You know that moment after a cold winter when you are walking around outside looking for the first signs of spring? Then, lo and behold, you see small, green stalks sprouting from the earth. Imagine that, but in your bread. Doesn’t sound appetizing? You would be surprised at the health benefits as well as the unexpectedly good taste of sprouted grains.
According to the AACCI, the American Association of Cereal Chemists International, sprouted grains are defined as, “malted and sprouted grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished”.
In other words, sprouted grains are grains that quite literally have sprouted. The seed has germinated and a little shoot has grown.
So, the big question is: Why is this important?
Germinating the grain provides for better digestion plus an increase in bio-availability of vitamins and minerals. Due to that little sprout pushing its way through the shell, it makes it crack. Plus, the enzymes are working to feed that small sprout so the starch levels are depleted. This works to make the grain more digestible than normal whole grains.
Also, this magic sprout can affect the taste by naturally sweetening your product.
Nutritional benefits by the USDA:
- Sprouted grains contain about 75% of the carbohydrates than whole grains
- They also contain 40% of the fat of whole grains
For those gluten-sensitive folks: Sprouted grains contain less gluten which helps with gluten sensitivity.
Wanna learn more? Here is a link provided by the Whole Grains Council detailing more about sprouted grains.