Friday, May 1, 2009

Power-packed wheatberry sprouts!

There is an amazing increase in nutrients in sprouted foods when compared to their dried embryo. In the process of sprouting, the vitamins, minerals and protein increase substantially with corresponding decrease in calories and carbohydrate content. These comparisons are based on an equivalent water content in the foods measured. Analysis of dried seeds, grains and legumes shows a very low water content. But this increases upto tenfold when the same food is converted into sprouts. 

I sprouted wheatberries and alpha over the last few days. Here is a picture of my wheatberries, and tomorrow you will see the alfalfa sprouts. These berries are going into my bread, fresh baked for tomorrow morning.

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