Bread, wheat
Category: Baked Products Characteristics: Sprouted
Nutrition Highlights
Serving Size
Calories
71
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 52 (72.1%) |
| Protein | 20 (28.1%) |
| Total | 71 (100%) |
Serving: 1 slice 1 serving [38g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 19 (50.9%) |
| Carbohydrate | 13 (33.9%) |
| Protein | 5.0 (13.2%) |
| Ash | 0.8 (2.1%) |
| Total | 38 (100%) |
Serving: 1 slice 1 serving [38g]
Benefits
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High in fiber and protein which helps promote fullness and regulate blood sugar levels
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Rich in vitamins, minerals and plant compounds that support overall health and digestion
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Germination process increases nutrient availability and makes nutrients like vitamins B1, B2 and B3 more absorbable
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Contains prebiotic fiber that nourishes beneficial gut bacteria to support a healthy digestive system
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Low glycemic index score means it releases energy slowly and doesn't cause sudden spikes and dips in blood sugar levels
Risks
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Sprouted wheat bread may contain traces of bacteria and molds. Improperly home-sprouted wheat can potentially cause foodborne illness
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Wheat contains gluten which can cause digestive issues for people with celiac disease or gluten sensitivity
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High glycemic index of sprouted wheat bread can cause blood sugar spikes in some individuals
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May contain traces of pesticides and herbicides if wheat is not organically grown
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Excess consumption can contribute to weight gain due to high calorie and carbohydrate content
Additional Information
Bread, wheat, sprouted is a food product that offers several nutritional benefits, making it a popular choice among health-conscious individuals. Sprouted wheat bread is made from wheat grains that have been allowed to germinate or sprout before being ground into flour. This process enhances the nutrient content of the bread and provides additional health advantages compared to regular wheat bread.
One primary attribute of sprouted wheat bread is its increased nutrient density. Sprouting wheat activates enzymes that break down complex carbohydrates and proteins, making them easier to digest and absorb. This process also increases the availability of certain nutrients, including vitamins, minerals, and antioxidants. Sprouted wheat bread is particularly rich in B vitamins, such as folate, thiamin, and niacin, which play vital roles in energy production, brain function, and overall cell health. Additionally, sprouting enhances the bioavailability of minerals like iron, zinc, and magnesium, ensuring better absorption and utilization by the body.
Another key attribute of sprouted wheat bread is its higher fiber content. Sprouting wheat increases the fiber content and improves its quality. Fiber is essential for maintaining a healthy digestive system, regulating blood sugar levels, and promoting satiety, aiding in weight management. Consuming sprouted wheat bread can contribute to a higher fiber intake, supporting overall gut health and reducing the risk of constipation, heart disease, and certain types of cancers.
Moreover, sprouted wheat bread has a lower glycemic index compared to regular wheat bread. The glycemic index measures how quickly a carbohydrate-containing food raises blood sugar levels. Foods with a lower glycemic index are digested more slowly, resulting in a gradual release of glucose into the bloodstream. This attribute is particularly beneficial for individuals with diabetes or those aiming to control their blood sugar levels. By choosing sprouted wheat bread over regular wheat bread, individuals can better manage their blood sugar levels and reduce the risk of developing chronic conditions like type 2 diabetes.
Despite its numerous nutritional benefits, there are a few considerations and potential risks associated with sprouted wheat bread. Firstly, individuals with gluten sensitivity or celiac disease should be cautious, as sprouted wheat bread still contains gluten. Although sprouting may slightly reduce gluten content, it is not suitable for those with severe gluten intolerance.
Additionally, sprouted wheat bread tends to be more expensive than regular wheat bread due to the additional processing involved. This higher cost may limit accessibility for some individuals on a tight budget.
In conclusion, sprouted wheat bread offers several nutritional benefits, including increased nutrient density, higher fiber content, and a lower glycemic index. It is a good source of B vitamins, minerals, and antioxidants, making it a valuable addition to a balanced diet. However, individuals with gluten sensitivity should exercise caution, and the higher cost may be a limiting factor for some. Overall, incorporating sprouted wheat bread into one's diet can be a healthy choice for those looking to enhance their nutrient intake and improve overall health.