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.
Whole Grain Benefits
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. According to the U.S. Department of Agriculture, eating fiber-rich foods including whole grains may reduce your risk of developing coronary heart disease. The fiber found in whole grain foods is also useful for weight management, because it helps you feel full with relatively few calories.
Sprouted Grain Advantages
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. 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.
A Matter of Taste
Although sprouted grain bread may have a few nutritional advantages over other whole grain breads such as whole wheat, these differences are not significant, according to American Dietetic Association spokeswoman, Ruth Frechman. According to Frechman, while the nutritional discrepancies between whole grains and refined grains are vast, the differences between sprouted grain and other whole grain breads are inconsequential -- both types of bread provide relatively comparable amounts of fiber, vitamins, minerals and other nutrients. The most significant distinctions between sprouted grain and whole wheat bread come down to a matter of taste: if you enjoy an earthy taste and a rough, nutty texture, you'll probably like a sprouted grain bread, but if you prefer a finer-textured bread, whole wheat bread is still a fine source of nutritious whole grains.br
Bread Selection Tips
When it comes to selecting a healthy bread at the grocery store, it's important to choose a product made from whole grains, whether you pick a sprouted grain or whole wheat bread. MayoClinic.com recommends choosing a bread that has "whole grains" listed among the first items in the ingredient list and also has at least 3 grams of dietary fiber per serving. If you prefer the taste and texture of white bread to wheat bread, keep in mind that while it looks and tastes similar to regular white bread, white whole wheat bread offers the same nutritional benefits as other whole grain breads. Also, note that sprouted grain breads are often free of preservatives and therefore need to be stored in the refrigerator or freezer. (See References 1, 3)
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