Sprouted Breads
These are breads that contain the whole grain (or kernel, or berry) of various seeds, although only after they have been sprouted. They are different from 'white' bread in as much as 'white' breads are made from ground wheat endosperm (after removal of the bran and germ). Whole grain breads include the bran, germ and endosperm, therefore providing more fibre, and naturally-occurring vitamins and proteins. Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram.
Some claim that sprouted grains have 50-1350 times more minerals and vitamins than non-sprouted grains. Although there may be a slight increase per gram of such things, much of this increase follows the increased size of the grain due to the germination process and therefore, by and large, the amounts per gram remain the same. A comparison of nutritional analyses shows that sprouted grains contain about 75% the energy (carbohydrates), slightly higher protein and about 40% of the fat when compared to whole grains.
Wheat is not the only grain used for sprouted breads. Grains and legumes such as millet, barley, oat, lentil and soy may also be used. Bread that is made from an array of grains and legumes can provide a complete set of amino acids, the building blocks of proteins. There may be a slight increase in trace minerals and nutrients over non-sprouted breads. Other than that, they supply much the same advantages as whole grain breads over refined grain breads, such as lowered risk of coronary heart disease.
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