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Maximizing vegan/vegetarian nutrition - sprouting is a must

See the little white tails? These are sprouting split peas which are now being used in soup on this fall evening. Peas are a decent source of protein, in fact ½ cup cooked serving contains 115 calories and 8 grams of protein. They also are a good source of B vitamins including folate, along with minerals potassium, magnesium, and a host of others. Why sprout them? Sprouting reduces antinutrients like phytate, enzyme inhibitors, and lectins, all of which block the absorption of minerals and reduce one’s ability to digest an otherwise nutrient-dense food. Not only is this important to do for peas but sprouting helps maximize the nutrition of nuts, seeds, grains, and other legumes. We get the most from our vegetarian/vegan’esque foods when we prepare them traditionally/properly!

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