Sprouted wheat dalia is gentle and is digested as a vegetable and not as a starch! Sprouting of wheat kernels makes the gluten index to drop, making it easier for the body to digest. Further, vitamin c is produced through sprouting. Vitamins increase, especially b2, b5 and b6, as well as vitamins e, vitamin k, riboflavin and niacin. Sprouting makes absorption of calcium, magnesium, iron, copper and zinc easier.

The process of sprouting breaks down the enzyme inhibitors present in the grain, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated in the grain during sprouting is retained after drying and cold-milling into dalia.

How to use?                           

Sprouted wheat dalia can be used to cook kichdi, upma, porridge. It is nutritionally superior to unsprouted wheat dalia and tastes great!

Sprouted wheat dalia is gentle and is digested as a vegetable and not as a starch! Sprouting of wheat kernels makes the gluten index to drop, making it easier for the body to digest. Further, vitamin c is produced through sprouting. Vitamins increase, especially b2, b5 and b6, as well as vitamins e, vitamin k, riboflavin and niacin. Sprouting makes absorption of calcium, magnesium, iron, copper and zinc easier.

The process of sprouting breaks down the enzyme inhibitors present in the grain, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated in the grain during sprouting is retained after drying and cold-milling into dalia.

How to use?                           

Sprouted wheat dalia can be used to cook kichdi, upma, porridge. It is nutritionally superior to unsprouted wheat dalia and tastes great!