Today, Tâm Minh Foods will share some interesting facts about sprouted grains!
Many scientific studies show that grains have very high nutritional value and can help prevent and treat many diseases because they provide abundant protein, calcium, fiber, starch, fats, detoxifying compounds, and many other micronutrients.
To increase nutritional value and balance yin and yang for a delicious flour product, the key secret lies in the “SPROUTING” of the grain. During sprouting, much starch is broken down into simple sugars like glucose and sucrose by the enzyme amylase. Proteins are converted into amino acids and amides. Fats and oils are converted into simple fatty acids by the enzyme lipase. Additionally, when sprouting finishes and the sprout begins to grow, the oligosaccharide content decreases by 90%—a gas-producing compound present in beans. Thus, multigrain flour made from sprouted beans offers higher nutritional value, is easier to digest, and has a milder sweetness than regular grains.
Tami Multigrain Powder is made from 9 types of whole grains. Among them, brown rice, red beans, and chickpeas are soaked and germinated in water for 3 to 12 hours until they sprout. During this process, sprouting breaks down phytic acid—a harmful acid abundant in the grain husk that reduces the body’s ability to absorb nutrients.
Furthermore, the sprouting process activates enzymes and significantly increases the nutrients in the grains compared to regular grains. It maximizes the nutritional content by supplying vitamins, minerals, fiber, and especially antioxidants.
We hope this information helps you make excellent choices for the health of yourself and your family!
