According to a nutritionist, the process of germination reduces carbs and boosts the quantity of protein and fibre by 10-20%, making sprouted grains a nutritional powerhouse, even more so than conventional cooked beans.
Eating legumes that have been soaked for up to 72 hours has numerous health benefits since the antioxidant levels in them rise by 50%.
Consuming soaked grains has been shown to improve cardiovascular health by lowering cholesterol levels in persons with diabetes or obesity, according to studies. According to a study, sprouts can help reduce triglycerides and LDL cholesterol while also increasing good cholesterol in the body.
“The process of germination utilises carbohydrates. Since carbs are used up, the density of everything else goes up. Recent research shows both protein and fibre percentage goes up 10 to 20% ” In a recent Instagram post, nutritionist wroted.
Soaking grains and nuts tends to reduce tannin and phytic acid, resulting in increased nutritional availability.
“Legumes contain anti-nutrients like tannins and phytic acid, which hinder absorption of micronutrients from food. Sprouting reduces this by up to 90%” nutritionist says.
Antioxidant levels are rising
Soak your legumes and eat the super-healthy breakfast of sprouts to strengthen your immunity and keep a variety of ailments at bay. Soaking raises the antioxidant levels in your body, which boosts your immunity.
“Antioxidants boost immunity. After 24 hours of sprouting, the increase in antioxidant activity is about 50%, with a maximum of 80% after 72 hours ,” nutritionist said.
Soaking legumes increases their volume by 50 percent or more as the water content in them increases. While this may diminish their nutritional richness, having more sprouts than dal will guarantee that they get enough protein and fibre.
“As there is hardly any fat in sprouts, it’s mostly water with loads of micros,” adds the dietician.