Three types of sprouted roots more valuable than gold—it’s such a waste to throw them away.

Sprouted Peanuts

Sprouted peanuts have double nutritional value and offer numerous health benefits.

When carefully cultivated, sprouted peanuts are not only non-toxic but also highly nutritious. During the sprouting process, the vitamin C content increases, and essential amino acids multiply by seven times. More importantly, sprouted peanuts produce a natural compound called resveratrol, which is a powerful antioxidant with anti-inflammatory, antibacterial, anti-aging, and oxidative stress-fighting properties.

However, if peanuts stored at home are not well-preserved, become moldy, or start sprouting, it’s a different story. Such peanuts may be contaminated with aflatoxin—a carcinogenic toxin that remains harmful even when cooked at high temperatures. The best solution is to discard these peanuts.

Sprouted Brown Rice

Brown rice is classified as a whole grain. Since it is less processed, its flavor is not as appealing as polished white rice, but it is significantly more nutritious. After careful soaking and sprouting, the nutrients in brown rice—such as lysine, vitamin E, vitamin B1, vitamin B6, magnesium, calcium, iron, and especially γ–aminobutyric acid (GABA)—increase up to ten times compared to polished white rice and four times compared to regular brown rice.

Not only is the flavor improved, but sprouted brown rice also provides various health benefits, including preventing constipation, promoting digestion, stabilizing blood sugar and blood pressure, controlling blood lipids, preventing atherosclerosis and related complications, slowing skin aging, and regulating cholesterol levels in the blood.

Sprouted Garlic

Sprouted garlic has higher antioxidant levels than regular garlic.

Sprouted garlic is not only edible but also more nutritious, offering greater health benefits than unsprouted garlic. Experts suggest that sprouted garlic produces phytochemicals that may limit the spread of certain types of cancer. Additionally, the antioxidant content in sprouted garlic is significantly higher, helping combat damage caused by free radicals.

This bulb is particularly rich in fiber, vitamin C, vitamin A, carotene, and other nutrients that enhance the immune system, slow down aging, and benefit cardiovascular and cerebrovascular health. It can also help prevent flu and intestinal inflammation. Garlic should only be discarded if black spots appear, as this indicates spoilage.