During the sprouting process, enzymes within the wheat seeds are activated and enhanced far beyond what you find in the raw seed, or even what would be in the future mature vegetable or plant for that matter.
Studies show that a germinated seed (sprout) can have up to 4,000 times the concentration of enzymes and antioxidants than an un-sprouted seed!
Similarly, the sprouts of grains, legumes, nuts, beans, and seeds also contain far more protein, vitamins, minerals, and available fiber than their seed form. Furthermore, the proteins in sprouts may also be easier to digest.
This is because the sprouting process appears to reduce the number of anti-nutrients — compounds that decrease your body’s ability to absorb nutrients from the plant — by up to 87%!
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Wheat grass full kits also available