Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist digestion and metabolism of foodand the release of energy. They are also essential for the healing and repair of cells. The vitamin content of some seeds can increase by up to 20 -30 times their original value within days of sprouting.
Mung Beans when sprouted have increased vitamin B compared to the dry seeds. Even soaking seeds overnight in water yields greatly increased amount of vitaminB, as well as Vitamin C.
Sprouted grains have more nutrients than mature grains, resulting in many health benefits. Those nutrients include folate, iron, vitamin C, zinc, magnesium and protein. Sprouted grains also have less starch and be easier to digest than regular grains.