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A-Z of super foods: Sprouts

A-Z of super foods: Sprouts

I know what you’re thinking, no one likes sprouts! But in a timely fashion, ready for the festive season let’s just give the little sprout a fair hearing.

Firstly, just so you don’t shy away from reading this, we can talk about two different kinds of sprout here – both of which are super good for you.

We’ll start with the brussel sprout, which I suppose if we’re being pedantic begins with a B, but for the sake of this article we’ll stick with S.

Before you think about sidling your sprout to the side of your plate this Christmastime, remember that brussel sprouts have more glucosinolates – cancer-combating compounds – than any other vegetable. They help to detoxify our bodies and they also have cholesterol reducing properties.

One important tip on not losing the nutritional value of brussel sprouts – do not overcook them. Firstly, no one likes a soggy sprout, and secondly, all the vitamins will be lost.

Now for the second kind of sprout; also pretty super. You’ve heard of bean-sprouts, generally thrown into a stir fry for bulk, so this kind of sprout comes from a grain, or a bean, or a seed, and they are very good for us. It’s thought that there may be up to 100 times more enzymes in sprouts than in uncooked fruit and veg.

Experts estimate that there can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables. When a bean or grain has sprouted it contains more fibre, and vitamin content increases greatly. This is especially true of A B-complex, C and E vitamins.

Sprouts are alkalizing to your body.  Many illnesses including cancer have been linked to excess acidity in the body.

So sprouts, either sort, are super for you. Go on, have another brussel on your Christmas dinner!

the author

Laura Briggs

Laura is a fitness writer who loves running, strength training, Pilates and Yoga. When she's got time to herself you might find her knitting, or in the kitchen trying out an elaborate recipe - healthy of course!.

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