Sprouts are a nutritional powerhouse you can grow indoors all yearlong. There are many different grains, legumes and seeds you can use for sprouting. Common ones are beans, peas, mung beans, buckwheat, hulless barley, wheat, Quinoa, Horse gram, French lentils, whole Masoor (red lentils), & chick peas (Garbanzo beans).  You can sprout any wholegrain or seed.

Nutrition Facts:

• Sprouts are very rich in many vitamins and minerals such as vitamin C, A and K manganese, riboflavin, copper.
• Selenium content of raw broccoli is 1mg versus 28mg in one cup of broccoli sprouts. They also contain fiber, &protein.
• Lysine is an amino acid needed to treat cold sores and helps to improve immune strength. Lysine is increased significantly when seeds are sprouted.  Antioxidant content in sprouts is much higher than dried seeds.
• Proteins change during sprouting process, with boosted nutritional value. Even 3-day old sprouts have many nutritional benefits.
•  Enzymes act as catalysts for your body to function. As you get older your body’s ability to produce enzymes diminishes slowly. Sprouts contain enzymes that help with digestion of carbohydrates and proteins.
• Sprouts are alkalizing to your body. Excess acid in your body brings down immune strength and induces cancer.

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