Nutrients increase as sprouts grow in bulk, but calories remain the same. Sprouts are a low-calorie source of fiber, an important factor in avoiding colon cancer and many other diseases. A 15-ounce can of cooked beans contains about 4 oz. of dry beans. Sprouting 4 oz. This is roughly 1 lb. per day per person.
Few people have access to that much produce, let alone that much storage space.
Because the volume of dry beans, peas, lentils and other seeds increases at least three to four times during the soaking and sprouting process, you would only need to store 125 pounds per person of a variety of seeds that can be sprouted and eaten raw, for fresh salads and greens, or cooked. It is important to try a wide variety of sprouts and to experiment with different methods of preparing them so you will know what types your family enjoys and which ones to store. Storing Seeds Seeds should be frozen or stored in a cool, dry place in airtight containers. Vacuum sealed or nitrogen treated seeds store the longest, with a shelf life of up to 15 years. Use only untreated seeds intended for human consumption.