Boiled vs roasted vs sprouted mung beans Other benefits Sprouting has also decreased Anti-nutritional factors like phytic acid and trypsin inhibitor. Though the protein % increases significantly, the carbohydrate remain top on the ratio Percentage change in nutrients observed Carbohydrates: 2.3- 5.6% decreased Protein: 8- 19.15% increased In-vitro protein digestibility: 8.7 - 20.8% increased Fat: Upto 44% decreased while sesame seeds are sprouted Vitamin C: 9.4 37.87 times increased Calcium: 24