Sprouting is a process that involves soaking, draining and rinsing seeds, grains, nuts and legumes for lengthy periods to improve their digestibility and nutritional value.
This germinating process breaks down some of the starch, which increases the volume of the nutrients and provide many other health benefits. These nutrients include fiber, vitamin B, folate, iron, vitamin C, zinc, magnesium, and protein.
Sprouted grains may also have less starch than the unsprouted ones, they help people who have problems digesting whole grains foods. Also sprouting grains and legumes decreases the number of antinutrients, which are naturally embedded in grains and legumes and may increase the absorption of protein and minerals, such as iron, zinc, calcium, magnesium and manganese. Antinutrients are compounds that reduce the absorption of certain nutrients within your body.
Advantages of consuming sprouted whole grains and legumes
- Consuming sprouted whole grains and legumes puts you at an advantage when you’re trying to lose body weight and waist circumference. They also contain a good amount of protein, which can reduce appetite and overall calorie intake which in turn regulates your body mass index.
- Sprouted legumes and whole grains are high in fiber, which can reduce blood sugar levels. The absorption of sugar into your bloodstream is slowed when your diet is rich in fiber, which prevents spikes and crashes in blood sugar levels.
- Eating sprouted legumes and whole grains can help lower blood pressure and blood cholesterol and may be associated with a lower risk of heart disease.
Sprouted grains and legumes can be consumed raw or cooked depending on how consumer prefers it. Eating whole-food products over pre-packaged and processed foods can increases your potential health benefits.
Try making sprouted grains and legumes a part of your healthy diet to take advantage of their many health benefits.