Sprouting can enhance the digestibility of seeds, nuts, and legumes. It reduces anti-nutrients like phytic acid and enzyme inhibitors.
Sprouts can increase the protein content of seeds, grains, and legumes and improve the quality of the protein by enhancing the amino acid profile.
The fiber content in sprouts can help promote satiety and reduce overall calorie intake, which may be beneficial for weight management.
Some studies suggest that sprouts may have a positive impact on blood sugar levels.
The fiber, vitamins, and minerals in sprouts may contribute to cardiovascular health by helping to lower cholesterol levels & regulate blood pressure.
The vitamins and minerals found in sprouts, particularly vitamin C, contribute to a healthy immune system.