Sprouted wheat bread
Sprouted wheat bread is a type of bread made from whole wheat berries that have been allowed to germinate (sprout) before being ground into flour and baked. It typically contains only sprouted wheat berries, water, and sometimes a small amount of salt, with no added flour or sweeteners. The bread originated in health food communities and is now popular worldwide for its nutritional profile.
🍽️ Nutrition at a glance
Sprouted wheat bread is a good source of plant-based protein and complex carbohydrates, with a lower glycemic index than many conventional breads. A typical slice provides a solid amount of fiber, B vitamins, and minerals like iron and magnesium, with roughly 80-100 calories per slice.
Nutrition breakdown
| Calories | 90 kcal |
| Protein | 5 g |
| Carbs | 16 g |
| Fat | 0.5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 120 mg |
| Iron | 1.2 mg |
| Magnesium | 40 mg |
| Phosphorus | 80 mg |
| Potassium | 100 mg |
| Zinc | 0.8 mg |
| Thiamin (B1) | 0.1 mg |
| Niacin (B3) | 1.5 mg |
| Folate | 20 mcg |
Per 1 slice (40 g) · estimated, varies by recipe
💡 What's interesting
The sprouting process increases the bioavailability of nutrients and can make the bread easier to digest for some people by breaking down complex starches and proteins. It's often considered a 'living' food because the sprouting activates enzymes within the grain before baking.
