3 Foods That Are More Nutritious After Sprouting: Cancer Prevention, Blood Pressure Lowering, and Cholesterol Reduction; One Has 100 Times More Antioxidant Power Than Red Wine

 1. Peanut Sprouts

Peanuts naturally contain abundant selenium and polyphenols such as resveratrol. The polyphenol content is the highest among all bean sprouts, possessing powerful antioxidant properties, hence the nickname "longevity sprouts."

Studies have also found that, on a dry weight basis, peanut sprouts contain 10 to 100 times more resveratrol than red wine. They possess antioxidant, free radical scavenging, anti-inflammatory, and hormone-regulating potential. Their free radical scavenging effect may also help prevent cancer.

Peanut sprouts can be eaten raw or microwaved, which helps retain the antioxidant capacity of the polyphenols.

2. Sprouted Brown Rice (Active Brown Rice)

The enzymatic action makes sprouted brown rice more nutritious, containing higher levels of Vitamin K, essential amino acids, and dietary fiber than white rice and brown rice.

It contains approximately three times more bioactive gamma-aminobutyric acid (GABA) than brown rice.

Sprouted brown rice contains 1.5 times more Vitamin B1 than white rice and 1.3 times more than brown rice.

Numerous studies have indicated that sprouted brown rice can regulate blood pressure, lower cholesterol, and improve obesity.

3. Soybean Sprouts (Soybean Germinated)

During the sprouting process, soybeans increase in protein and fiber, making them ideal for vegetarians to supplement their protein intake.

The increased vitamins, minerals, and phytochemicals in soybeans during sprouting also contribute to the production of Vitamin C.

People who experience bloating after drinking soy milk can try sprouted soy milk, as the sprouted soybeans break down some of the oligosaccharides that cause bloating, reducing the likelihood of bloating after consumption.