Here are some amazing facts about different sprouts. This facts was the one that made me nuts about sprouts - all sprouts.
 

•    One pound of alfalfa seed will yield 10-14 pounds of fresh mini-salad greens.
•    Alfalfa sprouts have more chlorophyll than spinach, kale, cabbage or parsley.
•    Alfalfa, sunflower, clover and radish sprouts are all 4% Protein.
•    Soybean sprouts have 28% protein, and lentil and pea sprouts are 26%. Soybeans sprouts have twice the protein of eggs and only 1/10 fat the fat.
•    Grain and nut sprouts, such as wheat and sunflower, are rich in fats. While fats in flour and wheat germ are going rancid quickly – we should refrigerate them, fats in sprouts last for weeks.
•    While sunflower oil is our finest source of omega 6, germination of the sunflower sprout micellizes the fatty acids into an easily digestible, water soluble form saving our body the trouble of breaking it down and simultaneously protecting us against the perils of rancidity. This is a great bonus for a sprout that is already popular for its crispness and nutty flavor.
•    Radish sprouts have 29 times more Vitamin C than milk (Radish sprout has 29mg, milk only 1mg) and 4 times the Vitamin A. These spicy sprouts have 10 times more calcium than a potato and contain more vitamin C than pineapple.
•    Radish sprouts contain 39 times more of pro vitamin than mature radishes.
•    The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting
•    By sprouting nutrients are broken down and simplified: protein into amino acids, fats into essential fatty acids, starches to sugars and minerals chelate or combine with protein in a way that increases their utilization. These processes all increase nutrition and improve digestion and assimilation. Certain acids and toxins which ordinarily would interfere with digestion are reduced or eliminated.
•    Alfalfa and sunflower are richer in protein than spinach or any of the common lettuces and they are free of agricultural pesticides and poisons.
•    Next to sea vegetables, sprouts are the best source of minerals and trace minerals. Most salad sprouts are rich in calcium and magnesium, have more phosphorus than fish, and are excellent sources of hard to find trace minerals such as tritium, selenium, manganese, chromium and others.
•    Baby green sprouts, like all green vegetables, are an excellent source of B-vitamins. B-vitamins like riboflavin, thiamine, folic biotin, lecithin and others increase an average of 4 to 16 times during the first 7 days of germination. Some factors increase even more. B-12, the elusive vitamin alleged to be unavailable to vegetarians, increases almost 2000%, Vitamin B-17, also known as laetrile, multiplies 50 to 100 times that of the original seed. Nucleic acids, fundamental agents of cell growth and regeneration, increase up to thirty times upon sprouting.