Wheat doesn't have to be the enemy of digestion. Sprouting changes the gluten structure, breaks down phytic acid, and pre-digests starch — making this whole wheat flour dramat... Read more ↓
100% Organic Sprouted Whole Wheat (Triticum aestivum) — Stone Ground
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 99 kcal | 330 kcal | 5% |
| Protein | 4.2 g | 14 g | 8.4% |
| Carbohydrates | 20.4 g | 68 g | 6.8% |
| of which Sugars | 0.9 g | 3 g | 1.8% |
| Dietary Fibre | 3.3 g | 11 g | 13.2% |
| Fat | 0.75 g | 2.5 g | 1.2% |
| of which Saturated Fat | 0.12 g | 0.4 g | <1% |
| Iron | 1.2 mg | 4 mg | 7.1% |
| Calcium | 10.2 mg | 34 mg | 1% |
| Potassium | 120 mg | 400 mg | 3% |
| Magnesium | 41.4 mg | 138 mg | 10.4% |
| Zinc | 0.9 mg | 3 mg | 7.5% |
| Folate (B9) | 11.4 mcg | 38 mcg | 5.7% |
| Vitamin B1 (Thiamine) | 0.15 mg | 0.5 mg | 10.7% |
| Phosphorus | 107 mg | 357 mg | 10.7% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Wheat doesn't have to be the enemy of digestion. Sprouting changes the gluten structure, breaks down phytic acid, and pre-digests starch — making this whole wheat flour dramatically easier on the gut than conventional atta.
When wheat germinates, three important things happen. First, phytic acid — which blocks the absorption of iron, zinc, and magnesium — is broken down by up to 40%. Second, amylase enzymes begin pre-digesting starches, reducing the glycaemic load. Third, and most significantly, gluten proteins (specifically gliadin) are partially broken down into smaller peptides by the sprouting process — the structure that most people find difficult to digest is simplified, making sprouted wheat far gentler on the digestive system than conventional flour. This does not make it gluten-free, but it makes it meaningfully easier to digest for non-coeliac gluten-sensitive individuals.
No. Sprouting modifies the gluten structure and makes wheat easier to digest for many people, but it does not eliminate gluten. People with coeliac disease must avoid this product. For gluten-sensitive individuals (non-coeliac), sprouted wheat is often much better tolerated than conventional wheat — but individual responses vary.
Many people find that sprouted wheat rotis are softer and stay softer for longer. The modified starch structure (partially pre-digested by enzymes) holds moisture differently from conventional flour. Knead with slightly more water than usual and allow to rest for 20 minutes before rolling.
Yes — 100% whole grain. The bran, germ, and endosperm are all retained. Nothing is removed or refined. The fibre content (11g per 100g) confirms this.
Sprouted wheat flour has a slightly sweeter, nuttier flavour compared to conventional atta. This comes from the enzyme activity during sprouting that converts some starch into natural sugars and develops more complex flavour compounds. Most people find it more flavourful, not less.
Sprouted flour can be more prone to oxidation than conventional flour due to the activated germ and higher fat content. Store in an airtight container in a cool, dry place and use within 3 months of opening. Refrigeration extends freshness during hot months.
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