“Sprouted grain” is turning up more and more on nutrition labels and advertising slogans. Marketers say sprouted-grain breads are easier to digest, and have more protein, vitamins and minerals. An article in the Los Angeles Times compares sprouted-grain breads to other breads and concludes they have a distinct nutritional advantage over white bread, but are on par with whole-grain breads.
The article explains whole wheat bread is made by grounding wheat kernels into whole-wheat flour; and white bread flour is made by using only the wheat kernel’s endosperm, and removing the germ and brand. Sprouted-grain breads are also made from wheat kernels (often called wheat berries), but the after the kernels have sprouted. Then, they are ground up and baked into bread. Because the kernels are not ground into flour, such breads are often referred to as "flourless."
Sprouted-grain breads, like all whole-wheat breads, are a good source of whole grains and other nutrients like calcium, iron, niacin and fiber; and both sprouted-grain and whole-wheat breads are much healthier than white, refined breads. Sprouted-grain breads made from many different grains and legumes, such as millet, barley, oat, lentil and soy, are a good choice for vegetarians because they offer a complete set of amino acids, the building blocks of proteins. Sprouted grains may offer more protein and trace minerals than other whole-wheat grains, but not a significant amount.
The main reasons to choose sprouted over whole wheat is due to taste and texture, said the article.