Sprouts are one of the most convenient and cheapest sources of health foods! All edible seeds, grains and legumes can be sprouted.
Soaking and sprouting all legumes is a traditional cooking method many of us have forgotten and need to revisit. Soaking and sprouting legumes not only increases the nutritional content but also disposes of the phytic acid present in them which hinders absorption of the nutrients and inhibits the enzymes we need for digestion ( Yes, there was a good reason why grandmas used to soak them albeit, I took many years to understand it!).
Sprouts are rich in bioavailable (easily digestible) vitamins, minerals, amino acids, proteins, and phytochemicals. They provide a good supply of Vitamins A, E, and B complex and you can enjoy the added advantage of increased fiber content with them as well! Grains and legumes not even considered a source of Vitamin C, show a significant increase in the nutrient once sprouted.
Though many know about Wheat, Soy and Alfa- Alfa sprouts, the legumes (a store house of proteins) are sometimes cast aside. Kidney beans, Garbanzo beans, Lentils, Black-eye beans, Mung beans, Black beans and Moth beans are just some to start the list. Go ahead, grow your own tiny garden, soak, sprout and nourish your body!