Sprouts Provide Pre-Digested Food

Sprouts supply food in pre-digested form, that is, food that has already been acted upon by the enzymes and made to digest easily.

During sprouting, much of the starch is broken down into simple sugars such as glucose and sucrose by the action of the enzyme 'amylase'. Proteins are converted into amino acids and amides. Fats and oils are converted into more simple fatty acids by the action of the enzyme lipase.

Also during sprouting, the beans lose their objectionable gas producing quality. Research has shown that oligosaccharides are responsible for gas formation. For maintenance of health, some amount of gas production is necessary but it should be within safe limits. As the process of germination ends and sprouting begins, the percentage of oligosaccharides is reduced by 90. Sprouts contain a lot of fibre and water and, therefore, are helpful in overcoming constipation.

Sprouts are an extremely inexpensive method of obtaining a concentration of vitamins, minerals and enzymes. They have in them all the constituent nutrients of fruits and vegetables and are 'live' foods. Eating sprouts is the safest and best way of getting the advantage of both fruits and vegetables without contamination and harmful insecticides.