Odds are you aren't really asking what phytochemicals are, but why are fruits and vegetables so amazing! A large part of the answer is phytochemicals.
Phytochemicals are plant compounds packed  with health benefits so numerous we haven't made a dent in understanding and categorizing them all (there are over 5000)! From preventing cancer, to lowering cholesterol to preventing strokes phytochemicals provide many important benefits to health. So what does this have to do with fruit and vegetables being so great? Phytochemicals are not really effective in pill form. They can only be gotten from fruits and vegetables (and whole grains). This is part of what makes fruits and vegetables so beneficial for you and your health. There is no substitute for produce! 
For more information on the benefits of phytochemicals click here. 

Sprouted grain breads profess to be higher in nutrients and better for you, but is it  true or just another exaggerated marketing campaign? 

Sprouting grains does a few things. 
1) Slightly increases  fat content 
2) Breaks starch into sugars 
3) Increases vitamins thiamine (B1) and riboflavin (B2)
4) Decreases tannin (a natural substance found in tea, fruits, legumes, and chocolate that binds to minerals and stops absorption. Not good.)
5) May decrease phytic acid (a substance found in grains which binds to minerals and stops absorption. Once again, not good.)

It is fair to say sprouted grains do have their benefits (yeah alfalfa sprouts, one of my favorite childhood foods! Really, it was. Ask my mom.). However, I still have my doubts about sprouted grain bread. 

Heat decreases the amount of thiamine and riboflavin in a food because it destroys those vitamins. How much is lost depends on exactly how a food is cooked. I didn't find anything about  how much is lost through the bread baking process, but I wonder, do you lose more vitamin through baking than you gain through sprouting? Is it really worth paying 2-3 times more for a loaf of sprouted grain bread? I personally would rather spend my money elsewhere and pick up the extra thiamine and riboflavin by eating sprouts.


How about you? I would love to know your thoughts and ideas! 


NOTE: I'm beginning to wonder if sprouting grain makes it lower in FODMAPs which would make it a good option for those with IBS. I can't wait for Monash University to test sprouted bread to see how high it is in FODMAPs compared to regular wheat bread.