Sprouted grain bread and whole wheat bread are both whole grain foods, made from entire wheat kernels. Unlike white breads and other refined grains, which lose the bran and germ parts of the wheat grain in the milling process, whole grain breads are good sources of fiber and other nutrients. There are some slight differences between sprouted grain and whole wheat breads because of the different ways they are processed, although both types of bread have a similar nutritional value.
Both sprouted grain bread and whole wheat bread are whole grain foods associated with certain important health benefits. Whole grains are significant sources of nutrients, including protein, B vitamins, iron, magnesium and selenium. Additionally, unlike refined grain foods like white bread, whole grain foods are rich in dietary fiber.
Sprouted grain bread has a few advantages over whole wheat bread. Whole wheat bread is made from whole wheat kernels ground into flour, while sprouted grain bread is made from kernels that are allowed to sprout before they're baked into bread. Many sprouted grain breads are made not only from wheat kernels but from a variety of grains and legumes, such as barley, oat, millet and even lentils (like the Ezekiel brand).
The diversity of grains in sprouted grain bread provides a larger array of amino acids than are found in whole wheat bread. According to the Whole Grains Council, sprouted grains are also easier to digest compared to other whole grains, and the sprouting process increases the bioavailability of certain vitamins and minerals in the bread.
