Sprouted grains meet today’s consumers’ demand for natural, nutritious and healthy products. They contain all the original bran, germ, and endosperm and, as such, are considered whole grains.
As a wholegrain, they are naturally high in fibre, and evidence suggests their use in finished products also results in an increase in soluble fibre.
The sprouting process breaks down nutrients such as starches and proteins, making the grains easier to digest, and a reduction in the amount of the antinutrient phytate present in sprouted grains increases the bioavailability of nutrients to the body.