What happens during the germination?
1 Nutrients are broken down into smaller units
2 Content in minerals and vitamins is greatly increased
3 Chlorophyll is developing in vegetable seeds
4 Toxins and acids that interfere with digestion are reduced and sometimes eliminated
5 Water content is increased
1 Nutrients are broken down into smaller units
Proteins are broken down into amino acids while carbohydrates become simple sugars.
It is as if sprouts where predigested. Their assimilation is easy for our body.
While the starch content of a seed does not change during the first hours of sprouting, after 12 hours it decreases steadily.
The protein content does not change during the sprouting period but the protein digestibility is greatly improved.
2 Content in minerals and vitamins is greatly increased
Sprouts are loaded with vitamins and minerals. They are rich in calcium, magnesium, phosphorus, potassium, zinc and iron. They contain large amounts of B vitamins and C vitamins when the seeds have been exposed to sunlight.
Beans, which are low in vitamin C when dried, increase their contents while sprouting. For 100 g, lentils cooked provide 1.5 mg of vitamin C whereas lentils sprouted contain 16.5 mg.
Vegetable seeds increase their content in pretty much every minerals and vitamins.
3 Chlorophyll is developing in vegetable seeds
Chlorophyll is developed during the germination process. It is the green matter in plants. It acts as an antenna that absorbs sunlight. Through a chemical process called photosynthesis, plants use the sun's energy to perform various metabolic functions in the plant.
Many studies have been done about chlorophyll and its uses as a healer. Chlorophyll seems to improve the functioning of the heart and cleanse the vascular system, lungs, liver and colon.
4 toxins and acids which interfere with digestion are reduced and sometimes eliminated
The sprouting of legumes lower the amount of compounds that interfere with digestion and therefore increases the protein digestibility. Studies show that protein digestibility increases in mung beans from 56 % ot 80 % during 60 hours of sprouting.
Trypsin is the enzyme that is needed to reduce protein into amino acids. Legumes contain substances that are called trypsin inhibitor factors that interfere with the digestion of proteins. The good news is that these substances decrease during the sprouting. Trypsin inhibitor activity decreases by 70 % during the sprouting of kidney beans.
Tannins are present, not in large amounts in legumes. They are a group of polyphenols that binds with proteins thereby lowering their digestibility. Tannins content decrease significantly and to undetectable levels within 60 hours of sprouting.
Phytates affect the bioavailability of minerals such as calcium, zinc, iron, magnesium... During the sprouting, the amount of phytase decreases; the enzyme responsible for the breakdown of phytate increases and phytates are steadily degraded. Studies have shown a 15 % decreased of mung beans phytates content during 60 hours of sprouting. Moreover, the content of calcium, iron and zinc increase steadily during the process.
Realized by Laurence LIVERNAIS-SAETTEL, dietitian
© Copyright L. Livernais-Saettel 2002
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