Sprouting enhances the nutritional value of the grain. Sprouted grain differs from whole grain in three fundamental aspects, a) Activates food enzymes b) Increases vitamin content, and c) Neutralises anti-nutrients like phytic acid which blends up minerals preventing the ability to fully absorb them. The sprouting process increases the amount and bioavailability of some vitamins (notably vitamin C) and minerals, making sprouted grains a potential nutritional powerhouse.
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