Nutritional & Fun Facts


Eatmore Nutrition at a Glance


  1. Vitamins! Sprouts are a great source of vitamins A, B-complex, C, and E.  The vitamin content increases by up to 20 times the original value within only a few days of sprouting. Just take a look at our product page to see.
  2. Enzymes! Experts estimate that there can be up to100 times more enzymes in sprouts than uncooked fruits and vegetables.  Enzymes are special types of proteins that act as catalysts for all your body’s functions.
  3. A lot of power without a lot of calories.
  4. Certified Organic, and GMO Free. In our sprout production and in our market garden, we use ecologically-conscious inputs and soil-building organic farming methods to produce healthy and nutritious sprouts and veggies.
  5. Sprouts are inexpensive.It can be expensive trying to eat healthier, but simply adding sprouts to your meals is a great an inexpensive start

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Captain James Cook gave his sailors limes, lemons and sprouts to prevent scurvy because they all have lots of Vitamin C.

Pea sprouts can have interesting names like Speckled, Marrowfat and Tiny Mottled Bill Jump.

Broccoli sprouts can contain 50 times the sulfurophane found in mature broccoli. So you get as much antioxidant in one ounce of broccoli sprouts as you would in three pounds of fully grown broccoli.

Vitamin E, that boosts your immune system and protects cells from free radical damage, can be as high as 7.5 mg in a cup of broccoli sprouts compared to 1.5 mg in the same amount of raw or cooked broccoli. The selenium content can go from 28 mg versus 1.5 mg.


Children 4-8 years old – Vitamin E, RDA (Recommended Dietary Allowance) 7 mg/day. Adults need 15 mg/day.


One or two grams of fresh broccoli sprouts per day per kilo of body weight (about 70 to 140 grams for a 70-kg person) could have profound health benefits such as helping to lower blood pressure, decreasing inflammation of the heart and kidney, and correcting hypertension and stroke. You would have to eat 20 to 50 times as much broccoli to get the same benefits.

Three-day-old sprouts of broccoli and cauliflower contain 10–100 times higher levels of glucoraphanin (the glucosinolate of sulforaphane) than do the corresponding mature plants.

Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens
Brassica Chemoprotection Laboratory and Department of Pharmacology and Molecular Sciences, The Johns Hopkins University School of Medicine, Baltimore, MD 21205. Contributed by Paul Talalay, July 3, 1997

Broccoli Sprouts Eaten During Pregnancy May Provide Children with Life-long Protection Against Heart Disease – University of Saskatchewan Study
Eating broccoli sprouts during pregnancy may provide your kids with life-long protection against cardiovascular disease. Not only could broccoli sprouts improve mothers’ health, they also seem to improve the health of their children into adulthood – even if the children never taste a sprout.

Source: Media Release