The Mystery of Sprouts

Other vitamins also were found to increase in the sprouts. Vitamin B₁ and Pantothenic acid [B₅] doubled in the sprouting process. Biotin and Pyrodoxine [pyridoxine, B₆] were increased about 150%. B₂ and Folic acid [B₉] increased by nearly 500%. Two doctors at the President College in Calcutta found the important constituent, Choline, climbed 20 and 30% respectively in black-eyed peas and wheat, during four days of the sprouting process. The vitamin E in mung beans was found to increase by one-third, in the same length of time. U.S. Experimental Feeding Stations found that by feeding five pounds daily, of sprouted oats, to breeding animals of both sexes, their fertility was increased, and even confirmed failures were restored to usefulness.

When beans that are used for cooking or baking are sprouted beforehand, their nourishing quality is greatly increased and their explosive nature is quietened - a most useful factor where excess gas (wind) is the problem. It has also been found that by sprouting, much of the original starch contents are converted into simple sugars. This gives quick energy, as the monosaccharides enter the bloodstream almost at once, without requiring any digestive changes, and thus eliminating the subsequent letdown of energy. Alfalfa sprouts have 150% more protein than wheat, oats, or corn. The chlorophyll contents can be increased by putting the finished sprouts into indirect sunlight for two or three hours.

Good, wholesome nourishment, with high vitamin and enzyme contents, is thus available to all seekers after health and better living, with just a little thought and care in preparing sprouts from grains and pulses that would ordinarily be cooked or baked without these added hidden values.