Not Brussel sprouts, but sprouts from a variety of vegetables are full of concentrated phytonutrients. This includes bean sprouts, broccoli sprouts and lentil sprouts to name a few, which provide a crunchy texture.
Enzymes from sprouted foods can replace those your body no longer produces, increasing your nutrient intake.
- High vitamin E and selenium levels, which boosts your immune system and protects cells from free radical damage. In the case of broccoli sprouts, 100 grams provides nearly 4 times the amount of vitamin E than one cup of raw or uncooked broccoli. (1) (2)
- An excellent source of vitamin K and potassium which combine to reduce blood pressure levels, increase bone strength and limit neuron damage. (3)
- Rich in vitamins A and C and the polyphenol antioxidant, beta-carotene, which work together to maintain healthy vision, regulate the flow of blood around the body and to prevent the formation of harmful free radicals. (4)
- High in fibre, which promotes digestion and helps increase bile production which breaks down cholesterol build up in the liver. (5)
- A good source of B-vitamins, particularly B-2 (riboflavin) which helps the body metabolise carbohydrates and proteins. (6)
- Impressively high in protein content which is beneficial for growth and repair of cells and muscles in the body. (7)
- A nutritious source of magnesium, manganese, copper, iron and phosphorus which combine to provide metabolic and digestive functions as well as regulate blood flow around the body. (8) (9)
Mung Beans Sprouts Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||2|
|Total Fat||0 g||0%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||6 g||3%|
|Dietary Fibre||2 g||7%|
|Vitamin A 0%||Vitamin C||22%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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