Nutrition
WHY SPROUTS.
Sprouts are alive when you eat them. They are fresher than fresh and one of nature's superfoods. The vitamin and mineral content of sprouts increases by up to 600% as they grow. They are low in fat and high in fibre and packed full of excellent nutrition.
Because they are still growing when you eat them they contain powerful enzymes which other foods don’t have. They are also full of chi, the word the ancient Chinese developed to describe the natural energy in all living things. When you eat sprouts you are consuming this energy. Healthy food is a sure way to a healthier and happier you.
HOW TO USE SUPERSPROUTS.
Sprouts can be eaten raw as a salad. They can also be added to soups, stir fries, stews, casseroles, pasta dishes, curries, sandwiches, wraps or pitta breads. They are very versatile and can be used in almost any dish but the less you cook them the better and more nutritious they are. If you add them to soups or stir fries etc. add them at the end so you don't over cook them and then they will retain more of their amazing nutritional value.
Sprouts can also be added to porridge or blended with fruit and other vegetables to make juice and smoothies.
ORGANIC
All our sprouts are grown from organic seeds and beans. they are completely chemical and GM free. We just add filtered water.
Everything is 100% natural and 100% wholesome.
SOME MORE INFORMATION
Seeds are packed with stored nutrients just waiting for moisture to start the germination process. Germination is simply the birth and growth of a baby plant.
A common sunflower seed, for example, is only 1/4 inch long, but it contains the blueprint necessary to provide the development of a 6 foot plant.
A grain of wheat increases its vitamin E content by 300% after only 2 days of growth and the B2 vitamin riboflavin jumps from 13 mg to 54 mg in the same short time. In general, B vitamins can increase from 300% to 1400% depending on the variety of seed.
Enzymes that start the chemical process of a developing plant are abundant in sprouts and are excellent for digestion. Protein production in sprouts is also quite dramatic since it is needed for the growth and development of cells.
Alfalfa sprouts, soya bean sprouts and lentil sprouts are a complete protein just like meat. To have a complete protein a food needs 22 amino acids. A lentil in its unsprouted state has 20 amino acids but when it starts to sprout it develops 2 extra amino acids and becomes a complete protein. Alfalfa comes from the Arabic words "Allah" meaning God and "fa" meaning food. It is known as food of the Gods because of its incredible nutritional value and is fed to Arabian stud stallions used to breed top class race horses. It is also a good source of calcium.
HERE'S WHAT THE EXPERTS SAID
“An increased consumption of mung bean sprouts, particularly by people consuming Western type diets, could have a significant effect on cardiovascular disease, which is a major problem for these people. An increased consumption of plant seeds would provide a more economical way to feed people than via the animal industry”. [Savage, G.P. Nutritional Value of Sprouted Mung Beans, Nutrition Today, Vol 25:3, June 1990.]
In The Oxford Companion to Food, Alan Davidson notes that
"stir-frying bean sprouts releases a protein that isn't available when they are eaten raw. However, to maintain their crisp texture, they shouldn't be stir-fried for longer than about thirty seconds."
