Sprouts and Greens by Tom Billings January 15, 1996 As there is
some confusion regarding terminology, it is best to begin by
specifying sunflower sprouts as hulled sunflower seeds that have
been soaked and sprouted for a day or so. Sunflower greens are
the baby plants that result when unhulled seeds are grown in
soil, generally for 7-8 days. One can think of the sprouts as
pre-digested seeds. Unsprouted sunflower seeds are high in fat
and protein. However, sprouting activates the seed, with many
changes as it sprouts: dramatic increase in enzyme levels, seed
fats are converted to essential fatty acids and carbohydrates,
proteins are converted to essential amino acids and/or sugars,
and vitamin levels (on a dry basis) increase substantially. Due
to their activate enzymes, sprouts are much easier to digest
than dry seeds. Further, as the seed sprouts its flavor is
enhanced - sunflower sprouts have an earthy flavor and are While
the sprouts are pre-digested seeds, the greens are a tender baby
vegetable, high in