Sprouts are seeds that have germinated and have then become young plants. Here are the types of sprouts that you may have heard of but didn’t know they fell under the sprout family. You can eat them raw or cooked. The more raw you keep them, the more nutritional value they maintain.
Bean and pea sprouts: lentils, adzuki, garbanzo, soybean, mung bean, black bean, kidney bean, green pea and snow pea sprouts.
Sprouted grains: brown rice, buckwheat, amaranth, kamut, quinoa and oat sprouts.
Vegetable or leafy sprouts: broccoli, beet, mustard green, clover, cress and fenugreek sprouts.
Nut and seed sprouts: Such as almond, radish seed, alfalfa seed, pumpkin seed, sesame seed or sunflower seed sprouts.
Many of the nutritional benefits of sprouts are that they are high in antioxidants. Meaning they are aid in fighting free radicals or sick cells.
Sprouts contain large amounts of insoluble fiber, which can ease digestion. They can also help in lowering bad cholesterol.
Sprouts may improve heart health by lowering “bad” LDL cholesterol, total cholesterol and blood triglyceride levels, while increasing “good” HDL cholesterol.Sprouts can be eaten raw or cooked. They are also easy to add to a wide variety of meals and snacks.
Secret: Sprouts can help lower blood sugar levels, help with digestion, and are easier to find than you think.