Good Reasons For Microgreens
It’s estimated that there can be more than 100 times more enzymes in microgreens than uncooked fruits and vegetables. Enzymes are special types of proteins that act as catalysts for all your body’s functions. Extracting more vitamins, minerals, amino acids, and essential fatty acids from the foods you eat ensures that your body has the nutritional building blocks of life to ensure every process works more effectively.
What most people do not know is that microgreens are also very high in protein. When we call it protein, the first image on everybody’s minds are meat, chicken, fish, egg, and dairy products. Actually, they can contain up to 35 percent protein. Adding microgreens to your diet will give you the necessary protein intake required by your body minus the fat, cholesterol, and calories that typically come with animal meats. Microgreens are also highly recommended for vegans and vegetarians.
Proteins change during the soaking and sprouting process, improving its nutritional value. The quality and fiber of the protein in the beans, nuts, seeds, or grains improves when it is sprouted. The amino acid lysine, for example, which is needed to prevent cold sores and to maintain a healthy immune system increases significantly during the sprouting process. The fiber in microgreens not only binds to fats and toxins in our body to escort them out, it ensures that any fat our body breaks down is moved quickly out of the body before it can resorb through the walls of the intestines.
Adding sprouts to your meals will let you enjoy nutrients without the extra calories. Since sprouts are also high in fiber and low in calorie, they can contribute positively to any weight loss diet plan. It will also make you feel fuller and stave off hunger longer. If you are looking for a way to lose weight, include microgreens in your diet.
Vitamin content increases dramatically. This is especially true of vitamins A, B-complex, C, and E. The vitamin content of some seeds, grains, beans, or nuts increases by up to 20 times the original value within only a few days of sprouting in to microgreens. Research shows that during the sprouting process mung bean microgreens increase in vitamin B1 by up to 285 percent, vitamin B2 by up to 515 percent, and niacin by up to 256 percent.
Essential fatty acid content increases during the sprouting process of sprouts. Most of us are deficient in these fat-burning essential fats because they are not common in our diet. Eating more microgreens is an excellent way to get more of these important nutrients.
During sprouting of microgreens, minerals bind to protein in the seed, grain, nut, or bean, making them more useable in the body. This is true of alkaline minerals like calcium, magnesium, and others than help us to balance our body chemistry for weight loss and better health. Their digestibility is rooted from the high amount of enzymes that they contain. Eating microgreens can be very helpful for people with digestive or bloating problems. They are also perfect for younger kids and elderly people.
Microgreens actually contain oxygen and regular consumption of raw bio-genic foods with their abundant oxygen is valuable to health. Bio-genic foods are a good source of essential fatty acids (the average western diet is generally deficient in these) which play a major role in the immune system defences.
Microgreens are the ultimate locally-grown food. They are produced in a special camber and when you buy them you can choose the environment friendly ones and be sure that you are not getting unwanted pesticides, food additives, and other harmful fat-bolstering chemicals that thwart your health.
The energy contained in the seed, grain, nut, or legume is ignited through soaking and sprouting of microgreens.
Microgreens are alkalizing to your body. Many illnesses including cancer have been linked to excess acidity in the body. Growth of cancer cells are initiated by a lack of oxygen and these cells, along with viruses and bacteria, cannot live in an alkaline and oxygen rich environment that is in microgreens.