Despite being low in calories, sprouts are a rich source of nutrients and beneficial plant compounds. Their vitamin and mineral content varies based on the variety.
However, generally speaking, the sprouting process increases nutrient levels.สมัคร ufabet Making sprouts richer in protein, folate, magnesium, phosphorus, manganese and vitamins C and K than un-sprouted plants.
For instance, several studies show that sprouting helps increase protein content. Sprouts also tend to contain higher levels of essential amino acids. With certain individual amino acids increasing by as much as 30% .
In addition, the proteins in sprouts may also be easier to digest. This is likely due to the sprouting process. Which appears to reduce the amount of Antinutrients. Compounds that decrease your body’s ability to absorb nutrients from the plant — by up to 87%.
Sprouts are also great sources of antioxidants and other beneficial plant compounds.
Moreover, studies show that foods made from sprouted beans may also be more nutritious.
For example, tofu and soy milk made from sprouted soybeans appear to contain 7–13% more protein, 12–24% less fat and 56–81% less antinutrients than tofu and soymilk made from un-sprouted soybeans
Sprouting tends to increase nutrient levels in the grain, legume, vegetable, nut or seed being sprouted. Sprouts also contain lower levels of antinutrients, making it easier for your body to absorb all the nutrients they contain.