What Happens When Seeds Sprout
The sprout, contained inside the seed, contains all the components required for growing into a plant. If the seed is placed in water, its weight increases and it begins to come to life. Plant hormones and enzymes are activated that convert the seed's amino acids, fats, and carbohydrates to make them available. Sugar compounds are made from starch, protein from amino acids, and fatty acids from fats. Moreover, during the germination process, vitamins (C, E, K and B) as well as omega-3 fatty acids are produced. Toxic substances and substances that inhibit digestion such as phytic acid are broken down in this process.
The taste of the seed changes when it sprouts. The breakdown of starch into short-chain sugars (disaccharides) yields a slightly sweet and aromatic flavour. Sprouted seeds are easier to digest and, even when consumed in larger quantities, are not heavy in the stomach.
The Best Qualities of the Seed
Sprouted seeds have numerous nutritional benefits, such as:
- Improved bioavailability of nutrients
- Supply of folate, iron, magnesium, zinc
- High content of vitamins (C, E, K, B vitamins)
- Positive influence on intestinal flora
- Breakdown of bloating substances
- Breakdown of phytic acid
- Breakdown of tannins
- Activation of enzymes
- Alkaline effects
- Increased omega-3 content
- Increased bioavailability and value of proteins
- Increased amino acid content
- Increased fibre content
- Increased enzyme activity
- Increased antioxidant levels
- Reduced gluten and allergen content
- Reduced calories
