Making sprouts with green gram is easy and fast. During sprouting, the trypsin inhibitors, which are commonly present in the raw pulses and delays their digestibility, are also inactivated.
The vitamins -A, B-Complex and C increase rapidly during germination. In moong sprouts the vitamin A content increases by 285%, thiamine by 208%, riboflavin by an astounding 515%, niacin by 256% and finally ascorbic acid by 600%. When the seeds sprout, shoots appear earlier than roots. The sprouts are maximally nutritious, if consumed before the roots start emerging.
It works wonders."