It is estimated there may be up to 100 times more enzymes in sprouts than other uncooked fruits and vegetables.
Protein availability in legumes, nuts, seeds, and grains improves when sprouted.
Sprouted beans, nuts, seeds, or grains are very high in fibre.
The sprouting process can improve vitamin content for example: vitamins A, B-complex, C, and E.
Essential fatty acid content increases during the sprouting process.
During sprouting, minerals bind to protein in the seed, grain, nut, or bean, making them more useable in the body.
Sprouts are easy to grow yourself and this way, you can be assured they are chemical free.
The energy contained in the seed, grain, nut, or legume is ignited through soaking and sprouting.
Sprouts are alkalizing to your body
Sprouts are inexpensive.