Description
Benefits of sprouting wheat dalia
- Vitamin c is produced through sprouting and vitamin b2, b5, and b6, as well as vitamins e, vitamin k, riboflavin, and niacin are enhanced in the process of sprouting.
- Sprouting makes absorption of calcium, magnesium, iron, copper, and zinc easier.
- The process of sprouting breaks down the enzyme inhibitors present in the grain, making it much easier for the body to digest and absorb the nutrients.
- Sprouting also increases the nutritional content and makes it more bioactive.
- The superior nutritional value accumulated in the grain during sprouting is retained after drying and cold-milling into dalia.
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Importance of organic: Opting for organic food ensures that it has been grown without synthetic pesticides, fertilizers, or genetically modified organisms (GMOs). Organic farming practices prioritize soil health, biodiversity, and environmental sustainability.
