Wheat, sprouted
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 2.6 MG | 3% | |
| Thiamin | 0.2 MG | 19% | |
| Riboflavin | 0.2 MG | 12% | |
| Niacin | 3.1 MG | 19% | |
| Pantothenic acid | 0.9 MG | 19% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 38 UG | 10% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 28 MG | 2% | |
| Iron, Fe | 2.1 MG | 12% | |
| Magnesium, Mg | 82 MG | 20% | |
| Phosphorus, P | 200 MG | 16% | |
| Potassium, K | 169 MG | 4% | |
| Sodium, Na | 16 MG | 1% | |
| Zinc, Zn | 1.7 MG | 15% | |
| Copper, Cu | 0.3 MG | 29% | |
| Manganese, Mn | 1.9 MG | 81% | |
| Selenium, Se | 42.5 UG | 77% |
Nutrition Highlights
- Very low in fat (1.3g per 100g).
- Good source of Magnesium, Mg (20% DV).
- Good source of Copper, Cu (29% DV).
- Rich source of Manganese, Mn (81% of Daily Value per 100g).
- Rich source of Selenium, Se (77% of Daily Value per 100g).
About Wheat, sprouted
It begins as a simple grain, but when allowed to germinate, it transforms into a living food with a slightly sweet, nutty flavor and a softer texture than its unsprouted counterpart. The sprouting process activates enzymes that break down some of the starches and proteins, making it easier to digest and increasing the availability of certain nutrients. It's particularly rich in B vitamins, including folate, as well as minerals like magnesium, phosphorus, and manganese. The sprouting also reduces antinutrients such as phytic acid, which can improve mineral absorption. While it's not a high-fiber food compared to whole wheat, it still contributes a modest amount of dietary fiber and offers a good plant-based source of protein.
In the kitchen, it can be used in a variety of ways. It's commonly added to salads, grain bowls, and soups for a chewy, hearty texture, or blended into smoothies for a nutrient boost. Some people enjoy it as a warm breakfast cereal, similar to oatmeal, or incorporate it into baked goods like bread and muffins for added nutrition and a subtle sprouted flavor. It can also be dehydrated and ground into flour for use in recipes. Because it's a fresh, living food, proper storage in the refrigerator is important to prevent spoilage, and it should be consumed within a few days of sprouting for the best quality and safety.
Compare Wheat, sprouted
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