Sprouted sunflower seeds contain the protein, fat and carbohydrate combination that defines basic nutrition, along with minerals and vitamins. The nutrients intensify during the sprouting process.
Eating 1/2-cup of sprouted sunflower seeds four times a week may improve health because of the nutritious elements. The sprouts are gluten-free, useful for individuals who are allergic to grains such as wheat and rye that contain gluten protein.
During sprouting, plant enzymes split the seeds’ high protein value into easily digested amino acids, according to living-foods.com. Seed fats are converted to essential fatty acids, mainly linoleic acid. Carbohydrates convert to sugars, and vitamin levels increase. The sprouts retain the mineral content of the seeds.
The amino acid arginine in the sprouts promotes blood vessel flexibility, which may reduce high blood pressure, according to "SuperFoods RX" authors Dr. Steven G. Pratt and Kathy Matthews.
The magnesium mineral content may help heart arrhythmias. The copper and zinc aid in collagen production and wound healing.
The sprouts’ high vitamin E level aids arteries and nerves. The A and D vitamins decrease risk for cancers.
Eat fresh sprouts raw. Cooking sprouts will lower the vitamin values.
Add chopped raw sunflower seed sprouts to scrambled eggs, cottage cheese, soups, salads or fluffy brown rice, or eat as a snack with a dollop of dressing or sauce.