The nutritional benefits of sprouted legumes

The nutritional benefits of sprouted legumes. Here are some essential resources you might find helpful:

1. A review of nutritional and health aspects of sprouted food by MT Awulachew (2022)

• • This review discusses enhancing nutrients such as proteins, vitamins (mainly C and B), and minerals in sprouted foods, including legumes. It explores how sprouting can make these nutrients more bioavailable.

• • Read the full article here

1. Effect of sprouting on the nutritional quality of pulses by D Erba, D Angelino, A Marti, F Manini (2019)

• • This study evaluates how sprouting affects the nutritional quality of pulses, explicitly looking at digestibility and glycemic effects.

• • Access the article on Taylor & Francis

1. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? by H Elliott, P Woods, BD Green, AP Nugent (2022)

• • The research investigates whether sprouting can reduce the content of phytate, a known antinutrient, and improve the overall nutritional value of cereals and legumes.

• • Check it out on Wiley Online Library

These articles provide comprehensive insights into how sprouting affects the nutritional profile of legumes. It enhances aspects like protein content, vitamin availability, and mineral absorption while also reducing anti-nutritional factors like phytates.

shasha Shaun Navazesh