Sprouting enhances the nutritional value of the grain. Sprouted grain differs from whole grain in three fundamental aspects;
1) Activates food enzymes;
2) Increases vitamin content, and
3) Neutralizes antinutrients like phytic acid which bind up minerals preventing your ability to fully absorb them.
Sprouting process apparently increases the amount and bioavailability of some vitamins (notably Vitamin C) and minerals, making sprouted grains a potential nutrition powerhouse. It contains no artificial color, flavor, preservatives, additives.
What is the best method to eat sprouts?
Normally sprouts were used to prepare salads and good to have in the morning or a part of lunch. Sprouted grains are very nutritive. At the same time, sprouted grains are risky too. To transform a grain to live plant it needs a warmth condition, that will also give space for bacteria. So, if you prepare sprouts at home, consume it fresh. As the process is long, and these are available in shops now a days, we buy that. In that case, its safe to steam it or cook it and consume. If it smells little bad, avoid buying that. Refrigerate properly if you want to store it for a day. Wash hands before and after handing sprouts, that helps contamination and spreading of infection.