What happens to the antioxidant content of seeds, grains, and beans when you sprout them?
A group of Russian scientists recently published a database of the antioxidant content of more than a thousand foods including, for the first time, an impressive array before and after shots of what happens to seeds when you sprout them. As you can see the antioxidant content went up across the board. So sprouted lentils have twice the antioxidant content as unsprouted, chicken peas 5 times more, wheat and rye ten times more and amaranth started out as the pidly underdog but went up 20-fold.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by Ashley Rhinehart, RN.
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I've been looking for this kind of study for years and am excited to share it! Homemade sprouts are probably the most nutrition-per-unit-cost we can get for our money. See Biggest Nutrition Bang for Your Buck, where they beat out the previous champ, purple cabbage: Superfood Bargains. Broccoli sprouts are probably the best—see for example The Best Detox and Sulforaphane From Broccoli to Breast. I would recommend against alfalfa sprouts (even when home sprouted) as fecal bacteria from manure can hide in the seed's nooks and crannies and cause illness: Don't Eat Raw Alfalfa Sprouts. Sprouted lentils are a one of my favorite snacks—give them a try and let me know what you think!
For some context, please check out my associated blog post: Are Microgreens Healthier?
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