SPECIALTY OF SPROUTS

Sprouts of many seeds have been used as food since ancient times. They grow in any climate, and mature in 3 to 5 days without requiring soil or sunshine. Having a very high nutritive value, sprouts are free of waste in preparation and can be cooked very easily.

• They are rich in natural vitamins, minerals , proteins and enzymes. The increaseof vitamin content in sprouts during the sprouting period is tremendous.
•  The maximum vitamin C levels are reached during the second day of germination. After sprouts reach their peak, they immediately begin to loose their vitamin C.
• Sprouts also contain aspartic acid, which stimulates the production of natural hormones in the body.  
• In the sprouting process , starches are converted to simple sugars that make sprouts easily digestible.
• Some sprouts contain hemogglutinins, which should be avoided because they inhibit the absorption of proteins and fats.
• Sprouts of tomato and potato must not be consumed , as they are poisonous due to the presence of a substance that yields hydrocyainic acid.