Rye sprouts are very sweet, chewy and nutritious. Like all sprouted grains, rye provides a great amount of energy, protein, fiber, minerals and vitamins. The scientific research documenting the health benefits of sprouted whole grains is growing daily.
SPROUTING RYE INCREASES AND PROTECTS FOLATE
Sprouting rye increases its folate content by 1.7- to 3.8-fold, depending on germination temperature, according to researchers in Finland who studied the effects of different processes on this key nutrient. The scientists also found that thermal treatments – including extrusion, puffing, and toasting – resulted in significant folate losses. However, when the rye was germinated (sprouted) first and then heat-processed, losses were minimized, showing sprouting to be a useful potential tool in safeguarding nutrients during food processing.
The Journal of Agriculture and Food Chemistry, December 13, 2006; 54(25):9522-8.
Rye requires just two days of sprouting, and can be added to our cereal breakfast that includes hulless oats, kamut, buckwheat groats, chia, and almond milk. It just doesn’t get better than this in terms of health, nutrition and taste! It’s time to throw out your store-bought processed breakfast cereal and introduce whole sprouted grains to your family.
Vitamins B, C and E,
Calcium, Iron, Magnesium, Folic Acid, Pantothenic Acid, Zinc, Phosphorus
Fiber, Amino Acids
Traditionally Used for:
- Heart health
- Blood pressure
- Blood sugar
- Weight loss
- Bowel function
- General health & longevity
- Energy & athletic performance