Sprouted Green Gram



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Sprouted green gram flour, also known as moong dal flour, is a nutritional powerhouse derived from germinated green gram beans. This ancient superfood has long been revered for its remarkable health benefits and culinary versatility, making it an essential addition to any wellness regimen.

Moza presents the Sprouted and Roasted format of Green gram to make your meal healthy, wholesome and exciting

Approximate SKU format: 500g

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The sprouting process unleashes a surge of enzymes within the green gram beans, transforming them into a nutritional powerhouse. This transformation enhances the bioavailability of essential nutrients, making sprouted green gram flour a superior source of vitamins, minerals, and antioxidants.

Sprouted green gram flour boasts an impressive protein profile, providing essential amino acids for muscle growth and repair. It is also a rich source of fiber, promoting digestive health, regulating blood sugar levels, and contributing to a feeling of fullness. Additionally, it is rich in B vitamins, crucial for energy production and metabolism.

The nutritional profile of sprouted green gram flour translates into a multitude of health benefits. Its high fiber content aids in weight management, reducing cravings and promoting satiety. The abundance of protein supports muscle growth and repair, while the B vitamins enhance energy levels and cognitive function.

Sprouted green gram flour is also a valuable source of iron, essential for oxygen transport throughout the body. It is also rich in magnesium, playing a vital role in muscle and nerve function. Additionally, it contains zinc, which supports immune function and wound healing.

Incorporating sprouted green gram flour into your culinary repertoire is a simple and delicious way to reap its nutritional benefits. Substitute sprouted green gram flour for traditional wheat flour in your favorite recipes, from pancakes and muffins to bread and pasta. Its mild flavor and versatility make it an easy addition to your baking routine.


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