Tag: Vitamins in sprouts

According to the Cleveland Clinic, sprouts carry essential vitamins, minerals, and are a great source of antioxidants. This article will delve into the specific vitamins and minerals found in various sprouts and explore how the germination process transforms a simple seed into a nutritional powerhouse.

Just 100 grams of mung bean sprouts contain a mere 30 calories, yet they are packed with a wide array of vitamins, minerals, and plant-based protein. This nutrient-dense profile makes sprouts a valuable addition to any diet, offering significant nutritional benefits for a minimal caloric cost.

According to scientific studies, the vitamin content in some pulses can increase manifold after sprouting, with Vitamin C increasing by up to 38 times and B-vitamins by 5 to 10 times. This dramatic boost illustrates the incredible nutritional power of what vitamins are in sprouted pulses.

According to the Food and Drug Administration (FDA), raw or lightly cooked sprouts carry a heightened risk of foodborne illness. This fact leads many to question: do sprouts lose nutritional value when cooked? While some nutrient loss is inevitable with heat, cooking provides significant food safety benefits and can even increase the bioavailability of certain minerals.