10 Ways Sprouted Bread Is More Nutritious
You’re already opting for whole-grain breads over white breads made from refined grains stripped of essential nutrients like vitamins, minerals, protein, and fiber. But did you know that choosing breads baked with sprouted whole grains is even healthier? Sprouting unleashes an explosion of nutrients your body can better absorb, including higher levels of:
- Soluble fiber that’s slower to digest so feel full and your blood sugar stays stable
- Protein that fills you up, steadies your blood-sugar levels, gives you energy, and boosts metabolism.
- Vitamins A, C, E & other antioxidants that build up immunity and help you ward off disease. One study found sprouting increases vitamin levels six to 10 times.
- B vitamins including folate (which increases three- to fourfold) that support your nervous system and adrenal function.
- Essential amino acids that are the building blocks of protein and support muscle and tissue growth.
- GABA (gamma-aminobutyric acid), an amino acid that helps ease stress and anxiety.
- Calcium, which is essential for keeping your bones and teeth healthy, your cells, nerves, and muscles functioning properly.
- Potassium, a mineral that aids in cell, nerve, tissue, and heart function.
- Magnesium, which helps you form bones and cells and is beneficial to your blood (and your heart), nerves, muscles, and nutrient metabolism.
- Iron, an essential mineral that helps move oxygen throughout your body.
Here’s how sprouting boosts nutrients in whole grains: Grains are seeds that when germinated with the right amount of water and warmth begin to sprout a new plant. To grow, this shoot feeds on starches and sugars, which activates an increased amount of essential nutrients and enzymes.
Sprouting also breaks down phytic acid, an enzyme inhibitor that blocks the absorption of protein, fats, calcium, iron, magnesium, phosphorus, and zinc.
If you’re trying to eat better bread, why not get more nutritional bang for your buck out of sprouted breads?