Benefits of sprouted grains and flours
The sprouting process increases the nutritional content of the grains. The grains become alive, and the nutrition is readily bio-available
It is easily digestible and greater nutrition assimilation in the body happens due to bioavailability
The sprouting process also reduces the anti-nutrients (like phytic acid) which essentially bind to the minerals and does not allow the body to digest them.
How to use?
Usage is just like besan and can be a great substitue for besan. Make cheelas, theplas and pakoras using sprouted chickpea flour.
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