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From: The Sproutarian (
Subject:         Re: Doug - Sunflower sprouts
Date: August 23, 2014 at 8:33 pm PST

In Reply to: Re: Doug - Sunflower sprouts posted by Dr. Doug Graham on July 26, 2014 at 11:58 am:

Hello Dr Doug and my dear brothers and sisters of the raw vegan world.

I shall not post here regularly, however l could not help but notice Dr Doug's comment saying that the mighty sunflower green is just another green. I was disappointed in the summery and wanted to post some science and general comments so the mighty sunflower green is given proper justice to it's glorious magnificance. Oh yes my dear folk...the sunflower is very very mighty indeed, and here are some reasons why it is superior to most other greens.

Now...just before l start, let me just state that I will not be posting a fully referenced research paper to back up every single point l make because it would take weeks to write and draw upon over 50 references, however l will draw upon some important studies and nutritional information to highlight why sunflower greens are important for bringing the raw vegan diet up to the highest level.

In this post l will present some information of the significant nutritional contributions of the mighty sunflower sprouts. These sprouts is a must in anyone’s diet if they want to do the vegan diet to the highest level. First l will post a study and then present the highlights of the study relating to sunflower sprouts. Later in this post l will post a study and highlights of the sunflower greens and then make some general nutrition comments in relation to these two highly important foods.

Phenolic profile and antioxidant activity in selected seeds and sprouts
Paulina Pajak, Robert Socha et al

[i]The aim of this study was to investigate the effect of germination on the phenolic acids and flavonoids profile, as well as antioxidant activity (AA), in selected edible seeds of mung beans, radish, broccoli and sunflower. Sunflower and radish sprouts were the most rich in phenolic compounds. (Seeds were prouted for 5 days).
Predominant phenolics in sunflower seeds are chlorogenic, quinic and caffeic acids
The greatest quantity of flavonoids content was found in sunflower sprouts (45.6 mg/ g d.m.), followed by broccoli (37.1 mg/g d.m.) and radish (34.8 mg/g d.m.) sprouts.[/i]

[i]The sprouts of radish demonstrated the highest antioxidant activity, evaluated using the ABTS method, followed by sunflower sprouts.
An increase in the antioxidant activity during the germination process was also observed in the reaction with DPPH free radical. However, in this case the sunflower sprouts exhibited the highest antioxidant capacity, followed by radish, broccoli and mung bean[/i].

[i]sunflower sprouts exhibited the highest AA against DPPH compared to radish, mung bean, wheat and lentil sprouts
Samotyja et al. (2007) reported that sunflower sprouts had the highest antioxidative activity (estimated by the FRAP method), followed by radish sprouts[/i].

[i]The sunflower seeds and sprouts investigated in our study had diverse phenolic acids profiles., with caffeic and protocatechuic acids being predominant in sunflower extracts. Germination increased the total phenolic acids over twice from 12.3 mg/100 g d.m. in seeds to 27.5 mg/100 g d.m. in sprouts[/i]

[i]sunflower sprouts seem to have the one of the highest antioxidant activities among fruits and vegetables. The major phenolic compounds identified by these authors in sunflower seeds were chlorogenic acid (and its derivatives) and caffeic acid[/i]

[i]Germination significantly increases the levels of phenolic acids and flavonoids, as well as their antioxidant activity. Therefore, germinated edible seeds are a very valuable source of natural antioxidants[/i].

Impact of germination on phenolic content and antioxidant activity of 13 edible seed species

Bolívar A. Cevallos-Casals1, Luis Cisneros-Zevallos

[i]Seven day sunflower sprouts had higher toal antioxidant content (TAC) on a dry basis (DB) (40202 μg Trolox g−1) compared to other seeds (1456–25991) and a blueberry reference (35232)[/i].

Oh yes, sunflower greens have more total measured antioxidants than the highly regarded blueberries which are considered one of the highest food sources. But lets not forget that the blueberries sold in shops and farmer's markets would also lose lots of antioxidants due to post harvest conditions because they are no longer fresh off the vine. Lots of post harvest science clearly shows the nutritional losses from store bought fruits and vegetables, and science clearly shows that this doesn't effect most of the sprouts tested.

Changes in oil, sugars and nitrogenous components during germination of sunflower seeds, Helianthus annuus

R. Balasaraswathi, S. Sadasivam

You can’t see the results in this link, but sprouting sunflower for 2 days reduces fat levels from 50.04% to 48.40%. However when they are sprouted for 5 days the fat levels go down to 33.30%. Protein value goes down from 49.75% to 40.94% after sunflower is sprouted for 2 days, and to 43.81% after 5 days. The exciting part is that total free amino acids massively increase from .43% to 1.42% after 2 days of sprouting and up to 5.51% after 5 days of sprouting. See, the sprouting increases the total amount of amino acids that can be used to build protein in the body and stabilize blood sugar levels, and the bodies ability to build good levels of protein from sunflower will be superior to any vegetables because of the nature of sprouts having 2 – 4 times that of mature green vegetables.

Fermented sunflower is also a unique plant source of decent levels of vitamin K2 that hardly any plants contain. New science now contributes this nutrient in the role of brain functioning, cancer protection, heart disease protection and bone health. I won’t post the studies in this thread, but l will just say that regular use of sprouted fermented sunflower is a good idea because very few vegans are getting this nutrient in their diet.

When you look at the general nutritional analysis of sunflower seeds you will also notice they are very high in vitamins B1, B2, B3, B6, B9, E and omega 6 fatty acids. But when they are sprouted those B vitamins will substancially increase like they always do, and it is highly likely that vitamin E levels will also substancially increase because they do with other seeds such as sesame (25,000% increase in vitamin E after 5 days) and steady increase for wheat according to the literature. Vitamins A and C are likely to increase to good levels too. They are also a high source of iron, magnesium, phosphorous, potassium, zinc, copper, manganese, and one of the highest vegan sources of selenium. And we also know that soaking these seeds in mineral rich water can also greatly increase mineral content according to Dr Finney’s thesis on sprouts.

Regards Dr Doug and all the raw folk seeking good health,

The Sproutarian.

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