‘Sprouting increases many of the grains’ key nutrients, including B vitamins, folate and fibre’ GET SPROUTING!
Straddling the line between a seed and a new plant, sprouted grains (such as spelt and rye) offer all the goodness of wholegrains, while being more readily digested.
Sprouting also increases many of the grains’ key nutrients, including B vitamins such as folate, vitamin C, essential amino acids and fibre. If you have a sensitivity to grain protein (such as the gluten in barley and wheat), you may tolerate sprouted grains more easily.
According to the American Whole Grains Council, sprouted brown rice reduces diabetes and cardiovascular risk, sprouted buckwheat protects against fatty liver disease and sprouted barley has been linked to reduced blood pressure.
I love using sprouts in a stir-fry, salad or…
