Sprouted Grain Bread: A Budding Staple in Today's Diet

3. Sprouted Bread Health Benefits: Nutritional Value

Research shows soaking grains releases nutrients within the kernels, increasing their health potential -- the sprouting process kills off phytic acid that binds most of the grain's nutrients.  Vitamins B and C and amino acids are higher in sprouted grains than in their ungerminated counterparts. According to a 2007 study published by the Journal of Agricultural and Food Chemistry, sprouted wheat carries more fiber. A 2013 study discovered sprouted rice contains more antioxidants. A 2010 Food Chemistry study on sprouted millet indicates iron, calcium, and manganese are significantly more bioaccessible, meaning the body can absorb the nutrients from sprouted grains more easily.

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