Freeze dried sprout powders perfectly preserve the incredible nutrients in sprouts.
These powders are made from sprouted legumes and seeds which are freeze-dried and gently milled into a powder, preserving the live enzymes and delicate nutrients close to their pristine form. These powders are rich in enzymes, nutrients and chlorophyll and are a perfect ingredients for capsules or for wholefood powder supplements. They can also be used as an ingredient for smoothies.
|Glycine max||Soybean||Sprouted, freeze-dried, milled/whole|
|Helianthus annuus||Sunflower||Sprouted, freeze-dried, milled/whole|
|Hordeum vulgare||Barley||Sprouted, freeze-dried, milled/whole|
|Linum usitatissimum||Flax/Linseed||Sprouted, freeze-dried, milled/whole|
|Lupinus albus||Lupin (White lupin)||Sprouted, freeze-dried, milled/whole|
|Trigonella foenum-graceum||Fenugreek||Sprouted, freeze-dried, milled/whole|
So why freeze dried sprout powders?
Sprouting the seeds breaks nutrients down into their simplified form. EG: Proteins begin to be broken down into amino acids, carbohydrates into simple sugars, fats into fatty acids, while minerals chelate or combine with proteins. This significantly improves digestion and assimilation. This is why sprouted foods are considered to be ‘pre-digested’.
The actual content of the nutrients dramatically increases during the soaking and sprouting process. Proteins, vitamins, minerals and enzymes increase 300-1200%. For example, the zinc present in Alfalfa sprouts increases from 6.8mg per 100g to 18mg per 100g.
Enzymes inhibitors, phytic and oxalic acids and mineral chelates are washed away during the soaking and sprouting process. These chemicals interfere with digestion and assimilation.
Sprouts also contain chlorophyll which protects against radiation.
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