Wheat and spelt sprouts

Wheat is the standard-bearer for sprouted seeds. The sprouts have a nice sweet flavor and bring extreme health benefits. Sprouted wheat boosts the immune system and rejuvenates the body.

According to research carried out at the University of Minnesota sprouted grains contain six times more Vitamin C (important for the immune system) than raw seeds, while there simply is no basis for comparison with bread and bakery products. A team from the same institution has established that the concentration of Vitamin E (an important antioxidant that neutralizes harmful free radicals and plays an important role in fertilization) triples after sprouting. Furthermore the concentrations of B vitamins and the assimilable minerals calcium, phosphorus and magnesium increase rapidly. The sprouts contain many enzymes and synthesize essential amino acids, while their fibers benefit digestion.

Phosphorus Magnesium Calcium
In 1 kg of white bread 86 mg 0.5 mg 14 mg
In 1 kg of sprouts 1050 mg 342 mg 71 mg


Spelt or wild wheat sprouts show the same indicators, but in contrast to wheat they CONTAIN LESS THAN 2% GLUTEN!