I sprout every week.
I have for years.
Best of all, they taste great.
Most sprouts have a crunchy, even slightly sweet flavor.
They are a great addition to salads, stir-fry meals, sandwiches, and more.
Here are some of my favorite sprouts and why you should consider sprouting at home:
1.
The only significant natural source of sulforaphane is in the sprout of the broccoli seed.
They also contain important compounds such as isoflavones, which are antioxidant and can help reduce cholesterol.
Magnesium is particularly important for vessel and brain health.
Lentil Sprouts
Lentilsare my favorite legume, and I eat them regularly.
They are rich in thiamine, an important B vitamin for neurotransmitter balance.
An interesting fact is that dried lentils are deficient in cysteine and methionine, two essential amino acids.
Radish Sprouts
Who doesn’t like a good radish?
They also contain significant antioxidant compounds, which enhance immunity and reduce inflammation.
Sprouts are an important part of a healthy diet and are often overlooked.
You will no doubt reap the benefits from regular sprout consumption!
