Sprouting Amaranth Can Increase Antioxidants
In a study in Mexico, researchers sprouted amaranth at diﬀerent conditions to see which would maximize antioxidant activity. The scientists found that sprouting was able to increase antioxidant activity (300-470%), total phenolic content (829%), and ﬂavonoid content (213%), and that the ideal time and temperature for sprouting amaranth was 30 degrees C for 78 hours. Additionally, protein and ﬁber content also showed increases from sprouting.
Plant Foods For Human Nutrition. 2014 Sep;69(3):196-202 (Perales-Sanchez JX et al.)