Sprout Mung

Here what you need to know about Sprout Mung.

It is an amazing increase in nutrients in sprouted foods when compared to the dried embryo. In this process of germination, vitamins, minerals and protein to grow, while the corresponding reduction of calorie and carbohydrate content. These comparisons are based on an appropriate water content in food is measured. Analysis of dried seeds, grains and legumes shows a very little water. But that is up to tenfold when the same food in seedlings. A more accurate comparison each must have a common denomination of equal water an accurate assessment of changes in nutritional value.

Sprouted Mung beans, for example, is an increase of 8.3 water of dried beans.

Therefore, the nutritional value of sprouted and dried Mung beans can be obtained by multiplying the
Analysis of nutrients of sprouted Mung beans by a factor of 8.3. Based on this criterion, the
Changes in sprouted Mung beans compared with the numbers in the beans, the
Dried stand as follows:

Energy content - taking 15 percent of calories

Total carbohydrate content Decrease 15 per cent

Protein availability Increase 30 per cent

Calcium content Increase 34 per cent

The potassium-80 per cent increase

Sodium increase 690 percent

Iron by 40 percent

Phosphorus content in addition to 56 percent

Vitamin A content Increase 285 percent

Thiamine or Vitamin B1 content Increase 208 percent

Riboflavin or Vitamin B2 content Increase 515 percent

Niacin or Vitamin B3 content in addition to 256 percent

Ascorbic acid or vitamin C content of the infinite growth

The increase in protein availability is of great importance. It is a valuable indication that the
Increased nutritional value of food when sprouted. The simultaneous reduction in carbohydrate --
Content indicates that many carbohydrate molecules are broken down by branches, so that
an absorption of atmospheric nitrogen and reforming into amino acids. The resulting protein is
easily digestible of all proteins in food.

A significant increase in sodium content supports the view that sprouted foods offer
nutritional properties. Sodium is necessary for the digestive diseases, gastro-intestinal tract
and also to remove carbon dioxide. Together with the significant increase in vitamins,
Sodium significantly promote the easy digestibility of sprouts.
The dried seeds, grains and legumes do not contain any discernible traces of ascorbic acid, but when
Sprouted grains, they show very significant amounts, which are important for the body is able to
Metabolism of proteins. Continuous growing of ascorbic acid from their absorption
Without the elements during growth.

Sprouts are a number of other advantages. They provide food predigested, it is food --
That have already implemented are enzymes and easily digested. During
Incubation, a lot of strength in simple sugars like glucose and sucrose
the enzyme 'amylase'. Proteins are amino acids and amides. Fats
and oils are turned into simple fatty acids, whose enzyme lipase.
In a time of germination, the beans lose their harmful gas producing quality. Research has shown
that oligosaccharides are responsible for gas formation. Maintenance of health, some
Amount of gas production is necessary, but it should be in secure borders. As the process
germination ends and sprouting begins, the percentage of oligosaccharides, 90
Sprouts contain much more fiber and water, and therefore it is beneficial in overcoming constipation.

The sprouts are a very cheap way to the concentration of vitamins and minerals
and enzymes. You have all the tools, the establishment of the nutrients in fruits and vegetables, and they are
"Living" foods. Eating sprouts is the safest and best way to take advantage of the fruit and
Vegetables without contamination and harmful insecticides.

However, it is certain that the seeds and dried beans purchased for storage, the
they are fresh, unsprayed and packaged foods. Semen, packaged for planting purposes
contain mercury compounds or other toxic chemicals.