So what is the difference between a seed and a sprout that develops from it?? What causes, that the seed, which in itself is already valuable food, when transformed into a sprout, it becomes a real nutritional treasure?
Let's take a brief look at the changes, which are taking place in the seed at this crucial moment for it. Favorable environmental conditions (i.e.. adequate water supply, oxygen and temperature) "Awake" a dormant plant. First, there is a rapid uptake of water and swelling (which we all observe, when we soak the beans overnight). The dormant life awakens, and with it the inherent components of life - enzymes - complex protein compounds, biocatalysts enabling all changes that make up the biological phenomenon of life. In the germinating seed, these will primarily be enzymes that "unpack" large "packages" of proteins, sugars and fats to small "rations" easily absorbed by the body (for example, instead of large protein structures, we get small bricks - amino acids, and that in their full range, instead of starch and other hardly digestible polysaccharides - simple sugars, instead of complex fats - soluble fatty acids).
From the nutritional value point of view, thanks to the enzymes contained in the sprouts, we get the food in perfect form, because it is easily absorbed by our intestines, and also enzymes, getting into the digestive system on their own, they can also work for us by relieving our overworked enzymes, helping them break down other products.