I LOVE SPROUTS!!! Growing sprouts are simple and easy plus I save a bunch of moolah! Today I'm sharing MORE of the Health Benefits of Sprouts by variety.
Adzuki Beans, Lentils, Peas and White Beans from Juicing for Health Bean sprouts are a true concentrate of energy and nutritive
principles. Unlike ripe vegetables, whose nutritional value
progressively decreases after they have been harvested, bean sprouts
retain their nutritional properties until consumed. Bean sprouts have the richest source of amino acids (for protein),
vitamins and minerals, and also contain a good amount of fiber. They
contain all types of vitamins (A, B, C, D, E and K), folate and are an
excellent source of iron, potassium, calcium, phosphorous, magnesium and
Alfalfa sprouts contain only 8 calories per serving, making
this crunchy food an ideal choice for people who are trying to lose weight.
Self magazine grants alfalfa sprout a five-star rating as a weight loss aid,
noting that it is low in calories, sugar, fat and saturated fat. Additionally,
because alfalfa sprouts are rich in fiber and protein, they may help to
facilitate sensations of fullness for people who tend to overeat. Alfalfa sprouts are a good source of several micronutrients,
or vitamins. NutritionData reports that alfalfa sprouts contain B vitamins such
as niacin, thiamin, riboflavin, folate, pantothenic acid and vitamin B6.
Additionally, alfalfa sprouts provide roughly 13 percent of an adult's
recommended daily intake of vitamin K. Because of alfalfa's high vitamin K
content, the National Institutes of Health advise patients taking blood-thinners
to avoid foods and supplements made from the plant.
Eating broccoli sprouts may be able to protect people from
cancer, according to scientists from Johns Hopkins. The Maryland-based
researchers found that young broccoli sprouts contain a substance called
sulforaphane in concentrated amounts. Sulforaphane helps the body fight cancer,
and may prevent certain cancers from developing. Researchers call this
phenomenon chemoprotection. Asthma sufferers may benefit from a daily dose of broccoli
sprouts, as studies have shown a decrease in inflammation of the airways after
eating the vegetable. A study reported in the March 2009 issue of Clinical
Immunology reports that sulforaphane, the same compound that can prevent and
fight cancer, reduced inflammation associated with asthma and nasal allergies.
In addition to broccoli sprouts, sulforaphane is naturally occurring in
cauliflower, mature broccoli, brussels sprouts and cabbage. Buckwheat Sprouts according to Zhion
Buckwheat has been grown since 1000 BC or earlier in China. Buckwheat has been used in various food products and some researches have been done with the common buckwheat. It contains proteins, flavonoids, flavones, phytosterols, thiamin-binding proteins, and other rare compounds in its seeds. It has been speculated that buckwheat may benefit people with cholesterol issues, hypertension and constipation. 
The Potential Health Benefits of Buckwheat
Buckwheat sprout was found to contain quercetin, I-ascorbic acid, oxalic, malic, tartaric, and citric acids, rutin, and gamma-aminobutyric acid. Animal / cell studies suggest that buckwheat may have benefits of anti-cancer, cholesterol lowering, triglyceride lowering and anti-oxidative activities. [4,6]
Extracts of buckwheat spouts were found to have anti-inflammatory activities in a study of lipopolysaccharide-treated mice. After the intake of lipopolysaccharide, the inflammatory cytokines, such as interleukin 6 and tumor necrosis factor alpha were markedly up-regulated in the spleen and liver.  While, buckwheat hull extract was shown to have neurological protection against trimethyltin in a study of rats. 
Fenugreek sprouts provide a large source of protein and a
smaller amount of carbohydrates due to the sprouting process compared to other
legumes. The soaking process of seed to sprout allows for enzymatic reactions
to occur, providing easily digested proteins. The enzyme amylase breaks down
complex carbohydrates found in the seeds to simple carbohydrates that are
washed away during the rinsing process. Lipase, an enzyme that breaks down fat,
creates a usable form of fat that is easily absorbed in the body. Fenugreek can be used as spice, digestive aid, hair growth
supplement and expectorant. Fenugreek may help stimulate milk production in
nursing women and may aid in menopausal symptoms such as hot flashes and breast
tenderness. Fenugreek may also help to naturally lower cholesterol and aid in
blood-sugar control in people who have diabetes. Fenugreek provides a variety of vitamins, minerals,
proteins, healthy fats and fiber. One teaspoon of fenugreek contains 12
calories, 0.85 g protein, 0.24 g fat, 0.9 g fiber, 7 mg calcium, 1.24 mg iron,
7 mg magnesium, 11 mg phosphorus and 28 mg potassium.
Mung Bean sprouts according to Livestrong:
Mung bean sprouts have a low calorie density, or energy
density, with only 31 calories per 104 g serving. Low energy-dense foods can
help you lose weight or prevent weight gain because they are relatively low in
calories compared to their serving size, so you can fill up on them without
eating too many calories, according to MayoClinic.com. Low energy-dense foods
tend to be low in fat and high in dietary fiber, and mung bean sprouts have almost
no fat and nearly 2 g dietary fiber per serving.
Each cup, or 104 g serving, of sprouted raw mung beans
provides 155 mg potassium and only 6 mg sodium. Try to get at least 4,700 mg
potassium and no more than 2,300 mg sodium per day to avoid high blood pressure
and an increased risk for heart disease, stroke and kidney disease, according
to the 2010 Dietary Guidelines from the U.S. Department of Health and Human
Services. Each 1-cup serving of raw mung bean sprouts provides 14 mg
vitamin C, or nearly one quarter of the daily value for vitamin C. Vitamin C is
an antioxidant vitamin that is essential for proper immune function and wound
healing. Another benefit of mung bean sprouts is their 60 mcg folic acid, or 15
percent of the daily value for this B vitamin, which is an especially important
nutrient for women who may become pregnant, because it reduces the risk for
neural tube birth defects. A benefit of mung bean sprouts is that more than 90 percent
of their weight is water, and you can use them, like other vegetables, to help
you stay hydrated, according to the University
of Michigan. Mung bean
sprouts are a cholesterol-free food, and their dietary fiber can lower levels
of bad LDL cholesterol in your blood.
Sprouted grains, unlike processed grains, are extremely nutritious and
provide a valuable part of any healthy diet. But what are sprouted
grains exactly and how can they be used?
When grains, seeds and nuts are germinated, their nutritional content
changes and, as they are generally not cooked, they retain their
natural plant enzymes. These enzymes are beneficial for helping the
digestion of the seeds and nuts in the digestive tract. As well as
retaining the enzymes, they also retain the nutrients that would
otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also
encourage the growth of good bacteria, help to keep the colon clean,
and are high in protective antioxidants. Sprouts, as well as being very digestible, are a good source of fiber
and protein, and are high in vitamins and minerals. As an example,
sunflower sprouts are high in vitamins A and C, while mung sprouts are
high in vitamin C, iron, and potassium. Most seeds are high in
phosphorus, which is important for alertness, increased mental
abilities, and healthy bones and teeth. In its cooked form, wheat can
cause mucus congestion, allergic reactions and constipation. In is
sprouted form, the starch is converted to simple sugars, meaning that
many wheat intolerant people are able to eat sprouted wheat bread
without any problems.
Radish Sprouts according to Heal with Food Radish sprouts are loaded with vitamins, and research suggests that
these super-nutritious sprouts may be even more effective at preventing
cancer than broccoli sprouts.
Radish sprouts are an excellent source of folate, with 100 grams (3.5
ounces) of radish sprouts delivering almost a quarter of the Daily Value
of folate. Folate is believed to promote cardiovascular health by
breaking down homocysteine, an amino acid that is thought to promote
atherosclerosis (fatty deposits in blood vessels). About half of people
with cardiovascular disease have elevated homocysteine levels, compared
with only 5% of the general population. In addition to providing tons of
folate, radish sprouts contain plenty of vitamin B6, another nutrient
that has been shown to break down homocysteine in the body.
Radish sprouts are inarguably one of the best foods for people who are
trying to lose weight. Like other sprouts, radish sprouts are very low
in calories (43 calories per 100 grams, or 3.5 ounces), and they are
packed with vitamin C.
Weight loss benefits aside, vitamin C rich foods – such as radish
sprouts – can offer benefits for the skin. Our skin is constantly
bombarded with free radicals created by cigarette smoke, pollution,
drugs, heavy exercising, toxins, stress, and UV radiation, but vitamin C
helps destroy these harmful molecules. In addition, vitamin C helps the
body produce collagen, a protein that keeps your skin smooth, elastic,
and wrinkle-free. As part of the natural aging process, our collagen
production slows down, which is why especially older people may reap
extra beauty benefits by eating radish sprouts and other foods that are
rich in vitamin C.
Sunflower Greens according to Grow Real Food 1. Boost your fertility with sunflower seeds and sprouts: Both sunflower seeds and their sprouts contain high amounts of zinc. Zinc is a well-researched mineral that is essential for the development of sperm, which is why it is especially important for men.
2. Sunflower sprouts are high in B vitamins, especially folate: Folate (or folic acid) is a necessary B vitamin for pregnant women, needed to ensure proper development
of the baby’s nervous system. The combination of B vitamins also
assists in the mother’s circulation as well as aids in stress relief. 3. Boost your antioxidant capacity with sunflower sprouts: Both sunflower seeds and their sprouts contain high amounts of vitamin E. Vitamin E works synergistically with vitamin C and selenium to reduce blood pressure, increase the elasticity of arteries and prevent heart disease.
4. The sunflower sprout is a natural expectorant for chest congestion: In Ayurvedic medicine, these sprouts are thought to have the ability to encourage clearance of the lungs.
Natural expectorants may also be used as a preventative measure against
lower respiratory infections to deter the invasion of pathogens. 5. Sunflower seed sprouts are a great vegetarian source of protein:
Protein is well known for its ability to repair muscle tissue and aid
in enzymatic functions in the body. But protein is also important in
bone development and the prevention of osteoporosis, as it acts as the
fundamental framework for the development of the bone matrix and
continues to support bone strength throughout life.
Growing your own is definitely cheaper than buying from the store, plus you get FRESH grown sprouts at home.
There you have it!!! Are you ready to get SPROUTING?
How about Detailed Sprouting Instructions? I don't have instructions for all of the varieties available online yet but I'm working on it. Instructions are included with each purchase of sprouting seeds.
If you've never eaten Mung Bean Sprouts then you are seriously missing out on these delicious and nutritious treats! Mung Bean Sprouts take 3 to 6 days to sprout and they're EASY to grow!
Mung Bean sprouts according to Livestrong: Mung bean sprouts have a low calorie density, or energy density, with only 31 calories per 104 g serving. Low energy-dense foods can help you lose weight or prevent weight gain because they are relatively low in calories compared to their serving size, so you can fill up on them without eating too many calories, according to MayoClinic.com. Low energy-dense foods tend to be low in fat and high in dietary fiber, and mung bean sprouts have almost no fat and nearly 2 g dietary fiber per serving.
Each cup, or 104 g serving, of sprouted raw mung beans provides 155 mg potassium and only 6 mg sodium. Try to get at least 4,700 mg potassium and no more than 2,300 mg sodium per day to avoid high blood pressure and an increased risk for heart disease, stroke and kidney disease, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. Each 1-cup serving of raw mung bean sprouts provides 14 mg vitamin C, or nearly one quarter of the daily value for vitamin C. Vitamin C is an antioxidant vitamin that is essential for proper immune function and wound healing. Another benefit of mung bean sprouts is their 60 mcg folic acid, or 15 percent of the daily value for this B vitamin, which is an especially important nutrient for women who may become pregnant, because it reduces the risk for neural tube birth defects. A benefit of mung bean sprouts is that more than 90 percent of their weight is water, and you can use them, like other vegetables, to help you stay hydrated, according to the University of Michigan. Mung bean sprouts are a cholesterol-free food, and their dietary fiber can lower levels of bad LDL cholesterol in your blood.
Mung Bean seeds have a shelf life of 3-5 years if kept in a cool, dark place such as a closet but not a hot garage. Mung beans will usually produce three times the amount of sprouts as seeds. Mung bean sprouts can last up to 4 weeks in the refrigerator if properly stored. As with anything in the fridge, if it smells funky in a bad way, don't eat it!
Put 1/3 cup beans into your sprout jar. Add 2 cups of water. Allow seeds to soak for 8-12 hours. Empty the seeds into your Sprout Jar. Drain off the soak water. You may use it to water plants. Rinse thoroughly with cool (60-70°) water. Drain thoroughly. Rinse again and drain Once I emptied out the water I set the jar upside down in a bowl to drain completely. Sprouts need plenty of air flow as they "dry" for an additional 8 hours.
2 - 3 days: If you want to grow short, sweet Mung Beans - with 1/8 - 1/2 inch roots
4 - 6 days: If you want to grow big, thick Mung Bean - with 1 - 3 inch roots:
Just to be clear: Soak for 8-10 hours. Rinse and drain. Leave the jar in a cool place with no direct sunlight for the next 8-10 hours (dry). Repeat. It is VERY important that you rinse and drain thoroughly. The great thing about my Sprout Jar is that it's self-contained. I can soak, drain, rinse and let them sit all in one container.
Your sprouts are done 8-10 hours after the final rinse. Be sure to drain your sprouts as thoroughly as possible after the final rinse. Remove any left over hulls. Transfer your sprouts to a plastic bag or sealed container and put them in the refrigerator.
These are the hulls. Remove these and use in your compost or throw away.
Sprouting at Home saves money! I used 1/3 cup of beans (seeds) and they produced about 3 cups of sprouts. If I were to buy that much sprouts at the store I would probably spend about $8. Worse, who knows what type of cancer-causing, nasty chemicals would be used to grow those $8 sprouts?