A Review to Nutritional and Health Aspect of Sprouted Food

Melaku Tafese Awulachew

doi:10.19070/2326-3350-2200097

Abstract

A Review to Nutritional and Health Aspect of Sprouted Food

Highlights

Sprouts are forming from seeds during sprouting
The sprouts are outstanding sources of protein, vitamins and minerals and they contain such in the respect of health-maintaining important nutrients like glucosinolates, phenolic and selenium-containing components in the Brassica plants or isonflavons in the soyabean
As the sprouts are consumed at the beginning of the growing phase, their nutrient concentration remains very high

Summary

Introduction

Sprouts are forming from seeds during sprouting. The most Common food sprouts include:Pulses, Cereals, Oilseeds, Brassica (cabbage family, Umbelliferous vegetables (parsley family), and Allium (onions). The sprouts are outstanding sources of protein, vitamins and minerals and they contain such in the respect of health-maintaining important nutrients like glucosinolates, phenolic and selenium-containing components in the Brassica plants or isonflavons in the soyabean. In the sprouts besides the nutrients phytochemicals, vitamins, minerals, enzymes and amino acids are of the most importance as these are the most useful in the respect of the human health [1-3]. Sprouted legumes are a time-honored way to avail plenty of essential nutrients like total proteins, bio-available vitamins C and B, minerals especially calcium and phytonutrients, which are protective and disease preventing molecules They contain several antioxidants such as vitamin C and E, phenolic compounds and reduced glutathione which are considered to be natural antioxidants, representing an important group of bioactive compounds.

Objectives

Findings

Conclusion