Sprouts are real 'Life Vitamins, Minerals, Proteins, and Enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the USA, numerous scientific studies suggest the importance of sprouts in a healthy diet. As an example, a sprouted Mung Bean has a carbohydrate content of a melon, vitamin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry. Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked.
Less food is required, yet more nutrients reach the blood and cells.
The sprouting process under the action of light, creates chlorophyll. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia. Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. The rich enzyma concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream. In wheat, vitamin B-12 quadruples, other B vitamins increases 3 to 12 times, vitamin E content triples.