A: "Sprouted grain differs from whole grain in three fundamental aspects: 1) sprouting activates food enzymes; 2) sprouting increases vitamin content, and 3) sprouting neutralizes antinutrients like phytic acid which bind up minerals preventing your ability to fully absorb them. When examining the nutrient density of sprouted wheat to unsprouted wheat on a calorie-per-calorie basis, you’ll find that sprouted wheat contains four times the amount of niacin and nearly twice the amount of vitamin B6 and folate as unsprouted wheat; moreover, it contains more protein and fewer starches than non-sprouted grain and as a further boon, it is lower on the glycemic index making it more suitable for those suffering from blood sugar issues." -Nourished Kitchen
Watch this video to see how easy it really is:
I tried radish sprouts accidentally this summer when gardening. They are delicuous and spicy! I am going to make some of those for salads. I HIGHLY recommend it! Great post Dear Journey. You ROCK!! Keep em coming!
ReplyDeleteI tried the radish sprouts, I love them for sandwiches... Hold the spicy mustard!
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