Three varieties of sprouting roots are more valuable than gold, and throwing them away is such a waste.
Sprouted Peanuts
Sprouted peanuts have double the nutritious value and provide several health benefits.
When grown properly, sprouted peanuts are not only non-toxic but also extremely nutritious. During the sprouting phase, the vitamin C level doubles, and critical amino acids multiply sevenfold.
More importantly, sprouted peanuts contain resveratrol, a natural antioxidant with anti-inflammatory, antibacterial, anti-aging, and oxidative stress-fighting effects.
However, if peanuts stored at home are not well-preserved and begin to mildew or sprout, the situation changes. Such peanuts may contain aflatoxin, a carcinogenic toxin that can be dangerous even when roasted at high temperatures. The best option is to trash these peanuts.
Sprouted Brown Rice
Brown rice is classified as whole grain. Because it is less processed, the flavor is less pleasant than polished white rice, but it is far more healthy.
Brown rice can contain up to ten times more minerals, including lysine, vitamin E, vitamin B1, vitamin B6, magnesium, calcium, iron, and γ-aminobutyric acid (GABA), compared to polished white rice and four times more than conventional brown rice, after thorough soaking and sprouting.
Not only does sprouted brown rice improve the flavor, but it also has many health benefits, such as preventing constipation, promoting digestion, stabilizing blood sugar and blood pressure, controlling blood lipids, preventing atherosclerosis and related complications, slowing skin aging, and regulating blood cholesterol levels.
Sprouted Garlic
Sprouted garlic provides more antioxidants than ordinary garlic.
Sprouted garlic is not only edible but also more nutritious, providing more health advantages than unsprouted garlic. Experts believe that sprouted garlic releases compounds that may hinder the spread of certain types of cancer.
Furthermore, sprouted garlic contains much more antioxidants, which help counteract free radical damage.
This bulb is particularly high in fiber, vitamin C, vitamin A, carotene, and other nutrients that boost the immune system, reduce the aging process, and improve cardiovascular and cerebrovascular function.
It can also help prevent the flu and intestinal irritation. Garlic should be removed only if it develops black spots, which indicate rotting.
