Raw versus Cooked Grains

Thank you to our intern, Sean, who researched raw versus cooked grains to further our pursuit of sprouting and roasting. Here are some of his findings: 

  1. Generally, raw foods contain more nutrients than cooked foods. When food is cooked, it loses water, thus losing water-soluble vitamins.
  2. However, grains, unlike vegetables, should almost always be cooked before consumed, since raw grains are difficult to digest. Cooking helps to break down the enzymes that prevent humans from digesting them. 
  3. Sprouting, however, increases digestibility of grains.
  4. The sprouting process usually involves a drying process. Just like when food is cooked, the drying of a sprouted seed can lead to lower nutrition due to water loss. 
  5. Seeds/grains can remain wet after sprouting. Wet sprouted seeds/grains are usually mashed into a puree and used in breads and baked products.
  6. Raw sprouts may be higher in overall nutrition and digestibility, but in most cases, cooking is necessary to ensure a safe product.