Sprouts Have the Highest Concentration of
Nutrition per Calorie of Any Food
Sprouts are rich sources of vitamins, minerals, trace minerals, enzymes, antioxidants, chlorophyll and protein. They are low calorie and contain little or no fat. The fat they do contain is the healthy fat that your body needs. As some of the most nutritious foods that exist, they make a great addition to any healthy eating plan. Use in salads, on sandwiches, added to soups or stir fried with vegetables. Enjoy these nutrient-packed delicacies as a snack all by themselves or added as a garnish to a main dish. Eat them raw or cooked. Of course, as with all food, the nutritional value is greater when they are eaten raw. But eating them cooked is better than not eating them at all.
Sprouting magnifies the nutritional value of the seed. It boosts the B-vitamin content, triples the amount of vitamin A and increases vitamin C by a factor of 5 to 6 times. Starches are converted to simple sugars, making sprouts very easily digestible. You can have them fresh all year round, even when fresh vegetables are hard to find. It's easier than planting a garden outside and they're ready much quicker. You can even grow them when the ground outside is frozen solid. And the best part is that you can grow the freshest, tastiest sprouts right in the comfort of your own kitchen. It takes less than 2 minutes a day and they are ready in 1½ to 7 days, depending on the variety.
You can sprout seeds, beans, grains and nuts. Some of the most popular varieties are alfalfa, broccoli, red clover, radish, mung beans, lentils, garbanzo beans and peas.
These will sprout best in your Tony Hornick hydroponic sprouter.
Mung bean sprouts are the ones you typically see in Oriental cooking. Mung beans should be sprouted in the dark to avoid a bitter flavor. They are ready when they are 1.5 to 2 times longer than the bean. Abundant in vitamins A, B, C and E, the minerals iron, potassium, calcium and magnesium, and amino acids, they contain 20% protein.
Garbanzo beans, also known as chickpeas, can be sprouted to make delightfully delicious hummus. It is much richer in nutrients than hummus typically made from cooked chickpeas. They can also be used in salads, soups or stir fried or steamed with other bean sprouts and vegetables. These sprouts are plentiful sources of vitamins A, C and E, the minerals iron, calcium, magnesium and amino acids. They contain 20% protein.
Pea sprouts are delicious raw or cooked. They can be sprinkled on salads and added to soups. In addition, they can be steamed or stir fried with other bean sprouts and vegetables. They are rich sources of vitamins A, B, C and E, all the essential amino acids, the minerals calcium, iron and phosphorus. They contain 26% protein.
Lentil sprouts, like pea sprouts, are very tasty and can be eaten raw or cooked. Add them to salads, soups, casseroles or steam or stir fry them with other vegetables. Rich in vitamins A, B, C and E, the minerals iron, calcium and phosphorus. They contain 26% protein.