Trending Now — Sprouted Grains
Curious about this ancient — yet newly revitalized — culinary concept? Find out what the hype is over sprouted grains.
They're pretty much what they sound like — whole-grain berries allowed to germinate and sprout shoots filled with nutrients. The process is fairly simple: Grains are soaked, then stored at the proper temperature to promote growth. Increased enzyme activity within the grain allows for them to sprout. Sprouted grains can then be dried and ground into flour for baking, as well as added to other products like cereals and snack foods. You can also make your own sprouted grains and flours. Jenny McGruther from Nourished Kitchen explains how.
Specific nutrition profiles will vary from grain to grain. Rice, wheat, spelt, barely and amaranth are commonly used for sprouting.
According to reports from the Whole Grains Council, sprouted grains and sprouted grain products tend to be less processed than traditional grain items. The enzyme activity that allows for sprouting also enhances the content of many vitamins and minerals, including folate, iron, zinc and magnesium. The fiber content may also get a boost thanks to the sprouting process.
There is an increasing number of sprouted grain products popping up on store shelves.
Making its debut in February 2015, this organic, non-GMO project-verified cereal is made with six sprouted grains and has 6 grams of protein per serving.
Food for Life brand offers a wide variety of sprouted grain products. See how their 4:9 Whole Grain Bread fared in our Healthy Eats taste test.
These flours are used for baking homemade breads, cookies and crackers; there are a lot of options available and some affordable options, especially if you shop online.
Basmati, red and tricolor blends are also available. Experiment with this alternative in stir-fries, burritos and casseroles.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition.