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Sprouting SeedsGreen icon of hand dropping sprouting seeds into ground

Sprouting is a scientifically proven technique for improving nutrient bioavailability in plant-based foods. 

More of the good, less of the bad

This process effectively reduces anti-nutrients like phytic acid, lectins, and phytates, thereby supporting enhanced nutrient absorption (World Health Organization, Nutrient Bioavailability Guidelines). The U.S. Food and Drug Administration (FDA) endorses sprouting as a method for nutrient optimization, corroborated by peer-reviewed clinical studies (Journal of Food Science, 2019). The United States Department of Agriculture (USDA) and the National Institutes of Health (NIH) further substantiate the nutritional benefits of sprouted foods, making them a viable option for health-conscious consumers.

Image of seeds with tray of sprouting seeds in the background.

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