Health & Life

5 Foods That Sprout Not Only Harmless But Also Double Nutritional Values

If you sprout familiar food, not only does it not cause harm, but the nutritional value doubles.

23 January, 2024

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Brown rice

When sprouted, brown rice activates a large amount of enzymes. It also produces a variety of new hydrolyzing enzymes such as amylase, hemixenluaza, protease, and oxidoreductase. As a result, the energy and nutrients of brown rice will be changed and increased significantly.

Some molecules in brown rice also become smaller, and nutrients are converted into a more digestible and absorbable form than usual after sprouting. There have been many studies showing that sprouted brown rice is rich in vitamin A, B, E, niacin, and pantothenic acid.

In addition, the amount of calcium, magnesium, and other minerals in brown rice grains is usually in a form that is difficult to absorb and utilize. However, when sprouted, under the activation of phytase, phytic acid is decomposed, releasing minerals. Therefore, if you eat sprouted brown rice, your body will absorb these minerals completely.

However, many foods can become “poisonous” if you eat them when they have sprouted. Typical examples are potatoes, sweet potatoes, ginger, arrowroot, taro, moldy peanuts. At this time, they not only lose nutrients but also undergo chemical changes, causing poisoning, digestive disorders, and even cancer or life-threatening if there is too much toxin.

Ginger

Ginger is very easy to sprout, but there is no need to worry because sprouted ginger can still be used. However, when sprouted, the taste of ginger will not be as fragrant as before. At the same time, its nutrition will also be slightly reduced. In general, there is not much impact when consumed.

Storage method: Store ginger in a dark and cool place to slow down the sprouting time. At the same time, be careful to avoid eating rotten ginger, as it contains safrole, a highly toxic substance.

Garlic

Sprouted garlic will not change its color or become toxic, and we can eat it. Moreover, its nutritional value is even higher than at the beginning because sprouted garlic contains higher levels of antioxidants (anti-aging substances) than fresh garlic.

Storage method: Store in a cool and airy place, avoid sunlight.

Soybeans, mung beans

The nutritional value of soybeans and mung beans is very high, and after sprouting, they become sprouted soybeans or bean sprouts. In addition to diversifying the cooking methods and having more fiber, the nutrients of sprouted beans also increase significantly. For every 100g of unsprouted soybeans or mung beans, there are 0.35g of free amino acids, but this increases to 0.5g after sprouting for 1 day and reaches 1.5g on the 5th day.

At this time, sprouted beans also increase in vegetable protein content, while some substances that our bodies cannot absorb are reduced. At the same time, the sprouting process increases the vitamin C and vitamin E content in mung beans and soybeans several times. Vitamin C is particularly effective in enhancing immunity. After sprouting, soybeans contain a peak level of isoflavones, which is very good for female hormones.

Sprouted mung beans and soybeans also contain riboflavin, which is good for anti-aging, anti-inflammatory, and preventing oral diseases such as stomatitis and gum inflammation. However, it is recommended to limit the consumption of unsprouted bean sprouts because they may contain harmful substances to health due to the cultivation method using water and chemicals.

Lotus seeds

In sprouted lotus seeds, the nutritional quality and wonderful benefits of lotus seeds increase. In addition, the amount of phenolic alkaloids in the lotus seed core is also higher, helping to cool the body, relieve pain, stop bleeding, and improve well-being.