They usually contain a variety of grains and legumes such as barley, lentils, oats and millet. One of our favorite clean - eating breads : Food for Life's Ezekiel Your body doesn't like processing it.
A grain is a seed packed with all the nutrients and potential to grow into a plant. Sprouted - grain bread is made from grains that are allowed to sprout. Whole - grain bread is made from grains that have been ground into flour. Sin embargo, what is the difference between sprouted grain and whole grain? Lo que hace preguntarse, what is the difference between whole wheat and sprouted wheat?
Preguntas y respuestas relacionadas encontradas. Is Ezekiel bread a processed food? What does sprouted grain mean? Sprouted grain bread is made from whole grains that have begun to sprout, or germinate. From pasta to English muffins, everything the company produces is free of preservatives and full of whole grains. The company even uses a slow-bake method for optimal nutrient retention some vitamins are sensitive to high temperatures. The bread itself, is made from sprouted grains , so it has a bit of a heartier texture than your typical whole grain bread.
It's sturdy great for sandwiches and also makes delicious toast. One reason we love Ezekiel Bread is that the ingredients are very simple. There are actually quite a few wheat breads that are made with a blend of white and whole wheat flours you always want to look for a whole grain flour as the first ingredient. Another thing that's often found in store-bought breads? Added sugars. But Ezekiel Bread doesn't have added sugar. Too good to be true? Think again.
And with over 10 different breads , there is a wholesome option for every type of eater out there-there are low-sodium and gluten-free varieties. Below, you will find the nutritional information for one slice of Ezekiel 7 Sprouted Grains Bread:. It is marketed as a healthier choice than conventional white bread.
Even though grains like wheat or corn look simple on the outside, they contain enormously complex molecular machinery. The seed starts germinating, breaks through the shell and sends sprouts up into the air and roots into the soil.
With enough water and nutrients in the soil, it eventually turns into a plant. By giving the seed the right signals, mainly hydration water and the right temperature, it will start to sprout. Grains and legumes are no exception. Most plants produce chemicals to discourage animals from eating them. Some of these function as antinutrients. Antinutrients are substances that can prevent the absorption of nutrients and inhibit digestive enzymes.
However, most of them used traditional preparation methods like soaking, sprouting, fermenting and cooking to significantly reduce the number of antinutrients. Phytic acid , for example, is a strong antioxidant that contributes to the beneficial health effects of grains and seeds. Sprouting reduces antinutrient levels in grains. Antinutrients are substances that can prevent the absorption of nutrients.
Sprouting, as in soaking the grains in water and allowing them to germinate, causes a number of biochemical reactions in the grain. Studies show that sprouting grains increases their lysine content 1. Lysine is an amino acid that many plants contain in only low amounts. Increasing its levels through sprouting, increases the nutritional value of grains and seeds considerably. Also, combining the grains wheat, millet, barley and spelt with the legumes soybeans and lentils may somewhat improve the protein quality 2.
Studies also show that sprouting wheat may lead to significant increases in soluble fiber , folate, vitamin C, vitamin E and beta-carotene 3 , 4. Sprouting also partially breaks down the starch, since the seed uses the energy in the starch to fuel the sprouting process.
For this reason, sprouted grains have slightly fewer carbohydrates 5. Sprouted grains also have lower numbers of antinutrients , which are substances that inhibit the absorption of minerals:. Another benefit of sprouting is that it reduces the amount of gluten, a protein to which many people are intolerant and which is found in wheat, spelt, rye and barley 3. Due to the reduction in antinutrients, Ezekiel bread may provide a higher number of nutrients than bread made from grains that have not sprouted.
Sprouting decreases the levels of phytic acid and enzyme inhibitors. These antinutrients reduce the absorption of nutrients from grains and seeds. Ezekiel bread is available in many supermarkets and health food stores.
You can also make your own by following one of the many recipes available online. Although sprouting may decrease the levels of gluten slightly, people with gluten intolerance need to avoid Ezekiel bread and other types of sprouted bread that contain wheat, barley or rye.
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