I cooked it like white rice once it was sprouted like this with equal parts rice and water. It was one cup sprouted into just under 2 cups size. It was a bit sweeter than normal and very creamy. I guess it makes sense it was sweet, I essentially malted it.

  • @Tramort
    -5•2 months ago

    How can the nutrient content increase without photosynthesis?

    It’s basically a closed system.

    Amino acids might turn into different proteins, but your body breaks down proteins you ingest, so … please explain your evidence for “increased nutrient content”. It sounds like magical thinking.

    • hamid 🏴OPM
      12•2 months ago

      Please be less accusatory with your comments if you want dialog. Even if I were promoting magical thinking, this is not the way to challenge that.

      https://www.health.harvard.edu/blog/sprouted-grains-nutritious-regular-whole-grains-2017110612692

      Sprouted grains have many health benefits. It’s the result of catching the sprouts during the germinating process. “This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted grains have more available nutrients than mature grains,” Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains. “It may help people who are sensitive to digesting grains,” Secinaro says.

      • @[email protected]English
        3•2 months ago

        Just to further add to this, almost all cooking/food preparation increases calorie content and nutritional value. Cooking is basically starting some of the digestive processes early, meaning your body has an easier time absorbing nutrients.

        Certainly not even close to magical thinking

    • @[email protected]English
      6•2 months ago

      It sounds like magical thinking.

      It sounds like you didn’t bother to take a cursory look before asserting your incomplete knowledge of food science.

      https://www.usarice.com/thinkrice/detail-pages/blog/sprouted-rice-explained

      In the sprouting process (AKA germination), the rice kernel converts some of its internal starches into healthy amino acids. That makes the percentage of the other nutrients in every single rice grain higher. This is especially true for the beneficial GABA (Gamma Aminobutyric Acid) that is found in abundance in rice after the sprouting process.

      If industry orgs aren’t scientific enough for you, you could always try searching papers on the topic. Oh, like this one maybe?