1 - They are called "sprouts" because their seeds are grown above ground and they grow in contact with water, air and heat. During its germination, the seed particularly produces a lot of nutrients in reserve to ensure the life of the future plant. At this time, it is therefore hyper-charged with vitamins and enzymes, and the levels of vitamin C, vitamin A, etc. are multiplied.
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2 – They are well assimilated, because germination activates the enzymes of the grain which pre-digest nutrients such as lipids, carbohydrates and proteins, amino acids or fibres. Results? Unlike raw vegetables, seeds and legumes, you can eat a lot of sprouted seeds without the risk of digestive discomfort or…flatulence.
3 – In 2011, a batch of sprouted fenugreek seeds was contaminated by the bacterium Escherichia coli, which caused the hospitalization of 8 people. The good news is that since then, French producers have created a quality charter and European regulations have been reinforced since March 2013 (traceability, health guarantees). They are therefore safe!
