Description
Key Features:
- The process of sprouting breaks down the enzyme inhibitors present in the grains, making it much easier for the body to digest
- Sprouting increases the nutritional content and improves absorption of nutrients.
- Sprouting increases enzyme activity which can aid in digestion and metabolism
- Sprouting reduces phytic acid and other anti nutrients improving mineral absorption
- Vitamin C is produced through sprouting. Vitamins increase, especially B2, B5, and B6, as well as vitamins E, vitamin K, riboflavin, and niacin. Beta-Carotene, the vitamin A precursor, increases dramatically.
Does drying the sprouted grain affect nutritional value?
Drying does not affect the superior nutritional value accumulated from germination but helps in increasing the shelf life.
Do grinding and milling affect nutritional value?
Cold-Milling whole grains merely grind the storage cell. No matter how fine or coarse the grind is, it remains in the dried seed state. Grinding or milling a whole grain does not change its properties.
How to use?
The sprouting process results in amazingly tasty flour that are mild and full of flavor, with no bitterness. Bread made from sprouted wheat flour has more fiber content.
Use it for making day to day rotis
Excellent for baking
