Why we eat sprouts?

There are many reasons. In addition to providing the highest amount of vitamins, minerals, proteins and enzymes of any food per unit of calorie, sprouts deliver them in a form which is easily assimilated and digested. In fact, sprouts improve the efficiency of digestion. Sprouts are also deliciously fresh and colorful.

With the current economic crisis, not to mention the fact that so much of our food supply is contaminated with pesticides and pollutants, it's nice to know you can grow your own sprouts in your home and become more self-sufficient.

Sprouting at home takes only a few moments a day and can produce a good portion of your daily requirements of the nutrients you need from fresh produce. The hassles are minor, the costs are low, and the freshness is wonderful. It is a very effective way to add raw foods to your diet. If you can supply a jar, some screen or netting, and rinse the sprouts twice a day, you can grow delicious organic sprouts in 4 to 6 days, even less time depending on your setup.

Growing your own sprouts means having fresh organic vegetables every day from a square foot of counter space. Common seeds for sprouting include alfalfa, fenugreek, peas, lentils, radish and red clover. Mung beans have been sprouted in Asia for thousands of years, but they require more equipment and time than other seeds. Other seeds include broccoli, cabbage, mustard seed, garbanzos, and quinoa.