Sprout Week – There can be up to 100 times more enzymes in sprouts than uncooked fruits and vegetables. Enzymes are special types of proteins that act as catalysts for all your body’s functions. And, the quality of the protein in the beans, nuts, seeds, or grains improves once it has been sprouted. Proteins change during the soaking and sprouting process, improving its nutritional value. Lysine – the amino acid which is needed to prevent cold sores and to maintain a healthy immune system for example, increases significantly during the sprouting process. As do many other nutrients. So why aren’t we eating sprouts more often?