Thanks for allowing the reblog Aristorganic. I had been meaning to do a similar post for some time but this does it for me and her photos are so much better than mine would ever be. A good post and check out her other post on growing vegetables from scraps, it’s great – as is her blog!!
Some Commonly used Sprouts
Alfalfa Sprouts are one of the finest food sources of saponins. Saponins lower the bad cholesterol and fat but not the good HDL fats. Animal studies have proved their benefit in arteriosclerosis and cardiovascular disease. Saponins also stimulate the immune system by increasing the activity of natural killer cells such as T- lymphocytes and interferon. The saponin content of alfalfa sprouts multiplies 450% over that of the unsprouted seed.
Lentil Sprouts are 26% protein. They can be cooked or eaten raw.
Onion Sprouts give distinct onion flavor without the tears and the waste! Onion sprouts are 20% protein and good source of vitamins A, C and D.
Mung Bean Sprouts are good source of protein, fibre and vitamin C. A 3 oz serving contains only 30 calories.
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