What measurable nutrient level is indicated to increase when comparing dry grains to their sprouted counterparts, specifically regarding Folate (B9) and Niacin (B3)?

Answer

Certain B vitamins

During the biochemical activation that occurs as a seed transitions from dormancy to germination, the internal chemistry shifts to support embryonic growth, which directly impacts vitamin concentrations. Studies focusing on this transformation have demonstrated a notable increase in certain B vitamins. Specifically, both Folate, which is Vitamin B9, and Niacin, which is Vitamin B3, show elevated levels in the sprouted food relative to the unsprouted dry seed or grain. This increase is a direct result of the metabolic activity preparing the seed for rapid growth. While not every nutrient increases, this specific rise in certain water-soluble vitamins like B9 and B3 is a consistently cited nutritional benefit associated with the sprouting technique.

What measurable nutrient level is indicated to increase when comparing dry grains to their sprouted counterparts, specifically regarding Folate (B9) and Niacin (B3)?

Related Questions

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