Nutritional values ​​of sprouts

The revival of enzyme activity is inevitably accompanied by the synthesis of vitamins, which, in fact, are nothing more than the components of various enzymes. The content of vitamins in sprouts is many times higher than in seeds, from which they developed. For example, the vitamin A content may increase by a factor of 3, and vitamin C up to 6 times. In sprouts (for example legumes and wheat) even vitamin B12 is present, which is believed to be typically animal (i.e.. found only in foods of animal origin).
A high proportion of minerals is also associated with the revitalized changes during the germination period, such as calcium, Phosphor, potassium, sodium, iron, chlor, zinc, iodine and others. Wheat sprouts, for example, It is said to be one of the best sources of zinc. In addition to vitamins, proteins, enzymes, of minerals, sprouts also contain natural fiber - with such a diet, the use of bran becomes unnecessary.
Another precious ingredient of green sprouts (such as alfalfa, radish, cabbage, Clover) and seedlings is the pigment chlorophyll - a wonderful substance, bearing responsibility for life on Earth on its green shoulders (in the process of photosynthesis of the plant, thanks to chlorophyll, they use solar energy to produce food, which, after all, is used by all the inhabitants of the Earth). Chlorophyll given in food also works an extraordinary miracle, improving blood quality, (especially by increasing the amount of red blood cells), presumably due to the similarity of the chlorophyll molecule to the heme red pigment molecule.