The nutritional value of sprouts is quite high, and with their short growth cycle, you can enjoy delicious sprouts every day during their season.
Sprouts are packed with vitamins A, B, C, and E, as well as minerals, and are particularly rich in phosphorus. For instance, radish sprouts are super high in vitamin A, containing 10 times more than Chinese cabbage. Furthermore, the vitamin C content in mung bean, toon, and radish sprouts is much higher than in common vegetables like tomatoes and cucumbers—which is saying a lot, considering how rich tomatoes are in vitamin C! Below, we'll introduce the health benefits of several types of sprouts. If you're interested, feel free to share or take notes.
Soybean sprouts: They help lower blood pressure and are rich in B vitamins, as well as vitamins C and E.
Mung bean sprouts: They can prevent bleeding gums. Their high vitamin C content helps reduce cholesterol and fat in the blood vessel walls, thus protecting the heart.
Barley malt: Aids digestion. Malt contains enzymes like amylase and catalase. Amylase breaks down starch into maltose and dextrin, which stimulates the secretion of gastric acid and pepsin, thereby helping with digestion.
Radish seed sprouts: Stimulates appetite and relieves fatigue. Radish sprouts are rich in vitamin C, iron, and calcium, and are easily digested and absorbed.