Cereal sprouts: composition, nutritive value, food applications.

  • Kuno Lorenz
  • Published 1980 in Critical reviews in food science and nutrition


The practice of sprouting of cereal grains has become popular in the western world. Sprouted grains are thought of as having exceptional nutritive value. Sprouting is easy and can be done without sophisticated equipment. Untreated seeds of good quality and high germination percentage are placed in an environment of adequate water, a desirable temperature… (More)