Is sprouted-grain bread better?

I have been opting for sprouted-grain breads pretty much since they hit market--the less processed the better for you, right? Not necessarily according to an article in today's Los Angeles Times. While the writer is quick to acknowledge that sprouted grains are superior to white bread, the slight nutritional advantage that sprouted holds over whole wheat might simply be psychological, says Lloyd Rooney, a professor of soil and crop sciences at Texas A&M university in college station.

Sprouted-bread grain breads offer these nutritional advantages, according to the article:

Sprouted-grain breads are often made from a variety of grains, and when they are they can offer a complete set of amino acids.

Sprouted-grain breads can be slightly higher in protein because some carbohydrates are lost in the process of sprouting.

Sprouting causes some trace minerals such as zinc to be freed up, or released, from the bran of the wheat kernel.

But in face of these advantages, the article does not give sprouted-grain breads a big leg up on plain-old whole wheat.

Any thoughts?

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