Sprouts are low in calories but are rich in nutrients. The vitamins and minerals can vary depending on the kind of sprout. In most cases the sprouting process increases protein, folate, magnesium, phosphorus, manganese, vitamins C and K.
Amino acids can be increased by as much as 30% as a result of increased protein content. They are also easier to digest because of the reduced amounts of anti- nutrient levels. Anti-nutrients are compounds that decrease your body’s ability to absorb nutrients from the plant by up to 87%. Along with high antioxidant levels and other beneficial compounds.
Tofu and soy milk made from sprouted soybeans seem to contain 7-13% more protein, 12-24% less fat and 56-81% les anti-nutrients than tofu or soy milk made from sprouted soybeans.
Secret: Sprouts increase nutrient levels in grains, legume, veggies, nuts & seeds. They also contain lower levels of anti-nutrients.