Grains are possibly one of the healthiest foods on the earth. They are filled with Omega 3s and also provide a great daily amount of roughage to support intestinal health. There is another type of grain, which is becoming more popular with each passing month. Sprouted grains are starting to show up in everything from breads, to salads and even pastas. There is, however, a vast difference between regular grain and sprouted grain for the nutritional aspect as well as taste.

There are three main differences between sprouted grain and whole grain: 1) sprouting activates food enzymes; 2) sprouting increases vitamin content, and 3) sprouting neutralizes anti-nutrients like phytic acid which bind up your ability to fully absorb minerals.

When examining the nutrient density of sprouted wheat to un-sprouted wheat on a calorie-per-calorie basis, you’ll find that sprouted wheat contains four times the amount of niacin and nearly twice the amount of vitamin B6 and folate as un-sprouted wheat; moreover, it contains more protein and fewer starches than non-sprouted grain. Another plus is that it is lower on the glycemic index making it more suitable for those suffering from blood sugar issues and diabetes.

When grains, seeds and nuts are germinated, their nutritional content changes and, if they are kept un-cooked, they retain their natural plant enzymes which boost metabolism and give the body a much needed increase in vitamins and minerals. The enzymes present are beneficial for helping aid in the digestion of the seeds and nuts in the digestive tract. As well as retaining the enzymes, they also retain the nutrients that would otherwise be destroyed by cooking. Sprouted grains, seeds and nuts also encourage the growth of good bacteria, known as pro-biotics, which help to keep the colon clean, and are high in protective antioxidants.

Sprouts, as well as being very digestible, are a good source of fiber and protein, and are high in vitamins and minerals. As an example, sunflower sprouts are high in vitamins A and C, while mung bean sprouts are high in vitamin C, iron, and potassium. Most seeds are high in phosphorus, which is important for alertness, increased mental abilities, and healthy bones and teeth.