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Sprouting turns grains and especially beans into nutritions rootvegetables or greens.
The longer the sprout grows the bigger they become (obviously) and more vitamine C they generate, at the expense of carbohydrates and protein. They also generate lots of cellulose/fiber and water.
They typically require no further cooking, except for larger beans. Cooking will make them easier to digest at the expense of vitamine c. Raw foodist claim that uncooked food taxes the body less than cooked food; some evidence exists. However cooking on the other hand makes some nutritions more absorbable so the superiority of raw vs cooked is not always clear.
Several of types of sprouting equipment exist from jars to trays, bags and even sprinkler systems. Higher temperatures increase growing rates but also spoilage so more rinsing is needed
Many guides exist. I stick to the easy, foolproof sprout. They tend to mature after 3 days already and seldom go wrong unless neglected:
slightly harder but worthwhile:
worth mentioning:
require different techniques and more experience:
I'm not a fan of tiny seeds requiring lots of care. The easy category (small beans, rye, radish) are easy to find and grow without issues in space-efficient bags allowing rapid growth of lots of sprouts.