I cooked it like white rice once it was sprouted like this with equal parts rice and water. It was one cup sprouted into just under 2 cups size. It was a bit sweeter than normal and very creamy. I guess it makes sense it was sweet, I essentially malted it.
Please be less accusatory with your comments if you want dialog. Even if I were promoting magical thinking, this is not the way to challenge that.
https://www.health.harvard.edu/blog/sprouted-grains-nutritious-regular-whole-grains-2017110612692
Sprouted grains have many health benefits. It’s the result of catching the sprouts during the germinating process. “This germinating process breaks down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. So sprouted grains have more available nutrients than mature grains,” Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains. “It may help people who are sensitive to digesting grains,” Secinaro says.
Thanks for the breakdown and the source :)
Just to further add to this, almost all cooking/food preparation increases calorie content and nutritional value. Cooking is basically starting some of the digestive processes early, meaning your body has an easier time absorbing nutrients.
Certainly not even close to magical thinking