Nutrition

During the germination process many changes take place inside the seed. Fats, carbohydrates and amino acids are broken down to be used as energy for the growing sprout. Consequently, the nutritional composition of the sprout alters during germination with spectacular increases in some vitamins, minerals and antioxidants.

Mixed Beans

Naturally high in dietary fibre and a natural source of protein, phosphorus and iron

	Per 100g	Per 80g	% RDA / 100g
Energy kcals / kJ	120 / 510	96 / 408	6
Protein g	10	8	22.2
Carbohydrate g	25.7	20.6	11.2
Of Which Sugars g	2.1	1.68	2.3
Total Fat g	0.7	0.56	1
Of Which Saturates g	0.1	0.08	0.5
Dietary Fibre g	7.2	5.76	30
Sodium g	0.025	0.02	1
Folic acid ug	180	144	90
Vitamin C mg	8.31	6.65	13.9
Iron mg	2.15	1.72	15.4
Phosphorus mg	161	129	20.1

Alfalfa

	Per 100g	Per 80g	% RDA / 100g
Energy kcals / kJ	20 / 85	16 / 68	1
Protein g	3.5	2.8	7.8
Carbohydrate g	1.5	1.2	0.7
Of Which Sugars g	0.8	0.64	0.9
Total Fat g	0.7	0.56	1
Of Which Saturates g	0.1	0.08	0.5
Dietary Fibre g	1.9	1.5	7.9
Sodium g	0.055	0.044	2.3
Folic acid ug	180	144	90
Iron mg	0.98	0.78	7
Thiamine mg	0.042	0.034	3

Leek

A natural source of dietary fibre

	Per 100g	Per 80g	% RDA / 100g
Energy kcals / kJ	18 / 74	14 / 59	0.9
Protein g	2.8	2.3	6.3
Carbohydrate g	0	0	0
Of Which Sugars g	0	0	0
Total Fat g	0.7	0.56	1
Of Which Saturates g	0.23	0.18	1.2
Dietary Fibre g	4.0	3.2	16.7
Sodium g	0.023	0.018	0.9
Folic acid ug	16	12.8	8
Iron mg	0.76	0.61	5.4
Thiamine mg	0.07	0.056	5

Alfalfa and Leek

Based on an average mix of 70% Alfalfa and 30% Leek

	Per 100g	Per 80g	% RDA / 100g
Energy kcals / kJ	19 / 82	16 / 65	1
Protein g	3.3	2.64	7.3
Carbohydrate g	1.05	0.84	0.5
Of Which Sugars g	0.56	0.45	0.6
Total Fat g	0.7	0.56	1
Of Which Saturates g	0.14	0.11	0.7
Dietary Fibre g	2.5	2.0	10.5
Sodium g	0.045	0.036	1.9
Folic acid ug	131	105	65.4
Iron mg	0.91	0.73	6.5
Thiamine mg	0.05	0.04	3.6

Sprouting Peas

Natural Source of Protein, Phosphorus and Magnesium
Naturally High in Dietary Fibre

	Per 100g	Per 80g	% RDA / 100g
Energy kcals / kJ	115 / 487	92 / 389.6	5.7
Protein g	10.3	8.2	22.9
Carbohydrate g	26.4	21.1	11.5
Of Which Sugars g	2.3	1.8	2.6
Total Fat g	0.7	0.6	1
Of Which Saturates g	0.2	0.16	1
Dietary Fibre g	9.6	7.7	40
Sodium g	0.05	0.04	1.9
Folic acid ug	27	21.6	13.5
Vitamin C mg	8.3	6.6	13.8
Magnesium mg	52.2	41.8	17.4
Phosohorus mg	156	124.8	19.5

Salad Radish

Naturally high in Vitamin C and Iron

	Per 100g	Per 80g	% RDA / 100g
Energy kcals / kJ	31 / 132	24.8 / 105.6	1.5 / 6.6
Protein g	3.48	2.8	7.7
Carbohydrate g	3.7	2.9	1.6
Of Which Sugars g	1.9	1.5	2.1
Total Fat g	1.4	1.1	2
Of Which Saturates g	0.32	0.3	1.6
Dietary Fibre g	2.5	2	10.4
Sodium g	0.015	0.012	0.6
Vitamin C mg	18.9	15.12	31.5
Iron mg	6.43	5.14	45.9

Pea Shoots

Naturally high in Vitamin C

	Per 100g	Per 80g	% RDA / 100g
Energy kcals / kJ	30/126	24/101	1.5
Protein g	4.6	3.68	10.2
Carbohydrate g	1.15	0.92	0.5
Of Which Sugars g	1.05	0.84	1.2
Total Fat g	0.4	0.32	0.6
Of Which Saturates g	0.225	0.18	1.1
Dietary Fibre g	1.7	1.36	7.1
Sodium g	trace	trace	trace
Vitamin C mg	28.95	23.2	48.3

Sprouting seedlings and research into health benefits

Consuming at least five portions of fruit and vegetables a day is recommended to help keep us healthy and to reduce the risk of certain diseases including heart attacks, some cancers and strokes. Like all fruit and vegetables, an 80g serving of sprouted seeds or beans is considered a portion. 80g is approximately equivalent to a cereal bowl sized serving or 3 tablespoons full. As with all fruit and vegetables, sprouted seeds and beans are great sources of fibre, vitamins, minerals and antioxidants. When fruit and vegetables are eaten to replace snacks they can help us keep a healthy body weight, too.