Sprouted wheat bread has just 188 kcal and 0 g fat per 100 g. Sprouting breaks down phytic acid and trypsin inhibitors that block mineral and protein absorption in standard wheat bread. With 13.2 g protein and 5.3 g fiber per 100 g, sprouted bread delivers more bioavailable nutrients than conventional whole wheat. Sodium is moderate at 474 mg per 100 g.
How should I track Bread, wheat, sprouted?
Bread, wheat, sprouted is a good source of fiber. Bakery products like Bread, wheat, sprouted vary more than you would expect — even pieces from the same batch can differ by 25–50 g. Research on portion estimation (Almiron-Roig et al., Appetite 2013) shows that people are particularly bad at estimating baked goods because size, density, and moisture all vary. The simplest fix: weigh a few pieces with a kitchen scale and you will quickly learn what your usual portion actually weighs. This one-time calibration makes all future logging faster and more reliable.
