Sprouted and Stone-Ground Wheat?>

Supermarket Buying Guide: Bread

Sprouted and Stone-Ground Wheat

by Edward R. Blonz, Ph.D.  

Just what is "sprouted wheat"? It’s just what it sounds like—wheat that has sprouted from the seed germinating stage and is starting to grow. Does this make it nutritionally superior?

Technically, there is a greater health benefit from sprouts as far as vitamins and minerals go, though protein and fiber are somewhat lower. On the other hand, any differences are minor. What’s important to know is that sprouted wheat—or any sprouted grain—is indeed a legitimate whole grain, so sprouted-grain bread is as good for you as whole-grain bread. Buy one if you like it and don’t mind the extra cost, but don’t expect extra nutritional benefits.

How about "stone-ground" whole wheat? Is that any more healthful than plain old whole wheat? That’s a bit of a tougher call, and for the most part, it’s a matter of personal preference. Stone grinding does not flatten the grains as much, so it preserves more of the texture. But beware of breads that claim to be "stone-ground wheat" that are not whole wheat at all. Make sure the label says "stone-ground whole wheat."

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