The germinated They are obtained from germinating the seeds, which contain the embryo where other easier to digest food properties accumulate.
Sprouts can be made from cereals, legumes, seeds, vegetables and some medicinal plants, but paying special attention to those that can be toxic, tomato or potato sprouts, can be toxic.
Alfalfa, barley, soybeans or Chinese beans are among the most used and produce sprouts of great food quality.
With the germination process, increase enzymes, in greater proportions than those that we can find in vegetables or fruits, which have not gone through this process.
It also produces a transformation of proteins into amino acids much easier to digest, eliminating intestinal problems that legumes can cause or being suitable for coeliacs, foods that without being sprouted could not be consumed by them.
El starch in sprouted foods, turns into glucose, this process makes digestion easier and assimilation problems are eliminated.
Germination produces sprouts rich in clorofila and without the drawbacks of contamination through pesticides, since we can make them at home or acquire them from organic crops.