Sprouted Banyard Flour: A Nutritional Powerhouse

Sprouted banyard flour, also sometimes called activated banyard millet flour or sprouted jhangora flour (jhangora being another name for barnyard millet), is a type of flour made from whole barnyard millet grains that have been germinated. This process unlocks a whole new level of nutrition

compared to regular barnyard millet flour.

Here's what makes sprouted banyard flour different:

• Increased Nutrient Availability: Sprouting activates enzymes in the grain that break down complex carbohydrates, proteins, and phytic acid. This makes essential vitamins, minerals, and amino acids more readily available for your body to absorb.
• Enhanced Sweetness: The sprouting process also converts some starches into natural sugars, resulting in a slightly sweeter flavor compared to regular banyard millet flour.
• Improved Digestibility: Sprouting helps break down some of the starches and fibers, making the flour potentially easier to digest for some people.
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Sprouted banyard flour retains all the goodness of regular barnyard millet flour, which includes:

• High in Protein and Fiber: A complete protein source for vegetarians and vegans, and a good source of dietary fiber for gut health.
• Gluten-Free: Perfect for those with celiac disease or gluten sensitivity.
• Rich in Micronutrients: Packed with iron, phosphorus, magnesium, and B vitamins for overall well-being.
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Incorporating sprouted banyard flour into your diet is a great way to boost your intake of essential nutrients. Use it for a variety of dishes like:

• Pancakes, waffles, and crepes
• Cookies, muffins, and breads
• Flatbreads like rotis or tortillas
• Thickeners for soups and stews
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With its slightly sweet flavor and enhanced digestibility, sprouted banyard flour is a versatile and nutritious addition to your kitchen pantry!