Whole Grain vs Sprouted Grain

Guests often ask the difference between “whole grain” and “sprouted grain“. The difference essentially is sprouted grains are allowed time to sprout, then they are ground and used in bread. In whole grains, the whole kernel of the grain is ground to flour. Often sprouted grain breads are labeled as “flourless” due to the fact they are not ground completely to flour.

Whole Grain


Sprouted Grain


In both cases, all three layers of the kernel are left in tact. This is preferable to white flour where the germ and the bran layers are removed and just the endosperm is ground to flour. The germ and the bran layer is where all the protein, vitamins, minerals, antioxidants, healthy fats, and fiber are found. Therefore, none of the nutrition remains.
For the most part, whole grain and sprouted grain are equal nutritionally. Sprouted grains may have a few advantages, but they are minor and in the long run may not be essential to worry about. Here is a great article that explains those differences.
The take home message: make sure the product is a whole grain, whether it has been sprouted or not. Avoid refined flours and sugars which will do nothing for you nutritionally.
Emily Fonnesbeck RD,CD