Best Nutritional Sprouts for Natural Weight Loss

Sprouting seeds are a simple, economical and soil less way of providing a selection for natural weight loss. Most beans and pulses are rich in protein and once they start to sprout they become rich in vitamins too. The vitamin C content is nearly as high as in citrus fruit, and they are a good source of B vitamins. After four days of keeping, the nutritional value drops. Cooking destroys much of the nutritional value, so ideally, eat them raw or boiled. If you cook them, do so in the minimum of water and save cooking liquid for stocks and gravies.

How to Eat Sprouts:

Eating 2-3 cups weekly can help you lose weight naturally with fewer calories. But eating too much can cause various infections and health problems like enlarge spleen, low red blood cells etc. Sometimes raw sprouts are hard to digest and can cause indigestion problems. The best way to use sprouts in your salads or adding in your diet according to your desire.

Choose only organically grown grain with no trace of pesticides. Some best sprouts are best for weight loss which are given below:

Best Nutritional Sprouts for Natural Weight Loss

Mung Bean Sprouts


10-12 tablespoons – Mung Bean Sprouts

1 tablespoon – Apple Cider Vinegar/Lemon Juice

1 tablespoon – Chopped Mint Leaves

1 teaspoon – Soft Brown Sugar

2 tablespoons – Chopped Cabbage

1/4 teaspoon – Black Pepper Powder

1 Pinch or to Taste – Table Salt


Boil mung bean sprouts in 5-6 tablespoons water for 2 minutes. Place all the ingredients in a bowl and whisk together, or place in a screw top jar and shake well. Just before serving put the chopped mint leaves on the top and toss well.

Chickpeas (Brown) Sprouts


Half Cup – Chickpeas (brown) Sprouts


1-2  – Plum Tomatoes

1 (One) chopped – Large Cucumber

1 (One) chopped – Red Onion (small)

2 (two)  – Black Olives

5 grams – Watercress

1 tablespoon – Apple Cider Vinegar/Lemon Juice

1 tablespoon – Olive Oil

Salt and Pepper to Taste


Arrange the chickpeas sprouts, tomatoes, cucumber, red onion, if using olives in a salad bowl. Combine all the ingredients for the dressing in a screw top jar. Shake until the mixture is pale and smooth, then pour over the salad. Toss the salad well and top with the watercress. You can also take it as a lunch dish.

Alfalfa Sprouts


25 grams – Alfalfa Sprouts

1 tablespoon – Olive Oil

1 (one) – Garlic Clove (crushed)

1 (one) – Large Lemon Juice

1 (one) teaspoon – Olive Oil

One Olive – (optional)

Salt and Pepper to Taste


Place alfalfa sprouts , olive oil, garlic and lemon juice in a food processor or blender with salt and pepper to taste and process for one minute. Taste and adjust the seasoning if necessary, then process again briefly. Spoon the hummus into a serving bowl, garnish with olive and a little olive oil.

Soya Beans Sprouts


One cup – Soya Beans Sprouts

1 (One) – onion (finely chopped)

1 tablespoon – chopped parsley

10 grams – baby spinach leaves

2 tablespoons – tomato sauce

1 tablespoon – fruit vinegar


Place the soya beans in a saucepan, add the water and season with salt and pepper. Bring to the boil then cover the pan and simmer for 15-20 minutes until the soya bean sprouts have formed a thickish puree. Shallow fry chopped baby spinach leaves in a frying pan. Put the onion and tomato sauce into another bowl and stir well all the ingredients.

To Sprouts:

Wash old jam jars well; cut a piece of fine cotton to cover top and hang 1-2 inches down sides of jars. Wash seeds and pick out grit and any broken seeds. Place 2-3 tablespoons seeds in each jar and cover with material, held in place with a rubber band. Fill with warm water and soak overnight in a warm place. Next morning, drain well and rinse seeds through cloth. Repeat rinsing 2 or 3 times a day for 3-6 days, depending on seed (5-8 days in a colder room), until sprouts are about 4 cm long. The seeds can be grown in the light. Those grown in the dark are pale cream colored, while those grown in the light are streaked with green. Sprouts not rinsed or drained thoroughly develop musty stale flavors and hose grown for too long tend to get tough and stringy.

Keeping Sprouts:

Once sprouts have reached desired length, keep them wrapped in polythene in the fridge for up to a week. When freezing, they are best combined in a dish as they tend to lose their crispiness once thawed. Freeze for up to six weeks.

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