Healthy food >>>> Why do you eat seedlings?

Why do you eat seedlings?

The general trend in the world, striving for the health of the body, to change approaches to nutrition, has led to the fact that there is an interest in eating raw foods (not thermally processed). And although a person is not a herbivore, but a predator that eats meat, nevertheless, many people have long been inclined to believe that vegetarianism and raw food are healthier nutritional conditions than meat eating.

The search for useful substances in raw fruits, vegetables, herbs and other plant products led to the fact that cereals and legumes were evaluated as the source of the most useful components for the body: microelements, vitamins, vegetable protein, amino acids, vegetable fats.

And where, if not in ready-to-germinate grains, where is the greatest concentration of these useful elements? But it is difficult for a person to eat grains, since the stomach is not adapted to digest food that is too hard. But the young seedlings of these grains are a storehouse of those very important elements in human nutrition. Indeed, in order for the seed to hatch and be able to grow into a new full-fledged plant, nature has tried to provide it with a huge energy potential with a highly concentrated set of vital substances.

What is useful in seedlings of cereals and legumes:

Vegetable protein (soy, peas, lentils, beans, wheat, rye, sesame, oats, buckwheat, pumpkin, flax, oats);
vitamins B (soy, peas, lentils, sesame, sunflower, buckwheat, pumpkin);
Vitamin E (wheat, rye, sesame, flax, buckwheat, pumpkin, sunflower, soy, lentils, peas, beans);
Vitamin C (all plant sprouts increase its amount during germination);
Rutin (buckwheat);
Folic acid (wheat, rye, sesame, pumpkin, sunflower, lentils, soybeans, peas, buckwheat);
Iron (pumpkin, wheat, rye, sesame, buckwheat, sunflower, soybeans, beans, oats);
Zinc (sunflower, pumpkin, sesame, flax, wheat, rye, buckwheat, lentils, beans, oats);
Calcium (sesame, flax, rye, wheat, oats, buckwheat);
Phosphorus (wheat, rye, sesame, flax, buckwheat, lentils, soybeans, pumpkin, sunflower);
Potassium, magnesium (wheat, sesame, rye, flax, sunflower, pumpkin, lentils, soybeans, peas, beans);
Inulin (buckwheat, peas, lentils, pumpkin).

The benefits of sprouted grains, legumes and seeds are obvious, but the harm caused by this kind of food is not obvious, but it does exist.

Sprouted seeds added to dishes increase the usefulness of food in terms of enriching it with microelements, vitamins, proteins and oils, but can worsen the condition of the digestive tract and cause impaired absorption of nutrients, since they contain lectins that are designed to maintain the viability of seedlings, but are not biochemically safe for the mucous membrane digestive tract.