Sprouts.
Yes, they look a little like grass.
But this type of living food can not only be grown yourself (very VERY easily!), but can bring an incredible amount of nutritional benefits to your diet.
Sprouts can contain up to 100 times more enzymes than raw fruits and vegetables. Plus, during the sprouting process, the content of vitamins and essential fatty acids also increase! Sprouts can effectively support cell regeneration and they have an alkalizing effect on the body.
Here’s some of the most common sprouts and what they bring to the table:
- Broccoli Sprouts
Known to have anti-cancer properties, courtesy of the enzyme “sulforaphane”.
- Alfalfa
A significant dietary source of phytoestrogens. Also a good source of vitamins A, B, C,D, E, F and K.
- Wheat grass
High in vitamins B, C, E and many minerals.
- Mung Bean sprouts
Good sourse of protein, fiber, vitamin C and A.
- Clover sprouts
Significant source of isoflavones.
- Lentil sprouts
Contain 26% protein and can be eaten without cooking.
- Sunflower sprouts (these ones are really tasty!)
Contains minerals, healthy fats, essential fatty acids, fiber and phytosterols. It’s also one of the highest in protein.
- Pea shoots
Good source of vitamins A, C and folic acid and one of the highest in protein.
Time to get sprouting!
http://articles.mercola.com/sites/articles/archive/2013/04/08/eating-sprouts.aspx
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