All About Sprouts by Katie Cavuto-Boyle in Katie's Healthy
Bites, September 27, 2012 - Comments (1,477) Sprinkled on a
salad, tossed in a stir-fry or stuffed in a sandwich, sprouts
are tasty seeds that pack a nutritional punch. There is a sprout
for every taste preference, including bean, alfalfa, pea, clover
and broccoli sprouts, to name a few, as well as a variety of
sprouted grain products. Sprouts are simply germinated seeds.
Some types are eaten raw, while others must be cooked before
eating. However, foodsafety.gov, which is managed by the US
Department of Health and Human Services, recommends cooking all
sprouts before eating, especially for pregnant women and people
with compromised immune systems, as sprouts have been linked to
more than 30 reported outbreaks of foodborne illness since 1996.
Proponents of sprouts claim they are higher in B and C vitamins,
iron and calcium than the unsprouted versions of the same plant.
While these claims have not been proven, sprouting may make
certain nutrients more