Sprouts also contain valuable enzymes that allow your body to absorb and use the nutrients of all other foods you eat.

Another benefit of juicing is that it allows you to add a wider variety of vegetables to your diet that you might not normally enjoy eating whole. This way, you're working with the principle of regular food rotation, which will lessen your chances of developing food allergies. For more in-depth guidelines and information about juicing, I recommend you review the juicing section of my nutrition plan.

But whatever method you choose, juiced, whole, sprouted or cooked, please make it a point to eat your veggies. This is one food group that is incredibly diverse, so there's a wide variety to choose from and plenty to suit virtually everyone's tastes. And mounting evidence shows that eating vegetables every day is a cornerstone of good health, and a habit that can go a very long way toward preventing disease of all kinds, including cancer.Type your paragraph here.

To read the full article and more  visit           Dr Mercola