A food that has been allowed to germinate and thus grow into a seedling is considered a sprouted food. This act of germination normally takes place after seeds are enclosed in a dark and moist environment for a few days. Many different types of plants can be sprouted, including grains, legumes and some vegetables like broccoli, onion and radish.
Sprouting allows the seed of a plant to enzymatically break down many of its proteins, making it easier to digest than an unsprouted seed. This process can be beneficial to those with sensitivities to various legume and grain proteins. In addition, sprouting has also shown to increase the body’s ability to digest certain nutrients such as iron, zinc and vitamin C. See: Antinutrients
Breads, cereals, salads, health bars
International Journal of Hygiene and Environmental Health