Sprouting involves soaking seeds, nuts, legumes or grains for several hours, then repeatedly rinsing them until they begin to develop a tail-like protrusion.
Many seeds contain anti-nutrients, substances that inhibit the absorption or use of other nutrients. For example, rice contains phytic acid, which inhibits mineral absorption.
Other seeds contain substances such as lectins and saponins, which can interfere with the endothelial lining of the GI tract. This can cause damage to the cellular lining and the villi (small brushlike projections in the intestines), leading to leaky gut and poor overall nutrient absorption.
… Sprouting enhances the bioavailability of zinc, iron and calcium. Sprouting also reduces the phenol and tannin content in some foods.