Why it’s a good idea to consume sprouted plants

Organic sprouted celery

Sprouts simply put, are plants at the beginning stages of life. “Sprouting” happens when a seed cracks open for the first time and sends a root or a leaf shoot upward out of the soil and into the open air. The sprouting stage of growth provides unique health benefits associated with this stage of growth. Each sprout may contain as many phytochemicals as an entire plant, and there are about 4000 baby plants in a package of sprouts, so a little goes a long way!

Sprouts are often more concentrated in certain nutrients, including some key antioxidants, when compared with fully mature plants. For example a cup of broccoli sprouts contains as much as 7.5 milligrams of vitamin E, compared to 1.5 mg in one cup of raw or cooked broccoli. Selenium, an antioxidant mineral has an even greater proportion: 28 mcg compared to 1.5 in the mature version of the vegetable.

While we’re touting broccoli, in his book Sprout It! Steve Meyerowitz points out that sulforaphane, which is found in broccoli, kale, turnip, garlic, onion and Chinese cabbage (bok choy) is known to prevent cancer. Other green vegetables, high in phytochemicals, prevent certain types of cancer. 

So you see, sprouts are a potent source of antioxidants. They are also alkalizing to the body. Both of these effects are essential for protecting against disease and strengthening the immune system. Following is a list of some other health benefits of sprouts:

• A good source of essential fatty acids, which many diets are lacking in.
• An excellent source of fiber.
• Rich in chlorophyll, if you allow them to reach their green leaf stage. (Chlorophyll is a powerful blood cleanser and blood builder.)
• A good source of vitamins. (The vitamin density of some seeds can increase from 100% to 2000% after several days of sprouting.)
• Filled with an array of essential minerals. (During sprouting, the minerals develop into a chelated form, making them easier for the body to utilize).
• A good source of protein. (One cup of mung bean sprouts has over 3 grams of protein)

For all their goodness, sprouted plants are not intended to replace the whole, fully mature vegetable. However they can be used as a garnish on a salad or a sandwich. I use a variety of sprouts on top of salads, anything from alfalfa, broccoli, sunflower, clover, cabbage and mung bean sprouts. These same sprouts are great on egg sandwiches. You can also get sprouted grain breads and sprouted legumes for cooking. It is interesting to note that some of these plants are not even palatable once they are mature. Alfalfa for example is only eaten in sprouted form. The same is true for clover, unless you have four legs!

In addition to the higher nutrient content, some people have an easier time digesting sprouts than their fully mature counterparts, likely due to the changes in carbohydrate and protein composition that occurs during sprouting allowing them to be processed more easily in the digestive tract. The same can also be said of sprouted grain breads. These breads are made sprouted whole grains instead of flour. 

You can buy sprouts in the produce section at the supermarket, or you can buy the beans or seeds, and make your own. All you need is a jar with a mesh lid or screen. I have some mung beans - my fave sprouts - upside down in a jar right now waiting to sprout. They take 3-6 days. I will let you know how they turn out!

Mung beans - Day two