Nutritional attributes of legumes (2) - sprouted beans and seeds
This report is intended to be viewed as an adjunct to the report “The nutritional attributes of legumes” (which can be found below) and covers the germination process, microbial contamination and also sprouted legumes and sprouted brassicas. The report makes note of the fact that these products provide a good range of both nutrients and phytochemicals, but until more information is available, this conclusion is not definitive.
