There is an amazing increase in nutrients in sprouted foods when compared to their dried
embryo. In the process of sprouting, the vitamins, minerals and protein increase substantially
with corresponding decrease in calories and carbohydrate content. These comparisons are
based on an equivalent water content in the foods measured.
Analysis of dried seeds, grains and legumes shows a very low water content. But this increases up to tenfold when the same food is converted into sprouts. For accurate comparison each must be brought to a common denomination of equal water content to assess the exact change brought in nutritional value. Sprouted mung beans, for instance, have a 8.3 increase of water content over dried beans. Hence the nutritional value of sprouted and dried mung beans can be compared by multiplying the analysed nutrients of sprouted mung beans by the factor of 8.3. Based on this criterion, the changes found in sprouted mung beans when compared with the figures for the beans in the dried state are as follows:
* Energy content- calories Decrease 15 per cent.
* Total carbohydrate content Decrease 15 per cent
* Protein availability Increase 30 per cent
* Calcium content Increase 34 per cent
* Potassium content Increase 80 per cent
* Sodium content Increase 690 per cent
* Iron content Increase 40 per cent
* Phosphorous content Increase 56 per cent
* Vitamin A content Increase 285 per cent
* Thiamine or Vitamin B1 content Increase 208 per cent
* Riboflavin or Vitamin B2 content Increase 515 per cent
* Niacin or Vitamin B3 content Increase 256 per cent
* Ascorbic acid or Vitamin C content An infinite increase
embryo. In the process of sprouting, the vitamins, minerals and protein increase substantially
with corresponding decrease in calories and carbohydrate content. These comparisons are
based on an equivalent water content in the foods measured.
Analysis of dried seeds, grains and legumes shows a very low water content. But this increases up to tenfold when the same food is converted into sprouts. For accurate comparison each must be brought to a common denomination of equal water content to assess the exact change brought in nutritional value. Sprouted mung beans, for instance, have a 8.3 increase of water content over dried beans. Hence the nutritional value of sprouted and dried mung beans can be compared by multiplying the analysed nutrients of sprouted mung beans by the factor of 8.3. Based on this criterion, the changes found in sprouted mung beans when compared with the figures for the beans in the dried state are as follows:
* Energy content- calories Decrease 15 per cent.
* Total carbohydrate content Decrease 15 per cent
* Protein availability Increase 30 per cent
* Calcium content Increase 34 per cent
* Potassium content Increase 80 per cent
* Sodium content Increase 690 per cent
* Iron content Increase 40 per cent
* Phosphorous content Increase 56 per cent
* Vitamin A content Increase 285 per cent
* Thiamine or Vitamin B1 content Increase 208 per cent
* Riboflavin or Vitamin B2 content Increase 515 per cent
* Niacin or Vitamin B3 content Increase 256 per cent
* Ascorbic acid or Vitamin C content An infinite increase
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