At this point, we know nuts are packed full of beneficial fats, vitamins, minerals, and antioxidants, but why go the extra mile of sprouting them?
What is sprouting?
Sprouting, activated by soaking in water, is the natural process in which plants germinates producing a new offshoot. Just by using this preparation method, you can access nutrients that would have been otherwise lost.
How does it aid in digestion and increase nutrient bioavailability?
Plant foods contain an “anti-nutrient” called phytate which inhibits the absorption of essential trace elements and minerals such as zinc, iron, calcium, magnesium, manganese and copper. Nuts such as almonds, walnuts and Brazil nuts contain high amounts of phytate.
Processing techniques, such as soaking, germination, malting and fermentation have the ability to decrease the amount of phytate within plant foods by increasing the activity of naturally present phytase, an enzyme which breaks down phytate.
Why soaking not roasting?
Phytate, also called phytic acid, is highly resistant towards heat and applying heat could lead to the destruction of other important nutrients. Soaking results in the greatest reduction of phytate as it is water-soluble. Make sure to rinse after soaking in order to rid of the most phytic acid.
Does sprouting affect taste?
The process of sprouting has been said to lead to a light, crunchy and almost buttery tasting nut with a naturally sweet flavor. However, that is up for you to discern.
