sprouted wheat
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sprouted wheat is often considered healthier because the germination process reduces anti-nutrients like phytic acid, which increases the bioavailability of minerals like iron and zinc. It also contains higher levels of vitamins C, E, and folate compared to unsprouted grains.
A 100g serving of sprouted wheat provides approximately 198 calories and 7.5g of protein. It also contains about 42.5g of carbohydrates and 1.3g of fat, making it a nutrient-dense energy source.
No, sprouted wheat is not gluten-free. While the sprouting process may slightly break down some gluten proteins, it still contains significant amounts of gluten and is unsafe for individuals with celiac disease or gluten intolerance.
Sprouted wheat typically has a lower glycemic index than regular wheat. The sprouting process converts some of the starch into simple sugars and fiber, leading to a slower, more gradual rise in blood glucose levels after eating.
During sprouting, enzymes are activated that begin to break down complex starches and proteins into simpler forms. This 'pre-digestion' makes the grain easier for the human digestive tract to process, potentially reducing bloating and discomfort.
No, sprouted wheat is not keto-friendly. With 42.5g of carbohydrates per 100g, it is too high in carbs for a standard ketogenic diet, which usually limits daily intake to under 50g.
Sprouted wheat has a milder, sweeter, and more nutty flavor than traditional wheat. The sweetness comes from the natural conversion of starches into sugars during the germination process.
sprouted wheat is a versatile ingredient found in cuisines around the world. With 198 calories per 100g and 7.5 grams of protein, it's a nutritious addition to many dishes.
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View all grain →Discover 0 recipes featuring sprouted wheat with step-by-step instructions.
Browse recipes →Sprouted wheat can be dried and ground into flour for nutrient-rich baking, or the whole sprouted berries can be boiled and used in salads, pilafs, and soups. It is also commonly used to make sprouted grain breads like Ezekiel bread.
Freshly sprouted wheat berries should be kept in an airtight container in the refrigerator and used within 3 to 5 days. For longer storage, you can freeze the sprouts or dehydrate them completely.
While raw sprouted wheat is edible, it is generally recommended to cook it to eliminate the risk of foodborne illness from bacteria like E. coli or Salmonella, which thrive in the warm, moist conditions required for sprouting.