Curious about this ancient — yet newly revitalized — culinary concept? Find out what the hype is over sprouted grains.
What Are Sprouted Grains?
They’re pretty much what they sound like — whole-grain berries allowed to germinate and sprout shoots filled with nutrients. The process is fairly simple: Grains are soaked, then stored at the proper temperature to promote growth. Increased enzyme activity within the grain allows for them to sprout. Sprouted grains can then be dried and ground into flour for baking, as well as added to other products like cereals and snack foods. You can also make your own sprouted grains and flours. Jenny McGruther from Nourished Kitchen explains how.
Nutrition Facts
Specific nutrition profiles will vary from grain to grain. Rice, wheat, spelt, barely and amaranth are commonly used for sprouting.
According to reports from the Whole Grains Council, sprouted grains and sprouted grain products tend to be less processed than traditional grain items. The enzyme activity that allows for sprouting also enhances the content of many vitamins and minerals, including folate, iron, zinc and magnesium. The fiber content may also get a boost thanks to the sprouting process.