Never again in the life of the plant does it hold as much nutrition as in the short period from when the seed first cracks to when the shoot grows its first joint or leaves. Carbohydrates, proteins and fats that have been stored in the seed are now broken down and used to manufacture nutrients, such as vitamins C and B, calcium, iron, magnesium, potassium and phosphorus. But sprouts are still growing when you eat them. Compared to the bean, mung sprouts have eight times more riboflavin, two and a half times more niacin, and five times more biotin per dry weight. And sprouts are low in fat, and have very few calories.
Sprouts also have a high degree of enzyme activity, which aids human digestion.
It doesn't take much more effort to grow sprouts than to soak beans once you understand the principles. Start with one of the easy beans or seeds, like mung, lentil or alfalfa. Stick with it awhile, and soon you'll be growing fresh sprouts in your car, boat, backpack, school locker or desk drawer. Get the kids involved, and chances are they'll be willing to eat their harvest. You won't get skewered with these shish kebab tips and recipes.