Sprouted Grain Bread: Complete Mineral Profile

Sprouted Grain Bread ‐ Mineral Information

Minerals Obtained from Eating Sprouted Grain Bread

Sprouted grain bread is becoming increasingly popular among people looking for healthier alternatives to traditional white and wheat-based breads. Due to the sprouting process, which germinates whole grains at cold temperatures before being ground and baked into a loaf of bread, sprouted grain bread contains more nutrition than any other type of bread on the market. This includes an abundance of essential minerals that are beneficial for human health.

The most abundant minerals in sprouted grain bread are calcium and iron. Calcium is necessary for strong bones and teeth and has long been known as one of the greatest revenue generators for the sale of food products in the United States. But due to the germination process used for making sprouted grain bread, it contains up to 10 times more absorbable forms of calcium compared to regular breads1. Depending upon the type of grain used, each slice can deliver between 17 and 34 mg ofthis mineral per serving. Iron also occurs naturally in sprouted grain bread; it helps create red blood cells and strengthens immune system functions2. It's an integral part of all living things and even though our bodies don't produce it naturally, we need to get it through certain foods like this type of bread. One 2-ounce (57g) slice of sprouted bread has between 0.5mg and 1mg of dietary iron – much higher content than found in traditional wheat or white bread.

Other essential minerals present in sprouted grain bread include zinc, magnesium, phosphorus and selenium3. Zinc works to boost immunity, promote skin health and regulate blood sugar levels4. Magnesium helps reduce inflammation and nausea, while increasing muscle strength and exercise performance5. Phosphorus plays an important role in energy production, tissue growth and repair, acid-base balance and hormone regulation6. Selenium protects cells from damage caused by oxidative stress7 and promotes healthy metabolism, improved mental clarity and cognitive function8. Each two-ounce (57g) slice of sprouted bread provides 5–10 percent of the daily recommended intake of these minerals9.

While many vitamins are lost in the sprouting process, other secondary compounds are increased during the process. These polyphenols, glycosides and saponins are acting as antioxidants, anti-stressors, anti-infective and cancer fighting compounds10. They have several potential benefits including better digestion11, reducing inflammation12, assisting liver detoxification pathways13 and improving cardiovascular markers14. Polyunsaturated fatty acids found in sprouted grain bread may also be beneficial - they can play an important role in reducing inflammation, lowering cholesterol levels and providing overall regulatory support15.

In conclusion, the sprouting process of grains yields nutrient rich bread with numerous trace elements, including substantial sources of minerals. This type of bread offers more calcium, iron, zinc, magnesium, phosphorus, and selenium than regular white or wheat based breads - allowing for greater bioavailability and thus potential nutritional benefits. Additionally, the secondary compounds created during the germination process provide unique health promoting properties such as antioxidant protection and aiding in the body’s digestive and inflammatory response. Overall, eating sprouted grain bread offers multiple advantages due to its enhanced nutrient profile and can be an excellent choice for those looking for significant health benefits.