Wheat Berries, Hard Red, Sprouted, Organic
While other varieties of wheat can be made into "whole wheat flour" this is the flour that gives bread a rich brown color and a nutty wheat flavor.
Sprouted Grain is a healthy alternative to other grains. Sprouting breaks down the starches in grains into simple sugars so your body recognizes and digests sprouted grains like a vegetable. Sprouting also produces Vitamin C, increases Vitamin B2, B5, and B6, and increases the carotene up to eight times. It also reduces anti-nutrients by neutralizing enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
This organic grain is sprouted and then dried at a low temperature.
While other varieties of wheat can be made into "whole wheat flour" this is the flour that gives bread a rich brown color and a nutty wheat flavor.
Sprouted Grain is a healthy alternative to other grains. Sprouting breaks down the starches in grains into simple sugars so your body recognizes and digests sprouted grains like a vegetable. Sprouting also produces Vitamin C, increases Vitamin B2, B5, and B6, and increases the carotene up to eight times. It also reduces anti-nutrients by neutralizing enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
This organic grain is sprouted and then dried at a low temperature.
While other varieties of wheat can be made into "whole wheat flour" this is the flour that gives bread a rich brown color and a nutty wheat flavor.
Sprouted Grain is a healthy alternative to other grains. Sprouting breaks down the starches in grains into simple sugars so your body recognizes and digests sprouted grains like a vegetable. Sprouting also produces Vitamin C, increases Vitamin B2, B5, and B6, and increases the carotene up to eight times. It also reduces anti-nutrients by neutralizing enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.
This organic grain is sprouted and then dried at a low temperature.