Sprouted Wheat Flour | Mulai Kattiya Kothumai Mavu



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Sambu Naturals homemade Sprouted Wheat Flour

We’ve noted how the sprouting process breaks down ant nutrients like physic acid in whole grains. But what does that mean to you when you choose sprouted over conventional whole grains? Sprouting unlocks nutrients like iron, magnesium, zinc, phosphorous, B vitamins, and other important vitamins and minerals. Sprouted whole wheat is higher in foliate than non-sprouted wheat. And sprouted whole grains have increased antioxidant activity and higher polyphone content, too.

Instead of leaving you feeling foggy and lethargic like highly-refined carbohydrates, whole grains in general are rich in complex carbohydrates and fiber. That means you get steady energy that lasts longer. Sprouted whole grains may take that slow-release energy benefit a step further, too. Some studies suggest sprouted whole grains may have a lower impact on glycemic response than unsprouted whole grains do.

Sprouted Wheat Flour can be used in exactly the same manner and quantity as regular un-sprouted flour.

Finely ground sprouted Wheat Flour is best suitable for Roti, Malt, Dosa, Adai, Mudde, etc,.Cleaned and Packed in the most hygienic conditions under the supervision of experts.

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