Sprouts, the Super Veggies

Since the ‘70s sprouts have been a popular addition to sandwiches, salads, and other dishes. But they are also a source of potent nutrition.

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The process of sprouting seeds causes increased activity of hydrolytic enzymes, increased bioavailability of certain essential amino acids, B‐group vitamins, zinc, iron, magnesium, phosphorus, and other important minerals by breaking down anti-nutritional inhibitors found in un-sprouted seeds and grains.

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USDA scientists and others have tested commercially available varieties of tiny young plants like sprouts and found that on average they contained more than four times the vitamins and carotenoid antioxidants of their mature plant counterparts.  Plus, sprouts add delicious flavor and crunch that enhances the sensory aspect of any meal.  So sprouts are a true “Super Food.”