Whole grains have a bran, germ and endosperm, which contain the seed’s essential vitamins and minerals like protein, fibre, iron, magnesium, B vitamins and antioxidants. There are no shortcuts when sprouting. A seed must be whole for it to sprout, so sprouted grains are inherently whole grain.
While whole grains and beans are a good source of nutrition, they also contain phytic acid, an enzyme that inhibits our digestive systems from fully absorbing the seed’s nutrients. The sprouting process reduces phytic acid, and how much depends on the seed and sprouting time. For example, chickpeas sprouted for 48 hours showed a 67% decrease. Sprouting converts the nutrients that are already in the seed into a more bioavailable form for our bodies.
We are proudly certified organic for every product, so each seed is grown and sprouted naturally and sustainably. Sprouting is a form of positive processing where nothing is removed and only water is added. This transforms it’s nutrient profile and allows your body to get the most from whole, natural foods.
Cooking whole grains and beans is often inconvenient and time consuming. Sprouting reduces cook time, in most cases by half, making preparation much quicker and easier. No pre-soaking is needed for sprouted beans and lentils because soaking is already part of the sprouting process.
Sprouting also stabilizes the natural oils in wheat and flax, extending their shelf life (and slowing staling of sprouted wheat bread). This makes sprouted flour a practical, user-friendly choice for bakers.
You can easily incorporate sprouted whole grains, beans and flour into your diet in all the same ways you would use their non-sprouted counterparts.
Choosing sprouted products means you get all the benefits of sprouted grains, without the extra time and effort of sprouting at home.