Sprouted Flour: the sprouting process apparently increases the amount and bio-availability of some vitamins (notably Vitamin C) and minerals, making sprouted grains a potential nutrition powerhouse.
- Used for baking.
- Easier to Digest – Sprouting breaks down the starches in grains into simple sugars so your body can digest them like a vegetable (like a tomato, not a potato).
- Increased Vitamin C – Sprouting produces vitamin C.
- Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).
- Increased Carotene – Sprouting increases the carotene up to eight times.
- Increased Enzymes are actually produced during sprouting.
- Reduction of Anti-nutrients – Sprouting neutralizes 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.
Source: Holistic Squid, http://holisticsquid.com/health-benefits-of-sprouted-flour/