All about Sprouting! How & Why?
The sprouting of grains involves soaking seeds until they germinate, enhancing their nutritional value through increased bioavailability of vitamins, minerals, antioxidants, and enzymes, while also reducing anti-nutrients. This process leads to grains with higher digestibility, nutrient content, and health benefits. Consuming sprouted grains as flours can improve nutrient absorption, digestive health, and may contribute to better management of blood sugar and weight. Sprouted flours are valued in baking for their improved taste and nutritional profile, despite being more costly than regular flours.
