Advisory

Fresh sprouts

Fresh sprouts are young plants that develop from the seeds of legumes, grains, vegetables, herbs, and nuts. The sprouting process is initiated by soaking the seed in water to activate enzymes and start new life growth. Fresh sprouts are nutritionally rich and contain high amounts of vitamins, minerals, enzymes, antioxidants, and fiber. Sprouting increases the bioavailability of these nutrients while reducing the content of antinutrients. Sprouts are low in calories. In the kitchen, sprouts are versatile and can be added to salads, sandwiches, smoothies, soups, or used as a garnish on various dishes.

Hello,

The lesson states that dried wheat germ is a richer source of vitamin E compared to fresh ones. Why is that?

Thank you.

Dried foods are generally a more nutrient-dense source per unit of weight compared to fresh ones, as they contain significantly less water.

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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