BENEFITS OF SPROUTED V/S NOT SPROUTED:
Sprouting neutralizes phytic acid that enables absorption of nutrients such as calcium, magnesium,iron, copper, and zinc and makes the seed/grain/legumes easy to digest versus whole grains that block the nutrients to assimilate better in our body
Digestive friendly – Soaking grains will also help to diminish some of the fat content and will help convert the dense vegetable protein to simpler amino acids for easier digestion.
Sprouting not only produces Vitamin C but also increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically as well, sometimes even eightfold
Grains and legumes are generally thought to be acid forming (that doesn’t mean that they are bad, just that they need to be balanced out with alkaline food), fruits and vegetables are alkalizing. Sprouted grains/legumes help the flour to become a more alkaline forming food.