Nutrition and Product Information
Nutrient Powerhouses
Ok, so now for some real “dirt” on our hyroponically-grown sprouts...what makes us happy to supply these things! Why should you eat them!
Seeds are a storehouse of vitamins, minerals, essential fatty acids and enzymes as well as one of the greatest sources of protein in the vegetable kingdom. By weight, most sprouts contain twice the protein of meat. Sprouts are sodium free with no cholesterol or saturated fat.
Sprouting, or germination, of most any seed results in some important changes to the seed:
· Nutrients are broken down and simplifies; protein into amino acids fats into essential fatty acids, and starches into sugars. Minerals chelate, or combine, with protein in a way that increases their utilization. All of these processes increase nutrition and improve digestion and assimilation.
· Proteins, vitamins, enzymes, minerals and trace minerals multiply from 300 to 1200 percent.
· In the last few days of sprouting, lighting is used to ‘green’ the sprouts, adding healthy chlorophyll.
· Certain acids and toxins which would ordinarily interfere with digesion are reduced and/or eliminated.
· Alfalfa
Alfalfa sprouts are one the of better-known sprouts. Alfalfa has a rich concentration of vitamin A, B-complex, C, E, and K, along with calcium, iron, magnesium, potassium, phosphorus and other trace minerals. The fiber in alfalfa has been found successful in pushing cholesterol out of the arteries, while its saponins scrub and dissolve it. Not only has it shown to reduce LDL’s (the bad cholesterol), but it also increases the HDL by 40% in one study. A generous 2-ounce serving of Alfalfa sprouts contains only 15 calories.
· Broccoli
Broccoli sprouts are best known for their anti-cancer properties. “Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk”, says John Hopkins University scientist Paul Talalay. These compounds, called isothiocyanates, are also well-known as potent stimulators of enzymes that naturally detoxify the body. We’re happy to be selling them by themselves, not mixed with other sprout types.
· Clover
Clover sprouts contain the most significant dietary source of isoflavones of any sprout variety. Isoflavones have been proven to have powerful anti-cancer properties. They are rich in phytochemicals, in particular genistein, which is known to prevent the formation of new blood vessels inside a tumor
· Mung Beans
Mung bean sprouts offer 14 grams of protein per cooked cup, and are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate and vitamin C. 3 ounces of mung bean sprouts have only 30 calories.
·Radish
We sell radish sprouts as part of our delicious Spicy sprout mix. They’re high in Vitamins C and A, and a good source of calcium. Not to mention, a beautiful purple coloring that will make any dish stand out.
-Onion
Premium onion sprouting seed are mixed with clover to create our most flavorful sprouts. If you like the smell of fresh green onions, these are for you. Extraordinarily long shelf life to boot.
-Legumes
We have revived everyone's favorite "Living Legumes" mix!! Eat fresh as a snack, sautee, make into hummus or "meatballs" or veggie patties..the possibilities are endless! Check out our recipes page for some great ideas, and check out the writeup these got in Columbus Underground
Sources:
from “Sprouts At-A-Glance”, informal infomational packet, presented by ISGA (2000)
excerpts from Sprouts the Miracle Food by Steve Meyerowitz. (1998)
from http://www.healthyeatingadvisor.com/sprouts.html
from http://query.nytimes.com/gst/fullpage.html?sec=health&res=9904E4D81738F935A2575AC0A961958260
from http://www.healthyeatingadvisor.com/sprouts.html
from http://www.ayurbalance.com/explore_foodmungbeans.htm
