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Why should we eat sprouts everyday?

Sprouts are rich in a number of important nutrients. While the specific ratio of nutrients varies depending on the type of sprout, they generally contain high levels of folate, magnesium, phosphorus, and vitamin K. In fact, they have higher amounts of these nutrients than fully-grown versions of the same plants.

webmd.com - Sprouts: Are They Good for You? - WebMD
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Sprouts are very young plants that are harvested just a few days after they germinate. These greens are renowned for their health benefits, and many people claim that they can help with a number of health problems. While science supports some of these benefits of eating sprouts, there is still research to be done. Sprouts have been a staple of Chinese cuisine for more than five millennia, and they’ve recently become popular in the West as well. While sprouts may all look similar, they are actually a diverse collection of different foods. It’s possible to find bean sprouts, grain sprouts, and salad sprouts in farmers' markets, health food stores, and grocery stores around the country. Sprouts are also a great source of Vitamin K. This vitamin is critical to healthy bone growth, proper blood clotting, and many other bodily functions.

Potential Health Benefits of Sprouts

Sprouts are rich in a number of important nutrients. While the specific ratio of nutrients varies depending on the type of sprout, they generally contain high levels of folate, magnesium, phosphorus, and vitamin K. In fact, they have higher amounts of these nutrients than fully-grown versions of the same plants. Furthermore, food made from sprouts, such as sprouted tofu or soy milk, has more protein and less fat than other forms of these foods. While sprouts provide many nutritional benefits, research also points to the following potential health benefits to eating sprouts:

Lower Blood Sugar Levels

People with diabetes may find that eating sprouts helps them control their blood sugar levels more effectively. Studies suggest that sprouts can lower blood glucose levels. This may be a result of two separate processes. First, compared to unsprouted seeds and grains, sprouts have lower levels of carbohydrates, which may help control insulin levels. This is combined with the presence of enzymes in the sprouts, which in turn affects how the body breaks down carbohydrates. However, more studies need to be done in order to define the true cause of this effect.

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