Sprouted multigrain flour is extremely healthy and they contain key nutrients including vitamin B , C folate fibre and essential amino acids often lacking in whole grains. Sprouted grains are less allergenic to those with grain protein sensitivities . Enzymes are released during the sprouting process which break down proteins and carbohydrates. This process makes sprouted grain food low in glycemic index and easier to digest . The germination process breaks down some of the starch and phytates which makes the percentage of nutrients higher .