Why sprout?

The main benefit of eating sprouts is that they are a food that grows in volume with water — which makes them cheaper — and they are far more digestible and far more nutritious than the concentrated seed.

During sprouting, the seed unfolds all the potential and vitality it had stored, releasing the energy it keeps dormant while it waits for water.

Proteins break down into amino acids, complex carbohydrates split into simple sugars, vitamins and carotenes increase, and the inorganic minerals in the water are absorbed and turned into organic ones.

In short: they alkalise the body, regenerate the blood, regulate intestinal function, tone the nervous system, help balance cholesterol, detoxify, and counter the effects of rickets, scurvy, anaemia, decalcification, diabetes, skin problems, oxidation, tumours and more.

Sprouts are rich in vitamins — especially A, B, C, E and K — as well as minerals, amino acids, enzymes, trace elements, chlorophyll and other biologically active substances.

The best way to keep all their properties is to eat them raw, but they can also be lightly sautéed, boiled or even fried, as long as they are not oilseeds.