Organic Sprouted Whole Soybeans

Soybeans that have begun to sprout, meaning they have started to germinate. The sprouting process can change the nutritional profile and digestibility of the soybean. They are often used in whole food products.

Manufacturers use sprouted soybeans for their nutritional content and texture, particularly in baked goods and cereals. They can contribute to the overall whole-grain profile of a product.

Soybeans are a source of protein, fiber, and various vitamins and minerals. The FDA considers soybeans to be one of the major food allergens. Regulatory bodies like JECFA and EFSA have evaluated soy and soy components. Evidence on the health effects of soy consumption is mixed, with some studies suggesting benefits and others raising concerns, particularly regarding isoflavones.